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Tangerine Poppy Seed Cake With Strawberries

Bake the cake 1 day early and store in an airtight container at room temperature. A delicious poppy seeds cake with an orange flare. Scrumptious served with fresh strawberries and whipped cream.
Servings: 9


  • 1/2 cup extra-virgin olive oil
  • 1 1/2 cups flour plus enough for dusting
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 tsp. ground cardamom
  • 6 Tbsp. poppy seeds
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp. almond extract
  • 1 Tbsp. finely shredded tangerine zest
  • 1/2 cup tangerine juice
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp. vanilla
  • 4 cups strawberries slicedĀ (Add sugar if needed)


  • Preheat oven to 350Ā°. Prepare an 8x8 square baking pan with cooking spray; dust with flour.
  • In a medium bowl, combine 1 1/2 cups flour, the baking powder, salt, baking soda, cardamom, and poppy seeds.
  • In a large bowl, using a mixer, beat the oil with the granulated sugar until well blended, 1 to 2 minutes. Add eggs and almond extract, and beat until slightly bubbly, 1 to 2 minutes. Add in the tangerine zest and juice and beat on low speed until blended. Add the flour mixture; beat on medium-low speed until batter is smooth. Scrape the batter into the 8x8 pan. Sprinkle remaining poppy seeds over batter.
  • Bake cake until golden, about 30 to 35 minutes. Let cake cool on a rack 10 minutes. Loosen cake from sides of pan and invert onto rack. With a serrated knife, cut the cake in half (lengthwise), so you have a top and a bottom.
  • Whip the cream until thick; add in the powdered sugar and vanilla extract. Whip slightly until blended together.
  • Slice the strawberries. Only add sugar if the berries are tart. (Depending on how tart, 2 Tbsp. to 1/4 cup of sugar.) Mix gently.
  • Set the bottom half of cake on a platter; spoon cream on top and add the berries. Place the top layer of the cake on top; gently push down. Sift with powdered sugar. Cut into squares and serve!