Orange Blossom Cake
Ingredients
- 2 pcEgg (whole)
- 100 gWhite sugar (powdered)
- 83.3 gPlain Greek yogurt (room temperature)
- 66.7 mlSunflower oil (liquid)
- 166.7 gWheat flour (sifted)
- 7.3 gBaking powder (powder)
- 0.7 pcCitrus limon (L.) Burm. f. (zest only)
- 0.7 pinchFleur de sel (natural)
- 2 tbspOrange blossom water
Method
A cake with an airy and moist crumb, exhaling the floral scent of orange blossom. The crust is golden and supple, contrasting with a very tender heart.
- 1
In a bowl, vigorously whisk the eggs with the white sugar and a pinch of fleur de sel. The mixture should double in size, turn pale, and form a ribbon when the whisk is lifted.
- 2
Pour in the Greek yogurt and sunflower oil. Add the orange blossom water and lemon zest. Mix gently to obtain a smooth and homogeneous batter.
- 3
Sift the wheat flour with the baking powder over the mixture. Fold in with a spatula using an upward motion to avoid breaking the air bubbles and maintain a light texture.
- 4
Pour into an oiled mold. Bake at 180°C. The cake is ready when the crust is golden and a knife blade comes out dry from the center of the crumb.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter after adding the flour, otherwise the cake will be elastic instead of meltingly soft.
- Let cool completely before slicing so that the orange blossom aromas settle well in the crumb.
How long does this dish keep?
Store under a cake dome or in plastic wrap at room temperature for 3 to 4 days.
