Best Orange Blossom Cake Recipes

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 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.

DATE CAKE WITH ORANGE-BLOSSOM SYRUP

Steps:

• Syrup: In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stir in orange-blossom water. Let cool.
• Cake: Preheat oven to 350 degrees. Brush bottom and sides of a standard 9-by-5-inch loaf pan with butter; coat with flour, tapping out excess.
• Whisk together flour, salt, baking soda, and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates.
• Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean, 40 to 45 minutes. Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan.
• Serving: Serve slices of cake with whipped cream dusted with cinnamon, and orange segments.

DATE CAKE WITH ORANGE-BLOSSOM SYRUP (MARTHA STEWART LIVING)

Steps:

• SYRUP In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stire in orange-blossom water, Let cool. CAKE 1. Preheat oven to 350F. Brush bottom and sides of a standard 9x5 loaf pan with butter; coat with flour, tapping out excess. 2. Whisk together flour, salt, baking soda and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 - 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. add flour mixture in 3 batches., alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates. 3. Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean (40 - 45 minutes). Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan. 4. Serving: Serve slices of cake with whipped cream dusted with cinnamon and orange segments

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 CAKE

Steps:

• 1. Add the two of the three teaspoons of the orange extract and one of the teaspoons of the orange zest to the white cake mix batter. Mix thoroughly. Pour into two prepared 8" cake pans. Bake until toothpick comes out clean.
• 2. Put heavy whipping cream into a very clean, cold glass medium mixing bowl. Mix until the cream forms a stiff peak. Mix in approximately confectioners sugar, until blended all the way in. (add more if you prefer it sweeter) Mix in 1 tsp of the orange flavoring and the orange zest. After the cake has cooled completely, plate the bottom layer, then put the whipped cream mixture on the bottom layer only. Layer several sections of the mandarin oranges on top of the whipped cream. Add the top layer, and frost the rest of the cake with the whipped cream. Add more of the mandarin oranges on the top. This cake is best if it is made a day in advance, keep refrigerated. If you have leftover batter, make some orange blossom cupcakes!

BLOOD ORANGE, BLOSSOM & POMEGRANATE CAKE

Steps:

• Cover 1 of the whole oranges with water in a saucepan and bring to the boil for a couple of mins. Get rid of the water and start again, this time simmering for 40 mins until the orange is really soft. When cool enough to handle, cut in half and remove all the pips. Can be done 1 day ahead.
• Heat oven to 180C/160C fan/gas 4 and grease a 22cm round cake tin with a knob of the butter. Drizzle the 2 tbsp of honey over the base of the tin, then slice the remaining 2 whole oranges and arrange the slices over the honey.
• Put the boiled orange in a food processor and whizz to a purée. Beat the softened butter, 200g of the sugar, the 50g honey, the flour, almonds, baking powder, eggs, 1 tbsp orange blossom water and yogurt until smooth. Stir in the puréed orange and scrape into the tin, being careful not to dislodge the fruit. Bake for 55 mins until a skewer poked into the centre comes out clean. Cool the cake for 10 mins in the tin, then turn out onto a serving plate.
• Tip the blood orange juice, the remaining sugar and 1 tsp orange blossom water into a saucepan. Bubble for 5 mins until the syrup has thickened slightly. Remove the pomegranate seeds and stir them into the syrup while it cools. Enjoy the cake slightly warm or at room temperature, with spoonfuls of thick Greek yogurt and drizzled with syrup.

ORANGE BLOSSOM POUND CAKE

Steps:

• 1. Preheat oven to 350. Grease and flour a large capacity bundt pan or 10" tube pan. Cream butter together with 2 1/4 cups of sugar. Sift your cake flour. Add flour, baking powder and salt to batter. Add the milk, eggs, 1 tablespoon of orange extract and orange zest and beat until smooth. Pour batter into the prepared bundt pan.
• 2. Bake 1 hour 15 minutes or until a toothpick inserted into cake comes out clean.
• 3. When cake comes out of the oven leave it in the pan 15 minutes, remove and poke holes all over the cake with a toothpick and then let cool thoroughly.
• 4. In a small saucepan, combine the orange juice, remaining 2 cups sugar and remaining 2 tablespoons of orange extract. Bring to a boil over heat. Paint the sauce onto the cake with a pastry brush.

ORANGE BLOSSOM CAKE

Steps:

• Preheat oven 350 degrees.
• Grease bundt pan and flour generously.
• Prepare cake according to directions. But reduce water to 1 cup and add marmalade and 2 tsp. orange peel. Mix well.
• Bake 45-50 minutes.
• Glaze: mix sugar, 1 tsp orange peel and orange juice. Pour over a cooled cake.