Orange Blossom Cake

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.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 458
• Protein: 8 g
• Carbs: 57 g
• Fat: 21 g

Ingredients

• 2 piece Egg ( whole )
• 100 g White sugar ( powdered )
• 83.3 g Plain Greek yogurt ( room temperature )
• 66.7 ml Sunflower oil ( liquid )
• 166.7 g Wheat flour ( sifted )
• 7.3 g Baking powder ( powder )
• 0.7 piece Citrus limon (L.) Burm. f. ( zest only )
• 0.7 pinch Fleur de sel ( natural )
• 2 tbsp Orange blossom water

Instructions

1. Whisk eggs

   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. Incorporate liquids

   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 dry ingredients

   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. Baking and checking

   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.

Chef's tips

• 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.

Storage

Store under a cake dome or in plastic wrap at room temperature for 3 to 4 days.