Every new year, every breakfast, every important milestone, this gorgeous, fluffy cake made an appearance. ~Kim Kushner
We love this cake and we really love that it marks beginnings, ends, and celebrations. This elegant cake is beautifully laced with orange flower water and rose petals with the addition of our Desert Rose blend swirling through the batter for a ribbon of sesame and cardamom. Drizzle some tahini for each slice and enjoy the moment.
Sweet
8
Adapted fromThe Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner
2 cups all-purpose flour, sifted, plus extra for dusting
In a large bowl, combine flour, baking powder, and salt. Add half of the flour mixture to the egg mixture and mix on medium-low speed for 1 minute. Add the remaining flour mixture and mix for another 1-2 minutes, until well combined. (If you do not have a paddle attachment, you can use a spatula to fold in the baking powder, salt, and flour.)
Pour the batter into the prepared pan and sprinkle the Desert Rose blend around the mold. Using a spoon gently swirl the blend up and through the batter, careful not to mix it in fully. Bake for 50-60 minutes, until the cake springs back when tapped or a skewer inserted into the cake comes out clean. Set aside to cool completely before removing from the pan.
This cake works well both in a bundt pan as well as a loaf pan. It’s super versatile and delicious.
The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner
Photography by Kate Sears. Copyright © 2022 by Kim Kushner.
Questions? Contact helen@laboiteny.com
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