Orange blossom cakes

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

  • 25 mins cooking
  • Makes 6 Item
  • Print


Orange blossom cakes
  • 90 gram (3 ounces) butter, softened
  • 1 teaspoon orange blossom water
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1/4 cup (30g) ground almonds
  • 1/2 cup (125ml) milk
Orange blossom glacé icing
  • 1 cup (160g) icing (confectioners') sugar
  • 15 gram (½ ounce) softened butter
  • 1 teaspoon orange blossom water
  • 1 slice boiling water, approximately


Orange blossom cakes
  • 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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