Orange Blossom Cake Recipes

ORANGE BLOSSOM AND ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and line a 6″ cake pan with parchment paper on the bottom.
• In a large bowl, sift together the flour, cake flour, baking powder, and salt. Set aside.
• In a 2 cup measuring cup, stir together the milk, half and half, orange blossom extract, almond extract, and vanilla bean paste (or extract). Set aside.
• In a stand mixer, with a paddle attachment, beat together the softened butter and sugar until light and fluffy - about three minutes. Scrape the sides if needed.
• Add in eggs, one at a time, being sure to mix in completely before adding in another. At least 30 seconds between eggs.
• Add in the dry ingredients in three parts, adding in some of the milk mixture in between additions of flour. Scrape the bowl to ensure everything is mixed together and the batter is smooth.
• Let the batter rest for 15 minutes.
• Fill the cake pan 1/2 to 2/3 full. Bake on the center rack, starting for 25 minutes. Check with a toothpick to test doneness. If it requires additional time, bake in 5 minute intervals until a toothpick comes out clean.
• Let the cake rest on a wire rack in the pan for 5-10 minutes, before removing from the pan. Run a knife along the edges to ensure that it hasn't stuck, and turn out onto wire rack to cool completely.
• In a clean stand mixer fitted with a paddle attachment, cream the butter until smooth. Scrape down sides of bowl to ensure all the butter is creamed and smooth.
• With the mixer on low, add in the sifted powdered sugar one cup at a time until it is fully incorporated. When all the sugar has been added, scrape the sides of the bowl, to ensure it is all mixed in correctly.
• Add in the orange blossom extract, almond extract, and vanilla and salt. Turn the mixer on, working your way up to medium and allow the frosting to whip for about five minutes.
• Scrape the bowl every couple of minutes to make sure there is no dry frosting on the bottom. The buttercream will look soft, and then will continue to stiffen as it is beaten and increase in volume.
• Use right away or store in an airtight container in the fridge for up to one week.

ORANGE BLOSSOM BUNDT CAKE WITH WHITE CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.
• In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk until well combined.
• In another bowl, stir together the buttermilk, orange zest and orange blossom water.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes. Reduce the speed and mix in the eggs, one at a time. Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined. Pour the batter into the prepared Bundt pan.
• Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.
• Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.
• While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream. When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.
• Invert the cake onto a rimmed plate and drizzle the top with ganache. Serve warm or at room temperature.

ORANGE BLOSSOM CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs until blended. Beat in applesauce and orange zest. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk, beating well after each addition. Fold in dates and nuts. , Pour into a greased 9-in. springform pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine glaze ingredients; bring to a boil. Pour over cake. Cool completely in pan.

ORANGE BLOSSOM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease Bundt pan and flour generously.
• Prepare cake according to directions, but reduce water to 1 cup and add marmalade and orange peel.
• Mix well.
• Bake 45-50 minutes.
• Cool 10 minutes in pan.
• Make glaze by mixing sugar and orange peel and add orange juice a teaspoon at a time until pourable consistency.
• Pour over cooled cake.

ORANGE BLOSSOM CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with cases (or grease some individual cake moulds). Beat the butter, flour, sugar, baking powder, eggs, yogurt, zest and 2 tbsp orange blossom water in a large bowl with an electric whisk until lump-free. Spoon into the cases (or fill cake moulds three-quarters full), and bake for 18-22 mins until golden and risen - a skewer poked in should come out clean (check cake moulds after 15 mins).
• Drizzle with remaining orange blossom water while warm, then cool. Dust with icing sugar to serve.

ORANGE BLOSSOMS

Steps:

• Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
• Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
• Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
• Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
• Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
• Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
• When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.