Description
This Orange Blossom Cake is a fragrant and moist dessert combining the fresh citrus flavors of orange zest and the delicate aroma of orange blossom water. The cake features a tender crumb enriched with Greek yogurt and olive oil, topped with a sweet orange blossom syrup, whipped cream, pistachios, and a sprinkle of orange zest for a delightful finish.
Ingredients
Scale
Cake:
- 1 cup (200 g) granulated sugar
- Zest of one large or two small oranges
- ½ cup (113.5 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- ¼ cup (54 g) olive oil
- ¾ cup (170 g) Greek yogurt
- 1 teaspoon orange blossom water (optional)
- 1½ cups (180 g) all purpose flour
- ½ cup (48 g) almond flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
Orange Blossom Syrup:
- 1 cup (200 g) granulated sugar
- 1 cup water
- 1 teaspoon orange blossom water
Toppings:
- Whipped cream
- Pistachios or other nuts
- Orange zest
Instructions
- Preheat and prepare pan: Preheat the oven to 350℉ (175℃). Line a 9-inch springform pan with parchment paper and set aside to prevent sticking.
- Infuse sugar with zest: In a medium to large bowl, combine granulated sugar and orange zest. Use your fingers to mix them well, allowing the zest to release its oils and infuse the sugar with fresh orange flavor.
- Cream butter and sugar, then add eggs and wet ingredients: Add softened unsalted butter to the sugared mixture and beat with a handheld mixer for 2-3 minutes until smooth and creamy. Add eggs one at a time, mixing after each addition until well combined. Then pour in olive oil, Greek yogurt, and orange blossom water (if using), mixing just until incorporated.
- Add dry ingredients: Sift together almond flour, all-purpose flour, baking powder, and salt. Gently fold dry ingredients into wet mixture until just combined; avoid overmixing to maintain a tender crumb.
- Bake the cake: Pour batter into the prepared pan. Bake in the preheated oven for 40 minutes until a toothpick inserted into the center comes out clean. Remove from oven and allow cake to cool completely in the pan.
- Make the orange blossom syrup: While the cake cools, combine sugar and water in a pot over medium heat. Stir until the sugar dissolves completely, then let the mixture boil for about 5 minutes. Remove from heat, stir in the orange blossom water, and let syrup cool to room temperature. Store covered if made ahead.
- Assemble and serve: Slice the cooled cake and drizzle each slice generously with the orange blossom syrup. Top with a dollop of whipped cream, a sprinkle of orange zest, and crushed pistachios or preferred nuts. Serve immediately.
- Storage: Store leftover cake in an airtight container at room temperature for 4-5 days to maintain freshness.
Notes
- If orange blossom water is unavailable, substitute with orange extract for a similar flavor.
- Use room temperature eggs and butter to ensure better mixing and a smoother batter.
- Do not overmix the batter once flour is added to keep the cake light and tender.
- For a nut-free version, omit the almond flour and pistachios, replacing almond flour with an equal amount of all-purpose flour.
- Ensure the cake is completely cool before pouring syrup to prevent the cake from becoming soggy.
- Whipped cream can be sweetened lightly with powdered sugar or flavored with vanilla extract for extra richness.
