Orange Blossom Syrup Cake

Method

1. 1

   Prep the cake tin — Preheat the oven to 180°C (350°F) and grease and line a round cake tin.

2. 2
   • white sugar 200 g
   • egg 3

   Whisk eggs and sugar — In a large bowl, whisk the eggs and sugar together until pale and slightly thickened.

   ⏱3 min
3. 3
   • vegetable oil 1¼ dl
   • orange juice 1¼ dl
   • orange blossom water 2 tbsp
   • orange zest 1 tbsp

   Whisk in the wet ingredients — Whisk in the vegetable oil, orange juice, orange blossom water and orange zest until smooth.

4. 4
   • wheat flour 250 g
   • baking powder 2 tsp
   • salt 1 pinch

   Fold in the flour — Sift in the flour, baking powder and salt, and fold gently until just combined. Pour the batter into the prepared tin.

5. 5

   Bake the cake — Bake for 35–40 minutes, until a skewer inserted into the centre comes out clean.

   ⏱35 min
6. 6
   • white sugar 200 g
   • orange blossom water 2 tbsp
   • water 1½ dl

   Make the orange syrup — Meanwhile, make the syrup: gently heat the sugar and water in a small pan until the sugar dissolves, then simmer for 3 minutes. Remove from the heat and stir in the orange blossom water.

   ⏱3 min
7. 7

   Soak the cake in syrup — While the cake is still warm and in its tin, prick it all over with a skewer and slowly pour the warm syrup over it, letting it soak in fully.

8. 8
   • pistachios 2 tbsp

   Top with pistachios — Let the cake cool completely in the tin, then turn out, sprinkle with chopped pistachios and serve.