Orange blossom water cake

Recipe by:

Orange blossom adds a fragrant note to this light yet robust citrus sponge made with natural yoghurt

Orange blossom water cake

SERVES

12

PEOPLE

PREP TIME

60

MINUTES

COOKING TIME

70

MINUTES

CUISINE

American

COURSE

Baking

Method

  1. Place the whole orange into a heavy-based saucepan and cover with water. Simmer over a low heat for 45 minutes until soft. Once cool enough to handle, cut it in half and remove any seeds. Blitz the orange to a pulp and set aside.

  2. Preheat oven to 170°C and line a 9-inch round loose-base or spring-form tin with parchment.

  3. Beat the butter, sugar, honey, yoghurt, ground almonds, flour, baking powder, and eggs until well combined.

  4. Stir in the orange blossom water and the orange pulp. Scoop into your prepared tin.

  5. Bake for an hour and 10 minutes, covering with foil after an hour if it is turning brown on top. Test if it is baked with a skewer.

  6. Mix the honey, orange juice, and zest in a saucepan and heat for a few moments until the honey has melted into the juice. Drizzle this over the warm cake while it is still in the tin. Allow to cool in the tin.

Ingredients

  • For the cake:

  • 1 orange

  • 250g butter, softened

  • 180g golden caster sugar

  • 50g honey

  • 140g natural yoghurt

  • 100g ground almonds

  • 200g self-raising flour

  • 1 tsp baking powder, sieved

  • 4 eggs

  • 1 tbsp orange blossom water

  • For the glaze:

  • 50g honey

  • 50ml orange juice

  • zest of 2 oranges

Method

  1. Place the whole orange into a heavy-based saucepan and cover with water. Simmer over a low heat for 45 minutes until soft. Once cool enough to handle, cut it in half and remove any seeds. Blitz the orange to a pulp and set aside.

  2. Preheat oven to 170°C and line a 9-inch round loose-base or spring-form tin with parchment.

  3. Beat the butter, sugar, honey, yoghurt, ground almonds, flour, baking powder, and eggs until well combined.

  4. Stir in the orange blossom water and the orange pulp. Scoop into your prepared tin.

  5. Bake for an hour and 10 minutes, covering with foil after an hour if it is turning brown on top. Test if it is baked with a skewer.

  6. Mix the honey, orange juice, and zest in a saucepan and heat for a few moments until the honey has melted into the juice. Drizzle this over the warm cake while it is still in the tin. Allow to cool in the tin.