Description
A delightful orange blossom cake infused with citrus and topped with whipped cream, perfect for any occasion.
Ingredients
Scale
- 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]