Lemon and orange flower water cake

Lemon and orange flower water cake

By
From
How to Cook Cakes
Serves
8
Photographer
Peter Cassidy

Orange flower water adds a delicate fragrance to this citrus cake. Don‘t be tempted to add any more to the mixture, as the flavour can become rather medicinal. Alternatively, you can replace it with a couple of drops of orange oil. You will need a 20cm round cake tin.

Ingredients

Quantity Ingredient
oil, to grease
1 orange
55g butter
5 eggs, at room temperature
170g caster sugar
1/2 tablespoons orange flower water
170g plain flour
1/4 teaspoon baking powder

To finish

Quantity Ingredient
8 tablespoons orange curd, (or lemon curd if orange unavailable)
icing sugar, to dust

Method

  1. Heat the oven to 180°C. Lightly oil the tin and line the base with a disc of greaseproof paper.
  2. Finely grate the orange zest and squeeze the juice; set aside separately. Melt the butter in a small pan over a low heat, then set aside to cool until tepid.
  3. Separate the eggs into 2 large bowls and, using an electric whisk, whisk the yolks with 85g of the caster sugar until pale and fluffy. Whisk in the orange flower water, orange zest and 2 tbsp orange juice.
  4. Whisk the egg whites until stiff, then gradually whisk in the remaining sugar until very thick and shiny.
  5. Sift the flour with the baking powder to combine; set aside.
  6. Fold 1 large spoonful of egg whites into the egg yolk mixture, using a large metal spoon or a spatula, then fold in the cooled melted butter. Fold in the remaining egg whites until they have all but disappeared, then sift the flour and baking powder over the surface of the mixture and fold in carefully.
  7. Pour into the prepared tin and bake in the middle of the oven for about 25–30 minutes until risen, golden and slightly shrunken away from the sides of the tin. It should spring back when lightly touched on the surface with a fingertip.
  8. Remove from the oven and leave to cool a little before carefully loosening the sides of the cake with a knife. Turn out the cake onto a wire rack and leave to cool completely before removing the lining paper.
  9. When cold, cut the cake in half horizontally, sandwich it together with the curd and dust with icing sugar.
Tags:
cakes
baking
Leiths
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