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Orange Blossom Cakes



You are just going to adore these delicious little Orange Blossom Cakes that I am bringing you today.  I adapted it from a recipe I found in a small baking book from the Australian Woman's Weekly, simply entitled, "Baking."  Its a small book that I picked up in a garden shop once upon a time. 


I love the recipes from Women's Weekly. They always turn out for me. Its only been very occasionally I have not been able to figure out an ingredient they are talking about.  For instance they call sweet potatoes kumara.  They also have different types of fish than we have available to us, but for the most part the recipes are quite adaptable. 

This recipe caught my eye because of its use of Orange Flower Water.  I love orange flower water . . . it sounds much more exotic than what it actually is . . .

Orange blossom water is a culinary flavouring which is distilled from the fragrant blossoms of the orange tree. It has a distinctive citrusy floral aroma and adds an unmistakable orange flavour to recipes. It adds a floral hint to both sweet and savoury dishes. You can add a few drops to fresh fruit salad, dried fruit compotes or sprinkle it over fresh berries. Its also great stirred into cream or yogurt and used to accompany fruit desserts.


It's not necessarily limited to sweet things however. It is also very nice added to marinades for fish or white meats, infusing them with a light floral flavour. Its a very popular ingredient which is used in African and Middle Eastern Cuisine.  You can make a classic Morrocan salad of grated carrots, with toasted pine nuts, and orange segments.  Moisten with olive oil, lemon juice and liberally sprinkle with orange blossom water for a real treat!


Don't worry however if you can't find Orange Blossom Water. You can still bake these cakes by making a few substitutions, so all is not lost. When you are baking with it you can use very finely grated orange zest or 2-3 of drops of orange oil  as an alternative. The water is quite delicate so the zest of 1/2 to 1 full orange should be enough for most recipes.


  I have never been in an orange grove and smelled real orange blossoms, but every time I open my bottle of orange flower water and inhale its fragrance . . . I am transported to an exotic place. Well, in my head anyways!

Its a little bit of heaven in a bottle.  That's what it is.  These little cakes smell like a little bit of heaven when they are baking. The  WI used a baby bundt cake muffin tin to bake theirs, but I don't have one of those. (Something to put on my wish list I guess!)


They suggested alternately you could use a Texas Muffin Tin, which I did have and so that is what I did, with perfect results.  Not quite as pretty as in bundt tins I am sure, but pretty special all the same! 

These are beautiful little cakes  . . .  dense and moist . . . filled with ground almonds and just a hint of orange  . . .

In the original recipe, they heated the ingredients for the icing in a bowl over simmering water.  I didn't bother with that.  I might have done if I had bundt shaped ones as it would have drizzled over them quite beautifully, but for these cakes, just spreading and swirling it on the top was just fine!


Altogether they were quite pretty irregardless and really, really delicious!  I enjoyed one on the day with a nice cup of herbal tea.  Oh boy was it ever tasty!  I highly recommend!

*Orange Blossom Cakes*
Makes 6
Dense buttery little cakes, flavoured delicately with orange flower water, which is a concentrated flavouring made from orange blossoms.  Delicious! 

100g butter, softened (7 TBS)
1 tsp orange blossom water
110g caster sugar (1/2 cup + 1 1/2 TBS)
2 large free range eggs
150g self raising flour (1 cup + 1 1/2 TBS)
30g ground almonds/almond flour (1/3 cup plus 1 tsp)
125ml milk (1/2 cup)

For the icing:
160g icing sugar (1 1/4 cup)
2 tsp softened butter
1 tsp orange blossom water
1 TBS hot water (more or less)



Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a six cup mini bundt cakes tin or texas muffin tin really well.  Set aside.


Cream the butter, sugar and orange blossom water together in a bowl until light and fluffy.  Beat in the eggs, one at a time. Stir in the flour, almond meal and milk to combine well.  Divide the mixture between the pan holes.  Bake for 25 minutes.  Allow to cool in the pan for about 5 minutes before removing to a wire rack to cool, right side up.


To make the icing, beat all the ingredients together, adding only enough hot water until you have a smooth thick spoonable icing. Spoon this over the top of the cakes.  Allow to set.


Store any leftovers in an airtight container for up to two days.  These are really good.  I hope you will try them!  Happy weekend and Bon Appetit!



QuickEdit
Marie Rayner
12 Comments
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12 comments:

  1. Marie recipes from the Womens Weekly are very reliable. Having said that I don't think I own one. I even have the orange water and almonds. Perhaps I could make dad some. Thank you as it sound delicious.

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    1. I am sure your dad will love these Suzan. And it only makes six, so perfectly safe to have around! Mind you they are rather large, lol Tasty, tasty however! xo

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  2. Just made these for coffe time this morning. Delish! The recipe makes lots if you make them tiny. Made them in mini muffin tins.

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    1. That sounds like a great idea Sara! How many mini ones did you get and how long did you bake them for? Thanks for sharing! xo

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    2. Got 24 tiny ones when I made them, not so many left now! Baked them about 10 mins.

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    3. Thanks Sara, I think I will make tiny ones next time and maybe heat the icing and roll the whole of the baby muffin in it and let it set. Mmmm . . .

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  3. They look moist and perfect! And so cute too.:)

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    1. They are beautiful cakes Monique. I want to do what Sara did now and make them tiny! Xo

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  4. Hee, hee... I have the same trouble with American ingredients and have to think about what a rutabaga is (a swede in Australia, which makes my Swedish husband blanch when I say I need to peel and chop up a couple of Swedes...). or what is cilantro (coriander), scallions (spring onions), bell pepper (capsicums in Oz, arugula (rocket for me). And lets not get started on the whole cookie/biscuit/scone thing.

    These cakes sound beautiful. I must see if I can get the orange blossom water here. I've seen rosewater, so I guess it's around the same area of the shop. Yum! I'll add this to my "to bake" list for next week.

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    1. lol I had to laugh about you and your Swede Marie! You will love these cakes I am sure! The differences in names for different things is fascinating! No wonder people find English a difficult language to learn! Xo

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  5. Wow Marie! I really like the way you set up ur website!
    I want to eat these little cakes right now. Lol.
    I haven't used my little bundt muffin pans in along time.I usually make a small bundt cake or a larger one, when I bake. I love my bundt pans bc of the results with beautiful details! I also don't like frosting that much, but a glaze or conf sugar would be good.
    Big Hugs!

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    1. One of those little bundt muffin pans is on my wish list Jan! The heated frosting looks really good on them because it highlights all the nooks and crannies! xoxo

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