I first made this cake on a rainy Tuesday that felt more like a Sunday. I’d just moved into a flat with a finicky oven and a tiny orange tree out back — more decorative than fruitful, really, but that one perfect orange it gave me? It became the heart of this very loaf. The Nigella Orange and Poppy Seed Cake is one of those quiet showstoppers — unassuming on the counter, then unforgettable after the first bite.
With the zest of a real orange, the faint crunch of poppy seeds, and that oh-so-moist crumb from olive oil and yogurt, this cake has stuck with me like a good memory. And we’re making it with whole wheat pastry flour — so it’s got that lovely, nutty depth too. Comforting, wholesome, and just indulgent enough to make a cup of tea feel like an occasion.
Ingredients List
- 1½ cups whole wheat pastry flour — gives a soft crumb but keeps things slightly rustic
- ⅓ cup poppy seeds — add crunch and a subtle nutty note
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- Zest of 1 medium organic orange — for that fresh, floral brightness
- ¼ cup fresh orange juice — I squeeze the same orange I zested
- 1 cup sugar — rub it with the zest to bring out the oils
- ¾ cup plain whole-milk yogurt — for moisture and a bit of tang (Greek yogurt works too)
- 3 eggs
- ½ teaspoon pure vanilla extract
- ½ cup extra-virgin olive oil — adds richness without heaviness
(Note: I never bother sifting the flour here — it’s a loaf, not a chiffon cake. Let’s keep it honest.)
How to Make It (Instructions)
- Let it reach room temperature — and don’t skip this. It tastes better once it’s settled.
- Preheat your oven to 350°F (175°C).
- Grease a standard loaf tin with butter. If you’ve got parchment paper, use it — it makes life easier.
- In a mixing bowl, stir together the flour, poppy seeds, baking powder, and salt.
- In another bowl, combine the sugar and orange zest. Rub them together with your fingers until the sugar smells like a Mediterranean holiday.
- Juice half the orange straight into the yogurt. Add the eggs and vanilla, and whisk it all until smooth.
- Pour the wet mix into the zested sugar bowl and stir to combine.
- Fold in the dry ingredients, gently.
- Now drizzle in the olive oil slowly, folding as you go — the batter should look glossy and loose, not overly thick.
- Pour it into your prepared loaf tin. Smooth the top with the back of a spoon.
- Bake for 50–55 minutes, or until a skewer comes out with a few moist crumbs (but no wet batter).
- Cool in the tin for 10 minutes, then gently remove and place on a wire rack.
Common Mistakes
Why is my cake dense or gummy?
You might’ve overmixed the batter or used regular whole wheat flour instead of pastry flour. Be gentle with your folding.
Why did it crack on top?
Loaf cakes often do. It’s not a flaw — it’s a signature! But if it’s too dramatic, your oven might be too hot.
Why can’t I taste the orange enough?
You may not have used enough zest — or didn’t rub it into the sugar. That step really unlocks the flavour.
Why did mine stick to the tin?
You skipped the parchment or didn’t grease it enough. I’ve done this when rushing. Use the butter like you mean it.
Storage and Reheating Tips
- Fridge: Store in an airtight container for up to 5 days. Bring to room temp before serving.
- Freezer: Wrap slices individually in clingfilm and freeze for up to 3 months.
- Oven Reheat: 5–7 mins at 350°F for that freshly-baked edge.
- Microwave: 15–20 seconds, but cover with a damp paper towel for softness.
- Air Fryer: 4–5 mins at 330°F if you’re feeling adventurous.
What to Serve With It
A pot of Earl Grey — the bergamot sings alongside the orange.
A citrus glaze — simple icing sugar + orange juice = magic.
Crème fraîche or Greek yogurt — for a tangy contrast to the sweet cake.
FREQUENTLY ASKED QUESTIONS
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend. Avoid coconut flour — it’s too absorbent.
Is it sweet enough for dessert?
Yes, but it’s not a sugar bomb. Perfect for those who love a subtler sweetness.
Can I add a glaze on top?
Absolutely. A simple orange drizzle glaze or even lemon icing would work beautifully.
Can I use lemon instead of orange?
You can! It’ll be more tart and punchy, but still lovely.
More Nigella Recipe:
Nutrition Fact:
- Calories:305
- Total Fat: 15.1g
- Saturated Fat: 2.7g
- Trans Fat: 0g
- Polyunsaturated Fat: 2.8g
- Monounsaturated Fat: 9g
- Cholesterol: 58.2mg
- Sodium: 85.9mg
- Total Carbohydrate: 38.7g
- Sugars: 22.4g
- Protein: 5.2g
Nigella Orange And Poppy Seed Cake
Description
This is the kind of cake you bake when the house is quiet and you’ve got a bit of time to just… be. It’s gently sweet, full of citrusy warmth, and the poppy seeds give it the loveliest little crunch. No fancy frostings or fuss — just a golden loaf that’s perfect with tea, or honestly, eaten standing up in the kitchen while it’s still warm.
Ingredients
Instructions
- Preheat oven to 350°F and grease a loaf pan (line with parchment if desired).
- In a bowl, mix flour, poppy seeds, baking powder, and salt.
- Rub sugar and orange zest together in a separate bowl until fragrant.
- Mix orange juice, yogurt, eggs, and vanilla together.
- Add wet mix to sugar-zest bowl and stir well.
- Fold in dry ingredients gently.
- Slowly add olive oil, folding until batter is glossy.
- Pour batter into the loaf pan and smooth the top.
- Bake for 50–55 minutes until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then remove to cool fully on a wire rack.