Orange Blossom Cake
A moist and deliciously fragrant orange cake, with the addition of orange blossom water.
Equipment
- 8 or 9 inch springform pan
Ingredients
- 4 large eggs separated, at room temperature
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons orange blossom water
- zest of 2 medium oranges
- ½ cup vegetable oil
- ½ cup (1 stick) butter room temperature
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- 1 cup fresh orange juice (3 medium oranges)
- confectioner's sugar for dusting optional
Instructions
- Preheat oven to 350°F (177°C). Line the bottom of an 8 or 9 inch springform pan with parchment paper. Spray with non-stick cooking spray and set aside.
- With your fingertips, work the orange zest with the sugar, until the sugar has moistened and has turned an orange colour and is fragrant.
- In a large bowl, using a stand mixer or a hand-held mixer, mix the egg yolks, orange scented sugar, vanilla and orange blossom water on medium-high speed for 2 minutes, or until pale yellow and fluffy. Add the oil and the butter and mix until well combined.
- In a separate bowl, whisk the egg whites on high speed until stiff peaks form (2-4 minutes). Fold the egg whites into the batter using a rubber spatula, being careful not to over-mix and deflate the whites.
- Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. Start checking the cake at 40 minutes: if it's becoming too brown on top, cover it with aluminium foil.
- Cool in pan for 15 minutes, then invert cake onto a wire rack to cool completely. Once cool, dust top of the cake with confectioner's sugar and serve.
Notes
- Cake can be stored at room temperature, covered, for up to 3 days, or in the fridge for up to 5 days. Allow to come to room temperature before eating. (a quick zap of 10 seconds in the microwave is useful for this).
- Cake can be frozen for up to 2 months.