Traditional Persian New Year Cake (Cake-e Nowruz)
A delightful cake embodying the spirit of Nowruz, with a blend of almond and all-purpose flour, yogurt, and orange zest, making it perfect for celebrations.
Ingredients
Dry Ingredients
- 1 cup almond flour Adds nutty richness
- 1 cup all-purpose flour Can be substituted with gluten-free flour
- 1 cup sugar Can be reduced or substituted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup yogurt Can use coconut yogurt for dairy-free
- ½ cup unsalted butter, melted Can use dairy-free butter substitute
- 3 large eggs For vegan option, substitute with flaxseed meal or applesauce
- Zest of 1 orange Provides a refreshing citrus flavor
Garnish
- sliced almonds For topping
- orange slices For topping
Instructions
Preparation
- Gather all your ingredients and pre-measure them.
- Preheat your oven to 350°F (175°C). Grease the cake pan with butter or oil.
- In a mixing bowl, combine almond flour, all-purpose flour, baking powder, baking soda, and salt. Whisk until well blended.
Mixing
- In another bowl, whisk together sugar, yogurt, melted butter, eggs, and orange zest until smooth.
- Gradually add the dry ingredients to the wet ingredients and fold until just combined.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Garnishing
- Once cooled, garnish the cake with sliced almonds and orange slices.
- Slice and serve it to your family and friends.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Can be frozen for longer storage.