This Persian Orange Cake with Cardamom and Poppy Seeds is a delightful treat that brings a touch of the exotic to your kitchen. Originating from the rich culinary traditions of Persia, this cake combines the zesty brightness of oranges with the warm, aromatic notes of cardamom and the subtle crunch of poppy seeds. It's a perfect way to introduce your family to new flavors and make any occasion feel special. Whether you're looking to impress at a gathering or simply want to enjoy a cozy afternoon with a slice of cake and a cup of tea, this recipe is sure to become a family favorite.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more traditional touch, you might serve it with a side of thick, creamy yogurt. A fresh fruit salad or a simple green tea can also complement the flavors nicely, making it a versatile dessert for any meal.
Persian Orange Cake with Cardamom and Poppy SeedsServings: 8
Ingredients1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup freshly squeezed orange juice
1 tablespoon orange zest
1 teaspoon ground cardamom
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons poppy seeds
1/4 cup plain yogurt
DirectionsPreheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the orange juice, orange zest, and yogurt until well combined.
In a separate bowl, whisk together the flour, cardamom, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the poppy seeds gently.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Variations & TipsFor a nutty twist, you can add 1/4 cup of finely chopped pistachios to the batter. If you have picky eaters who might not enjoy the texture of poppy seeds, feel free to omit them. You can also substitute lemon for orange if you prefer a different citrus flavor. For a more decadent cake, drizzle a simple glaze made from powdered sugar and orange juice over the top once it has cooled.
