Orange Blossom Cake
This Orange Blossom Cake is super soft, lightly sweet, and full of floral, citrusy vibes. It’s made with Greek yogurt, olive oil, and a mix of all-purpose and almond flour, then soaked in a simple syrup and topped with whipped cream for a fresh, dreamy finish.
Ingredients
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
Make the Cake
- Preheat the oven to 350℉ and line a 9 inch springform pan with parchment paper and set aside.
- In a medium to large bowl, add granulated sugar and orange zest and mix it together using your fingers so that the zest can infuse the sugar.1 cup (200 g) granulated sugar, zest of one large or two small oranges
- To the bowl, add the softened butter and cream together using a handheld mixer with beater attachment for about 2-3 minutes until completely smooth. Add the eggs one at a time and mix until well combined, about a minute. Pour in the olive oil, Greek yogurt, and orange blossom water (if using) and mix until combined. Sift in the dry ingredients (almond flour, all purpose flour, baking powder and salt) and mix until JUST incorporated. Do not over mix.½ cup (113.5 g) unsalted butter, 2 large eggs, ¼ cup (54 g) olive oil, ¾ cup (170 g) Greek yogurt, 1 tsp orange blossom water*, 1½ cups (180 g) all purpose flour, ½ cup (48 g) almond flour, 1½ tsp baking powder, ½ tsp salt
- Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick comes out clean. Remove from the oven and let cool completely.
Orange Blossom Syrup
- While cake cools, make the syrup. In a pot, add sugar and water and let cook over medium heat. Once all sugar dissolves, let it come to a boil for about 5 minutes. Then turn off the heat and add the orange blossom water, stir, and let cool completely. If making days ahead, pour the syrup into a container, cover, and let sit at room temperature.1 cup (200 g) granulated sugar, 1 cup water, 1 tsp orange blossom water
Assembly
- Once ready to eat, slice the cake, spoon as much syrup as you like on individual slice, then dollop with whipped cream, orange zest, and crushed pistachios or other nuts.whipped Cream, pistachios or other nuts, orange zest
- Store cake in an airtight container at room temperature for 4-5 days.
Notes
Orange Blossom Water - Adding orange blossom water to the batter won't produce a strong enough flavor to make much of a difference. You'll have to add a lot more, especially since the orange zest tends to over power. You can add it, or you can leave it out and let the orange blossom syrup take center stage in flavor.
Nutrition
Calories: 338kcalCarbohydrates: 47gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 48mgSodium: 168mgPotassium: 48mgFiber: 1gSugar: 34gVitamin A: 276IUCalcium: 63mgIron: 1mg
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