Best Orange Blossom Cakes Recipes

ORANGE BLOSSOM CAKES

Orange blossom cakes image

Bake these zesty little cakes in a snowflake mould and dust with icing sugar for a festive feel

Provided by Good Food team

Categories Afternoon tea, Treat

Time 55m

Yield Makes 10

Number Of Ingredients 9

Ingredients

120g softened butter , plus extra for greasing
140g self-raising flour
120g golden caster sugar
½ tsp baking powder
2 eggs
½ x 150ml pot natural yogurt
zest 1 clementine
3 tbsp orange blossom water
icing sugar , to dust

Steps:

Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with cases (or grease some individual cake moulds). Beat the butter, flour, sugar, baking powder, eggs, yogurt, zest and 2 tbsp orange blossom water in a large bowl with an electric whisk until lump-free. Spoon into the cases (or fill cake moulds three-quarters full), and bake for 18-22 mins until golden and risen - a skewer poked in should come out clean (check cake moulds after 15 mins).
Drizzle with remaining orange blossom water while warm, then cool. Dust with icing sugar to serve.

Nutrition Facts : Calories 290 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

SPICED ORANGE BLOSSOM TEA CAKES

Spiced Orange Blossom Tea Cakes image

My great grandma, Ma Jo, used to make tea cakes on her wooden stove for all her grandchildren in Gilbertown, Alabama. She was also very fond of oranges. I decided to combine the two and I imagine she would have loved these!

Provided by Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour, plus more for dusting
1 cup granulated sugar
1 teaspoon orange blossom water
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice, plus more for sprinkling, optional
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Steps:

In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour.
Preheat a grill to 350 degrees F. (See Cook's Note)
Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.
Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end.