Persian Orange Cake with Cardamom and Poppy Seeds

Why Make This Recipe

Persian Orange Cake with Cardamom and Poppy Seeds is a delightful treat that combines the bright flavors of orange with the warm spice of cardamom. This cake is not just easy to make; it also brings a unique twist to your dessert table. Its light texture and aromatic taste make it perfect for any occasion, whether you are celebrating a special event or just enjoying a cozy evening at home.

How to Make Persian Orange Cake with Cardamom and Poppy Seeds

Ingredients

• 2 cups (250g) all-purpose flour
• 1 1⁄2 tsp baking powder
• 1⁄2 tsp baking soda
• 1⁄2 tsp ground cardamom
• 1⁄4 tsp salt
• Zest of 2 large oranges
• 1 tbsp poppy seeds
• 3⁄4 cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 3⁄4 cup (180ml) freshly squeezed orange juice
• 1⁄2 cup (120ml) plain yogurt

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a bowl, mix together the flour, baking powder, baking soda, cardamom, and salt.
3. In another bowl, cream the softened butter and granulated sugar until fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract, orange zest, and freshly squeezed orange juice.
6. Gradually mix in the dry ingredients, alternating with the yogurt, until just combined.
7. Fold in the poppy seeds gently.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool before serving.

How to Serve Persian Orange Cake with Cardamom and Poppy Seeds

Slice the cake into generous pieces and serve it as a delightful dessert or a sweet snack. It pairs wonderfully with a cup of tea or coffee, making it an ideal treat for afternoon gatherings or casual get-togethers. You can also dust the top with powdered sugar or serve it with a dollop of whipped cream for an extra special touch.

How to Store Persian Orange Cake with Cardamom and Poppy Seeds

To store the cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing it. Wrap the cooled cake tightly in plastic wrap and then in foil before placing it in the freezer. It can last up to three months in the freezer.

Tips to Make Persian Orange Cake with Cardamom and Poppy Seeds

• Make sure the butter is softened to room temperature for easier creaming with the sugar.
• Use freshly squeezed orange juice for the best flavor.
• Don’t overmix the batter after adding the dry ingredients; this will help keep the cake light and fluffy.
• You can adjust the amount of cardamom depending on your taste preference.

Variation

If you want to experiment, try adding some chopped nuts, such as pistachios or almonds, to the batter for added crunch. You can also substitute lemon juice and zest for orange to create a lemony version of the cake.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
   Yes, you can substitute whole wheat flour, but the texture may be denser. You might want to mix it with some all-purpose flour for a lighter cake.

2. Is there a gluten-free option for this recipe?
   Yes, you can use a gluten-free flour blend instead of all-purpose flour. Just ensure the blend has a good structure for baking.

3. Can I make this cake ahead of time?
   Absolutely! This cake holds up well, so you can bake it a day in advance. Just store it properly and serve it the next day.