Persian Orange Cake Recipe – Easy Moist Dessert Anyone Can Bake

The first time I made Persian orange cake, the whole kitchen filled with the scent of citrus and warm cardamom—it honestly made me close my eyes and just breathe in. You know those moments when a cake feels like a hug? That’s what this Persian orange cake recipe is to me. It’s moist, fragrant, and just the right amount of sweet without being over-the-top. I stumbled on this recipe during a stretch when I craved something bright and sunny while stuck indoors, and oranges were the only fruit in my basket. So I got a little creative and, wow, did it pay off!

This cake isn’t just about bold orange flavor; it’s about the texture too—moist but not heavy, tender but never crumbly. The secret? Whole oranges simmered until soft, then pureed (peel and all!) and folded into the batter. A dash of cardamom gives it that unmistakable Persian twist. It’s the kind of dessert that’s perfect for a relaxed weekend bake, a special gathering, or even just a treat-yourself moment with a cup of tea. And trust me, even if you’re not a confident baker, this Persian orange cake recipe is genuinely easy to follow.

After baking this more times than I can count (seriously, my friends now expect it at every brunch), I’ve tweaked and tested the steps for foolproof results. Whether you’re after a gluten-free tweak, want to impress your in-laws, or just love citrusy bakes, this recipe is for you. Plus, it only uses simple pantry staples—nothing fancy, just real, fresh flavor. Ready to fall in love with your new favorite cake?

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about an hour, including prep and baking—no complicated steps or fancy gadgets required.
• Simple Ingredients: Uses regular oranges, eggs, sugar, and a few baking basics. Nothing you can’t find at the grocery store (or probably already in your kitchen!).
• Perfect for Any Occasion: Whether it’s a casual family brunch, a holiday dessert table, or a midweek pick-me-up, this cake always fits. It’s beautiful enough for a party but unfussy enough for everyday cravings.
• Crowd-Pleaser: Kids love it, adults rave about it, and it’s allergy-friendly with easy substitutions (I’ve made it gluten-free, nut-free, and dairy-free with success!).
• Unbelievably Delicious: The combination of sweet orange, aromatic cardamom, and a super-moist crumb is just… dreamy. You’ll want a second slice, every time.

After years of baking, I can honestly say this Persian orange cake recipe stands out. The use of whole oranges (yes, peel and all) keeps it ultra-moist and gives a depth of flavor you just can’t get from juice or zest alone. If you’re a fan of Mediterranean or Middle Eastern desserts, you’ll recognize the fragrant cardamom that turns a simple cake into something special. And here’s the thing—it’s not just another orange loaf. The texture is almost like a cross between a fluffy sponge and a dense tea cake, which means it stays moist for days (if it lasts that long!).

What makes this version different? It’s the balance: not overly sweet, not too oily, and that pop of citrus with a gentle spice in the background. I’ve tested this recipe for everything from birthday cakes to breakfast slices, and it never disappoints. So, whether you’re a baking newbie or a seasoned pro, give this recipe a try—you might just find it becomes your signature cake too.

Ingredients Needed

This Persian orange cake recipe is all about fresh, vibrant flavor with minimal fuss. Every ingredient has a purpose—nothing extra, nothing missing. Here’s what you’ll need:

• 2 medium oranges (about 350g/12oz, scrubbed clean): Use organic if possible, since you’ll be blending the peel. The whole orange (flesh and peel) gives the cake intense citrus flavor and lovely moisture.
• 3 large eggs, room temperature: Helps the cake rise and gives it structure. If your eggs are cold, just pop them in warm water for 5 minutes.
• 1 cup (200g) granulated sugar: Just the right amount for sweetness without overpowering the orange flavor. I’ve tried raw sugar, but it changes the texture a bit.
• 1/2 cup (120ml) vegetable oil (or melted butter): Oil keeps the cake moist for longer—use a mild-flavored oil like sunflower or canola. For extra richness, melted unsalted butter works too.
• 1 3/4 cups (220g) all-purpose flour: Gives the cake its body. For gluten-free versions, a 1:1 gluten-free flour blend works well (I’ve used Bob’s Red Mill with great results).
• 1 1/2 tsp baking powder + 1/2 tsp baking soda: Ensures a good lift and a soft crumb.
• 1/4 tsp salt: Balances the sweetness and makes the orange flavor pop.
• 1 1/2 tsp ground cardamom: The classic Persian touch! Freshly ground is best, but store-bought works just fine.
• 1 tsp vanilla extract: Adds depth and rounds out the citrus notes.
• Optional: 1/4 cup (30g) ground almonds or almond flour: For extra moisture and a subtle nutty note. Totally fine to skip if you have allergies.
• Optional Toppings: Orange zest (for extra zing), sliced almonds (for crunch), or a dusting of powdered sugar (so pretty!).

