Orange Blossom Cake

 

Orange Blossom Cake

 

This is a Sunday afternoon recipe for when you really want some light cake, without being too complicated or overly rich. The Orange Blossom water makes all the difference, if you haven't got any make it your special ingredient of the month and go and get some.  It is fairly inexpensive from continental delicatessens, and moreover it is extremely economical as you only need a tiny amount to give lovely floral flavour.

 

1 cup caster sugar

3 eggs, separated

2 tablespoons of butter or margarine

Juice and zest of 3 oranges

1 ¼  cups of self raising flour

¼ cup almond meal

½ teaspoon of Orange Blossom water

½  vanilla bean, seeds scraped out

 

Pre-heat oven to 180°C.

 

Cream butter and sugar, adding Orange Blossom water once the mixture is light and fluffy.  Add the egg yolks, orange juice and zest and beat very well, add almond meal and then fold in flour. 

In a separate bowl beat the eggwhites to stiff peaks, fold through the cake batter gently.

Line a ring cake tin with baking paper or grease and flour well.  Bake cake in a moderate oven for 45 minutes, should be soft and springy when cooked through.

Serve dusted with icing sugar and threads of orange zest, or with orange cream.

 

Variation:

Orange Blossom Cake can be cooked in 2 pans, or cut through on baking and sandwiched with Orange Cream.

 

Orange Cream

2 eggs, beaten

70 grams icing sugar

50 grams butter

1 teaspoon Orange Blossom water

Juice and zest of 1 orange

 

In a small saucepan, melt the butter.  Add the orange juice and zest, then add the icing sugar and Orange Blossom water.  Add the eggs, whisking well until the mixture thickens.

Allow to cool before spreading on cake or biscuits.