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Cake with orange blossom water

An airy, fragrant cake with a subtle floral note and a crispy, caramelized crust. Perfect with tea or as a refined dessert.

Ingredients

450gFlour
125gUnsalted butter
1Fleur de sel
3Eggs
150mlMilk
200gWhite granulated sugar
Baking soda
1Packet of baking powder
100mlOrange blossom water

20gWhite granulated sugar
20gBrown cane sugar

Preparation

  1. Preheat the oven to 180°C (top and bottom heat).
  2. Butter and flour a cake tin.
  3. Gently melt the butter in a saucepan or in the microwave. Set aside and let cool slightly.
  4. In a large mixing bowl, beat the eggs with the sugar until the mixture is pale yellow and foamy.
  5. Add the melted butter, milk, and orange blossom water to the egg mixture. Mix well.
  6. Sift the flour together with the baking powder and bicarbonate and add to the wet mixture. Stir until a smooth batter forms.
  7. Add a pinch of fleur de sel to refine the flavors.
  8. Pour the batter into the prepared cake tin.

  1. Evenly sprinkle the top with 20 g granulated sugar and 20 g cane sugar for a crispy, caramelized crust.
  2. Bake the cake for 45 to 55 minutes in the middle of the oven, or until a skewer comes out dry and clean.
  3. Let the cake rest in the tin for a few minutes. Then turn out onto a rack and let cool completely.
  4. Serving tip: this cake pairs beautifully with a cup of mint tea or a spoonful of jam of your choice.