This orange blossom cake is a light and airy dessert that brings out the best of floral notes with a hint of citrus. It’s perfect for special occasions or just a lovely afternoon treat.
This recipe covers common issues like dryness and blandness in cakes while offering a unique blend of citrus and almond flavors.
I’ve faced my fair share of baking challenges, especially with cakes turning out too dense or dry. After some experimentation, I found this recipe doesn’t just solve those issues; it delivers a soft and moist cake that’s truly satisfying.
What makes this recipe special is how straightforward it is, prep takes only 5 minutes, and baking requires just around 40 minutes. Trust me, you’ll appreciate how simple yet rewarding this cake is when you taste its rich flavor and inviting aroma.
If you want something sweet to accompany your drinks, make sure to check out my Gluten Free Almond Cake.
Table of contents
Why You Will Love This Recipe
- Soft and Moist Texture , The combination of Greek yogurt and almond flour guarantees a tender crumb with a delightful moistness, making every slice irresistible.
- Floral Citrus Aroma , Fresh orange zest and optional orange blossom water create a light, floral fragrance that fills the kitchen as the cake bakes, inviting everyone to taste.
- Easy to Prepare , With just 5 minutes of prep time, whipping up this cake is a breeze, even for those who might be new to baking.
- Long-Lasting Freshness , This cake remains delicious for days, storing well at room temperature or in the refrigerator, ensuring you can savor it longer.
Orange Blossom Cake
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
A delightful orange blossom cake infused with citrus and topped with whipped cream, perfect for any occasion.
Ingredients
- 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
Instructions
- Step 1: Mix the granulated sugar with the orange zest by hand using your fingers. This will release the essential oils from the zest and infuse the sugar with citrus aroma. The sugar should feel slightly moist and fragrant.
- Step 2: Cream the softened unsalted butter in your mixing bowl for about 2-3 minutes until it is fully smooth, light, and fluffy. Proper creaming helps incorporate air, contributing to a lighter cake texture.
- Step 3: Add the eggs one at a time into the creamed butter, mixing well after each addition. This step ensures even emulsification and a uniform batter for good rise and structure.
- Step 4: Pour in the olive oil, Greek yogurt, and if desired, the orange blossom water. Mix gently to incorporate. The Greek yogurt adds moisture and a slight tanginess to the cake.
- Step 5: Sift together the all-purpose flour, almond flour, baking powder, and salt directly into the wet mixture. Stir until just combined. Do not overmix to maintain a tender crumb.
- Step 6: Pour the batter into the prepared baking pan. Bake in a preheated oven for 35-40 minutes. Begin checking at 35 minutes by inserting a toothpick in the center; it should come out clean when the cake is done.
- Step 7: While the cake cools, prepare a simple syrup by heating sugar and water together until the sugar dissolves. This syrup will be used to brush on the cake to add moisture and enhance flavor.
Notes
- Room Temperature: Store cake in an airtight container for up to 2 days; this helps maintain texture and flavor.
- Refrigeration: Store in an airtight container in the fridge for up to 5 days; bring to room temperature before serving.
- Freezing: Wrap cake tightly in plastic wrap, place in a freezer-safe container, and freeze up to 3 months; thaw in the refrigerator.
- To check freshness of baking powder, test in water 10 minutes before mixing; fresh baking powder will bubble actively.
- If the cake browns too fast on top, cover with aluminum foil after 30 minutes in the oven to prevent over-baking.
- Brush a simple syrup made from equal parts sugar and water on the cake if it appears dry after baking.
- Rotate the cake halfway through baking (about 20 minutes in) for even heat distribution and uniform baking.
- Grease and flour the pan thoroughly to prevent sticking for easy cake removal.
Nutrition
- Calories: [Data not provided]
- Sugar: [Data not provided]
- Sodium: [Data not provided]
- Fat: [Data not provided]
- Saturated Fat: [Data not provided]
- Unsaturated Fat: [Data not provided]
- Trans Fat: [Data not provided]
- Carbohydrates: [Data not provided]
- Fiber: [Data not provided]
- Protein: [Data not provided]
- Cholesterol: [Data not provided]
Ingredient Notes
- Cake flour: Choose a fine, soft cake flour for a tender cake. It’s lighter than all-purpose flour, helping achieve that fluffy texture you want in this cake.