If you want to swap ingredients, here are a few tips from my kitchen:

• For a dairy-free cake, stick with vegetable oil and skip the butter.
• To make it nut-free, omit the ground almonds entirely—the cake still turns out beautifully moist.
• If oranges aren’t in season, tangerines or clementines work in a pinch (just adjust the sugar slightly as they can be sweeter).
• Want extra texture? Fold in a handful of chopped pistachios or walnuts for a Persian-inspired crunch.

Pro tip: If you’re using store-bought cardamom, give it a quick sniff—old spices lose their punch, and cardamom is the star here. Freshness matters!

Equipment Needed

You don’t need fancy gear to make this Persian orange cake, but having the right tools makes life easier. Here’s what I reach for every time:

• 8-inch (20cm) round cake pan: Standard size, but a springform pan works great for easy removal (and less drama if you’re serving guests!).
• Medium saucepan: For simmering the oranges. If you’re in a rush, a microwave-safe bowl and a microwave do the trick for softening citrus.
• Blender or food processor: To puree the cooked oranges. I’ve used both, and honestly, even a stick blender in a tall jug works when you’re in a pinch.
• Mixing bowls: At least two—one for wet and one for dry ingredients.
• Electric mixer (hand or stand): Not mandatory, but it helps beat the eggs and sugar until fluffy. A sturdy whisk and some elbow grease are perfectly fine, too!
• Rubber spatula: For folding the batter and scraping every last bit into the pan.
• Parchment paper: Makes cake removal a breeze and keeps your pan clean.
• Wire rack: For cooling the cake evenly.

If you don’t have a cake pan, a loaf pan or even a square baking dish works. Just keep an eye on the baking time (loaf pans may need a few extra minutes). I’ve baked this cake in a glass casserole dish when all my pans were in use—still came out moist and delicious. For clean-up, I always soak the blender or food processor bowl immediately—orange puree gets sticky fast!

Budget tip: Check thrift stores for sturdy cake pans and wire racks—you’d be surprised what treasures you’ll find. And if you bake often, parchment paper sheets are a lifesaver.

Preparation Method

1. Prepare your pan and preheat the oven:
   
   Grease an 8-inch (20cm) round cake pan and line the base with parchment paper. Preheat oven to 350°F (175°C). If using a dark or glass pan, reduce temperature by 10°F (5°C) to prevent over-browning.
2. Simmer the oranges:
   
   Place the whole oranges (yes, peel and all) in a saucepan. Cover with water and simmer gently for 30–35 minutes, until completely soft. A fork should pierce the skin easily. If you’re short on time, microwave the oranges in a covered bowl with a splash of water for 8–10 minutes, flipping halfway.
3. Cool and puree:
   
   Drain the oranges and let them cool until you can handle them. Cut into quarters, remove any seeds, then toss everything (peel included!) into a blender or food processor. Puree until completely smooth—no chunks left. You should have about 1 cup (240ml) of orange puree.
4. Mix wet ingredients:
   
   In a large mixing bowl, beat 3 eggs and 1 cup (200g) sugar with an electric mixer (or whisk) for 2–3 minutes, until pale and fluffy. This step helps the cake rise and gives it a beautiful crumb.
5. Add oil, orange puree, and vanilla:
   
   Pour in 1/2 cup (120ml) vegetable oil, all the orange puree, and 1 tsp vanilla extract. Mix until just combined. If the mixture looks separated, don’t panic—it’ll come together once the dry ingredients go in.
6. Sift and combine dry ingredients:
   
   In a separate bowl, whisk together 1 3/4 cups (220g) flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 1/2 tsp ground cardamom. Add 1/4 cup (30g) ground almonds if using. S

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