Orange Flower Chiffon Cake
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.
Orange Flower Chiffon Cake with Sesame Cardamom Streusel
Adapted fromThe Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner
- ½ cup neutral oil such as avocado oil, vegetable oil, rice bran oil, plus extra for greasing
2 cups all-purpose flour, sifted, plus extra for dusting
- 7 eggs, room temperature
- 1 ¼ cup sugar
- ½ cup orange juice
½ tsp orange blossom water
- 2 tsp baking powder
Pinch of salt
4 Tbsp Desert Rose blend
1 tsp edible dried rose petals, crushed between your fingers
- Preheat oven to 325°F. Grease a 9-inch angel food pan with oil and dust lightly with flour. Shake out the excess flour.
- In a stand mixer fitted with the whisk attachment (or using a hand-held mixer), beat eggs on medium hi speed for 3 minutes. With the mixer on medium-high speed, slowly add sugar, 1 tablespoon at a time. (It will take about 8 minutes.). The mixture should be thick, glossy, and nearly fill up the entire bowl.
- Reduce the speed to medium. Add oil, orange juice, and orange blossom water and mix for 2 minutes. Replace the whisk attachment with a paddle attachment.
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.
- Run a knife along the sides and center of the pan to loosen the cake from the pan. Invert the cake onto a cake platter. Sprinkle the crushed rose petals over the cake.
This cake works well both in a bundt pan as well as a loaf pan. It’s super versatile and delicious.
Photography by Kate Sears. Copyright © 2022 by Kim Kushner.
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