- Butter: Use unsalted butter for better control over the cake’s flavor. It brings richness and moisture. Make sure it’s at room temperature for easy creaming.
- Granulated sugar: This sweetener is essential for balancing flavors. Look for fine granules, as they dissolve easily when creamed with the butter, ensuring a smooth batter.
- Eggs: Use large eggs, ideally at room temperature, for better incorporation into the batter. They help with leavening, giving the cake a nice rise.
- Orange zest: Freshly grated zest brightens the cake with citrusy flavor. Choose firm, vibrant oranges for the best oils and aroma from the peel.
- Vanilla extract: Opt for pure vanilla extract for depth of flavor. It complements the orange and rounds out the overall taste profile in the cake.
- Baking powder: This is critical for leavening, providing lift. Ensure it’s fresh for maximum effectiveness; look for the expiration date before buying.
- Powdered sugar: Use this for the icing, as it dissolves easily for a smooth finish. Look for a brand that’s free of lumps for a flawless glaze.
- Cake flour: Choose a fine, soft cake flour for a tender cake. It’s lighter than all-purpose flour, helping achieve that fluffy texture you want in this cake.
- Butter: Use unsalted butter for better control over the cake’s flavor. It brings richness and moisture. Make sure it’s at room temperature for easy creaming.
- Granulated sugar: This sweetener is essential for balancing flavors. Look for fine granules, as they dissolve easily when creamed with the butter, ensuring a smooth batter.
- Eggs: Use large eggs, ideally at room temperature, for better incorporation into the batter. They help with leavening, giving the cake a nice rise.
- Orange zest: Freshly grated zest brightens the cake with citrusy flavor. Choose firm, vibrant oranges for the best oils and aroma from the peel.
- Vanilla extract: Opt for pure vanilla extract for depth of flavor. It complements the orange and rounds out the overall taste profile in the cake.
- Baking powder: This is critical for leavening, providing lift. Ensure it’s fresh for maximum effectiveness; look for the expiration date before buying.
- Powdered sugar: Use this for the icing, as it dissolves easily for a smooth finish. Look for a brand that’s free of lumps for a flawless glaze.
Recipe Tips
- If your cake isn’t rising well, check that your baking powder is fresh by testing it in water 10 minutes before mixing.
- When the cake is browning too much on top, cover it with aluminum foil about 30 minutes into baking to prevent over-baking.
- If you notice the cake is dry after baking, brush the top with simple syrup made from ½ cup sugar dissolved in ½ cup water.
- For uneven baking, rotate the cake halfway through the baking time, about 20 minutes in, to ensure consistent heat distribution.
- If your cake sticks to the pan, grease it thoroughly with butter and dust with flour before adding the batter for easy removal.
Serving Suggestions
Serve slices of orange blossom cake with a dollop of whipped cream or a sprinkle of powdered sugar. Pair it with fresh berries or a citrus salad for contrast.
Use leftovers to make trifle layers with Greek yogurt and mixed fruits. Add to breakfast parfaits or enjoy as a sweet treat alongside coffee.
Top with a drizzle of honey or warm orange syrup for added sweetness. Consider garnishing with toasted almonds or fresh mint leaves for a splash of color.
Recipe variations
- You can use almond flour along with all-purpose flour in the orange blossom cake to add tenderness and nutty flavor while keeping the crumb moist and delicate.
- Add 1 teaspoon of orange blossom water to the batter for subtle floral notes that complement the zest of one large orange, enhancing the cake’s citrus aroma.
- Either Greek yogurt or sour cream can be used to add moisture and a slight tang, with ¾ cup providing the ideal balance in the batter.
- If you need to increase servings, double all ingredients proportionally and bake the cake in two 9-inch pans, checking the doneness with a toothpick after 40 minutes.
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How to Store?
To keep your orange blossom cake fresh and delicious, follow these storage tips:
Room Temperature: Place the cake in an airtight container at room temperature up to 2 days to maintain its texture and flavor.
Refrigeration: Store the cake in an airtight container in the refrigerator up to 5 days. Allow it to come to room temperature before serving.
Freezing: Wrap the cake tightly in plastic wrap, then place it in a freezer-safe container for up to 3 months. Thaw in the refrigerator.
Other Recipes You’ll Love
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