Cook and Scale
Orange Blossom Syrup Cake
8 servings · 55 min total
A tender, fragrant French-Moroccan cake soaked in a sweet orange blossom water syrup and topped with crushed pistachios.
Ingredients
- 250 g wheat flour
- 200 g white sugar
- 3 egg
- 1¼ dl vegetable oil
- 1¼ dl orange juice
- 2 tbsp orange blossom water
- 1 tbsp orange zest
- 2 tsp baking powder
- 1 pinch salt
- 150 g white sugar, for syrup
- 1½ dl water, for syrup
- 2 tbsp orange blossom water, for syrup
- 2 tbsp pistachios, chopped, to garnish
Contains: Gluten, Egg, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the cake tin — Preheat the oven to 180°C (350°F) and grease and line a round cake tin.
- 2.
Whisk eggs and sugar — In a large bowl, whisk the eggs and sugar together until pale and slightly thickened.
- 3.
Whisk in the wet ingredients — Whisk in the vegetable oil, orange juice, orange blossom water and orange zest until smooth.
- 4.
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.
Bake the cake — Bake for 35–40 minutes, until a skewer inserted into the centre comes out clean.
- 6.
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.
- 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.
Top with pistachios — Let the cake cool completely in the tin, then turn out, sprinkle with chopped pistachios and serve.