Back in earlier centuries cooks would reply on citrus zest or sweetmeats for flavoring baked goods. Sometimes I wonder why extracts seem to have replaced those natural ingredients when I taste cakes like this so full of flavor using such a small amount of zest. I love cakes like this that are simple to make and simple to the eye yet when you bite into it you just can not seem to get enough, that’s what makes a timeless recipe.
1-1/2 cups all-purpose flour
2 teaspoons baking powder
Dash of salt
1 cup sugar
1 teaspoon ground cardamom
1 – 1 1/2 teaspoons Orange zest
1/2 cup buttermilk (I used Laban)
1/2 cup olive oil
1 teaspoon vanilla extract
Powdered sugar, topping
1. Preheat oven to 350F. Thoroughly oil a standard loaf pan, I use silicon.
2. In a large mixing bowl add flour, baking powder, cardamom, and salt. Add orange zest, sugar, buttermilk, olive oil, eggs, and vanilla extract. Mix until well blended. Fold in the dry ingredients just until they’re combined.
3. Fold the batter into prepared pan and smooth the top. Bake in the center of the oven until top of cake is golden brown and a tester poked into the center comes out clean, about 50–55 minutes.
4. Let the cake cool in pan on a wire rack for 15 minutes. Then, run a knife around the edges to loosen it, invert it onto a cooling rack and allow to cool completely. Sprinkle powdered sugar on top.
Yields: 1 loaf