Directions
Step 1
Place a rack within the heart of the oven and preheat to 350°F. Calmly grease a 9-inch spherical cake pan with butter and line with parchment.
Step 2
Make the seed topping: In a small pot over low warmth, soften the butter. Add the brown sugar, orange juice and zest, and salt, and cook dinner, stirring repeatedly, till the sugar is dissolved and the combination is calmly effervescent, 1–2 minutes. Stir within the pumpkin seeds, sunflower seeds, poppy seeds, and fennel seeds. Pour the seed combination into the ready pan, utilizing a silicone spatula to unfold the combination into a good layer. Put aside.
Step 3
Make the cake batter: In a medium bowl, whisk collectively the flour, baking powder, and salt. Put aside.
Step 4
In one other medium bowl, use your fingers to rub the sugar and orange zest collectively till the combination is moist and aromatic. Add the yogurt, orange juice, vanilla, and eggs, and whisk to mix.
Step 5
Slowly whisk the dry substances into the moist substances till simply mixed. Utilizing a silicone spatula, fold within the oil and poppy seeds till absolutely integrated.
Step 6
Fastidiously pour the batter into the ready pan, masking the seed combination. Bake till a tester inserted into the middle comes out clear, 35–45 minutes. Enable to chill barely, then run a butter knife or offset spatula across the fringe of the cake to loosen, and invert onto a cooling rack. Take away the parchment, and permit the cake to chill utterly earlier than serving.
