Orange Blossom Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Servings
9 people
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Calories
429 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Orange Blossom Cake
Description
The Orange Blossom Cake recipe mixes sugar infused with fresh orange zest, egg yolks, and orange blossom water whipped to pale fluffiness before incorporating oil and butter. Flour and baking powder provide structure, while fresh orange juice adds moisture and brightness. Separately whipped egg whites fold in gently to lighten the batter, culminating in a tender crumb after baking at moderate heat.
The resulting cake has a delicate orange aroma enhanced by floral tones from the orange blossom water, giving it a nuanced flavor profile. The balance of butter and vegetable oil supports moistness and tender texture. The method ensures an airy, soft cake well suited to pairing with tea or light accompaniment.
Using fresh ingredients like orange zest and juice is important to capture bright citrus flavor. The recipe adapts well to bundt or springform pans. It is advisable to separate eggs carefully and whip whites to soft peaks for the best rise and texture. This cake keeps well and can be made ahead.
Ingredients
- 4 egg room temperature; separated yolk and white
- 1 1/2 cups sugar 300 g
- 1.5 teaspoon vanilla extract
- 1-2 teaspoon orange blossom water
- zest of orange 2
- 1/2 cup vegetable oil or canola oil
- 1/2 cup butter 113 g, room temperature
- 2.5 cups all-purpose flour 312 g
- 2 teaspoon baking powder
- 1 cup orange juice fresh
Instructions
- Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
- Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
- In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
- Add the oil and the butter and mix until well combined.
- Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.
- In a separate bowl (either with a handheld mixer, or transfer the cake batter to another bowl and thoroughly wash and dry the mixer bowl) use an electric whisk to whisk the egg whites on medium high speed for 2-4 minutes until they form peaks that hold their shape.
- Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
- Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
- Cool before unmolding from the pan and serve plain, dusted with powdered sugar, or with whipped cream and berries. Delicious!
Notes
- This recipe is adapted from Mrs. Clueless, reflecting a trusted source for balanced flavors and texture.
- Use fresh orange zest and juice for a more pronounced citrus aroma and taste.
- Separately whipping egg whites and folding them in preserves airiness and a tender crumb.
- The cake can be baked in a bundt pan or 9-inch springform pan with good results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9people
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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