Description
This delightful Orange Blossom Cake is a fragrant and moist dessert featuring the bright flavors of orange rind and orange blossom water. The cake is light and fluffy, baked to golden perfection, then soaked with a citrusy glaze and topped with a sweet powdered sugar drizzle and edible flowers for an elegant finish. Perfect for a special occasion or a refreshing treat.
Ingredients
Cake Batter
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup oil
- 1/2 tsp vanilla extract
- 2 tbsp orange rind (finely grated)
- 1/3 cup milk
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Glaze
- 1/4 cup butter
- 2/3 cup granulated sugar
- 1/3 cup orange juice
- 1/2 tsp orange blossom water
- 1/4 cup powdered sugar
Garnish
- Edible foliage such as mint, parsley, jasmine or orange flowers
Instructions
- Whip Eggs and Sugar: Whip the 3 eggs and 1 cup of granulated sugar together using an electric mixer or whisk until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Prepare Wet Ingredients: In a separate bowl, whisk together the oil, milk, vanilla extract, and orange rind until fully combined.
- Mix Dry Ingredients: In another bowl, stir together the all-purpose flour, baking powder, and salt to ensure an even distribution.
- Combine Half Dry Ingredients: Add half of the dry ingredient mixture to the egg and sugar mixture and mix on low speed just until incorporated to avoid overmixing.
- Add Wet Ingredients: Pour in the wet ingredient mixture to the batter and gently mix on low until just combined.
- Add Remaining Dry Ingredients: Add the rest of the dry mixture and continue mixing just until the batter forms a smooth consistency.
- Prepare Pan and Pour Batter: Grease a bundt pan thoroughly and pour the batter into it, spreading evenly.
- Bake: Place the bundt pan in a preheated oven at 350°F (175°C) and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Make Glaze: In a small saucepan, combine butter, granulated sugar, orange juice, and orange blossom water. Heat gently until the sugar dissolves completely and the glaze is smooth.
- Glaze Cake While Warm: With the cake still in the pan, pour about half of the warm glaze evenly over the cake to soak it.
- Cool Cake: Allow the cake to cool completely in the pan before removing to maintain shape and moisture.
- Prepare Powdered Sugar Drizzle: Add the powdered sugar to the remaining glaze, mixing well to create a thicker drizzle. Drizzle over the cooled cake for added sweetness and decoration.
- Garnish: Decorate the top of the cake with fresh edible foliage like mint, parsley, jasmine, or orange flowers for a fresh and visually appealing finish.
Notes
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Use fresh orange rind for the best citrus flavor.
- Baking time may vary depending on your oven; check doneness with a toothpick.
- Orange blossom water provides a subtle floral aroma; adjust to taste but do not omit.
- The glaze should be poured over warm cake to allow it to soak thoroughly.
- Edible flowers should be pesticide-free and safe for consumption.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
