Quick & Easy

Orange blossom cakes

Drizzled in orange blossom icing, these dense almond and orange cakes are perfect served with a pot of hot tea.
orange blossom cakes
6 Item


Orange blossom glacé icing


1.Preheat oven to 180ºC/350ºF. Grease six-hole (¾-cup/180ml) mini fluted tube pan or texas muffin pan.
2.Beat butter, blossom water and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will curdle). Stir in sifted flour, ground almonds and milk, in two batches.
3.Divide mixture into pan holes; bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make orange blossom glacé icing, sift icing sugar into small heatproof bowl; stir in butter, blossom water and enough of the boiling water to make a firm paste. Stir over small saucepan of simmering water until pourable.
5.Drizzle icing over cold cakes.

Store in an airtight container, at room temperature, for up to three days. Un-iced cakes can be frozen for up to one month. Orange blossom water is a concentrated flavouring made from orange blossoms; it is available from Middle Eastern food stores and some supermarkets and delicatessens. Citrus flavourings are very different and should not be substituted.


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