Almond Orange Flower Teacake
Orange flower water is an ingredient not too frequently seen in American dishes, but it nevertheless happens to be one of my favorite flavors. A natural extract made by distilling orange blossoms in water, there’s something about its floral fragrance and hint of citrus that I find irresistible. Slightly sweet, it tastes like the petals from which it is derived – if you have ever wondered what it might be like to eat an orange blossom, here’s your chance. Short of visiting an orange grove, that is.
Orange flower water (sometimes called orange blossom water) is commonly used in Middle Eastern pastries and drinks, but what I find most interesting about it is the lore associated with its main ingredient. Since ancient China orange blossoms have been associated with qualities like innocence, love and purity. Chinese families embroidered images of these flowers onto bridal gowns, and eventually the ethereal symbols of this blossom found their way to India and Persia. European soldiers discovered the orange blossom during the Crusades, bringing them back to their sweethearts and eventually to the Spanish colonies on the North American continent. Here the flowers acquired yet another meaning – fertility – an idea that occurred to colonialists because it blooms beside oranges. “Ah ha!” they said, “Here we have a beautiful flower on a fruit bearing tree, which is just what we want our lovely women to do.” When Queen Victoria wore orange blossoms on her wedding day their popularity became even more pronounced, and one thing came after another until orange flower water became a customary ingredient in Mexican wedding cakes. Funny how things turn out no?
Because this water has hints of orange flavors it’s often used to enhance recipes that feature oranges as an ingredient. A. Monteux is imported from France and is my favorite brand. It has a very floral aroma – almost like perfume – but resist the temptation to dab it on your wrists. Put it in your food instead. For starters? Try my recipe for Almond Orange Flower Teacake below. It is by far one of my favorite things to eat with a cup of hot tea or coffee. Ground organic almonds give it a toothsome texture, with just enough bite on the outside and soft, cakey moistness in the center. I prefer my slices with a simple sprinkling of confectioners sugar, but whipped cream, ice cream or berries are other great options. Enjoy!
Almond Orange Flower Teacake
Based on this recipe from Epicurious.com
- 1 1/4 cups all purpose flour
- 1/4 cup finely ground organic almonds
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 1 teaspoon orange flower water
- 1/2 teaspoon almond extract
- 3 large eggs
- 1/3 cup olive oil
- Confectioners sugar, for dusting
Position your rack in the center of your oven and preheat to 350 degrees F. Generously spray your pan with butter spray (I used PAM butter spray in a standard sized loaf pan).
Place the almonds in a food processor and process until you have a very fine mixture resembling cornmeal in texture, about 4 minutes.
While the almonds are processing, in a large bowl combine the yogurt, sugar, eggs, orange flower water and almond extract. In a medium bowl, combine the flour, baking powder, salt and ground almonds. Gradually whisk the dry ingredients into the wet ingredients. Using a rubber spatula or a wooden spoon, fold in the olive oil. Transfer the batter to your prepared pan.
Place a baking sheet beneath the loaf pan, then place both into the oven. Bake until the teacake begins to pull away from the sides of pan and a tester inserted into the center comes out clean, about 50 minutes. Cool the teacake in pan on a rack 5 minutes. Cut around the pan sides to loosen the teacake, then turn out onto the rack. Turn the cake upright and allow to cool completely.
Dust with confectioners sugar, cut crosswise into slices and serve with coffee or tea. If you’d like to dress up your slices you can serve them with berries, whipped cream, or ice cream.
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46 Responses to “Almond Orange Flower Teacake”
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I have never tried orange flower water, but it sounds like it would be delicious in almost anything!
Beautiful, delicate tea cake. I love orange blossom water and live near a Syrian grocery that always has it in stock.
I love the sound of this cake — especially the orange flower water ingredient.
Also love your tea set.
Paz
Orange water…that sounds interesting
Hmmm…that looks so good. It looks light and tasty.
I’m not sure I could stop at just two slices though like you have in the photo. I’m sure I would make several trips to the kitchen to get just a bit more. Yummy.
i saw this picture on serious eats and had to know a. who took the beautiful picture and 2. what it was that looked so good? I’m glad i found your blog. i have a little market down the street that sells orange blossom water and i have always wanted to some, now i have a good reason to.
Looks delicious! I had never heard of Orange Flower Water…I’m intrigued! Thanks for sharing!
Sarah
What an interesting and intriguing story about rose water. I loved reading about it. I must admit I have never cooked with it but I am tempted to do so now
Thanks for sharing.
Monika
Hi Ari, I love your pictures,they look so yummi!!i saw that you lost a lot of weight, Can you tell me what diet are you doing ? I want to loose the same pounds,thanks for sharing…..Gina
I love that delicate and refined flavor! A wonderful cake!
cheers,
Rosa
Looks devine, pass the tea please.
you’re right–orange flower water is something i’ve never encountered. considering my love for all things citrus, i think it’s safe to say i’d be an immediate fan. lovely cake!
Hi Ari, the teacake looks wonderful. I’ve been wanting to get orange blossom water, but unable to find them here. Bet the cake smell as good as it looks. =)
Good morning! What a wonderful cake! Here in Italy we find orange flower water not so easily , but in some special shop you can find it so I’ll take note of this fantastic recipe and try it asap!
Thanks
Silvia
I love this! What a beautiful cake and interesting history.
We’re so glad you’re back Ari! I missed your posts and all the interesting foodie facts you share with us.
I’ve never tried anything with orange flower water, but I’ve always wanted to. This sounds delightful!
That’s a fun tid bit to know it’s used in Mexican wedding cakes. I love tea cakes. Why do I hesitate on orange flower water . . . I love orange juice . . . I just don’t think of it in cakes or cookies. I should be more adventurous.
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Ari (Baking and Books)s last blog post..Almond Orange Flower Teacake
Ari, you inspire me to try recipes with unfamiliar ingredients. Normally, I pass over the ones with things I’ve never bought before or seen in a store. But life is so much more fun when adding new tastes to the palate!
Sounds wonderful, and ‘the’ ingredient is in my cupboard. I wonder if orange zest would give a similar result — seems a shame not to make this recipe just because the key ingredient is hard to find! Now, Ari, how about some research on rose water? There must be wonderful tales on that too. Here’s a cookbook you might love: The Scent of Orange Blossoms, by Kitty Morse, Sephardic Cuisine from Morocco. Everything I’ve tried is outstanding.
Thanks to your comment, I followed you here and I’m so happy I did! love your pics and recipes! I’m a fan of orange-flower-water too…used it in a pound cake once, so I can imagine how heavenly yours must’ve tasted!:)
Those teacakes sound so yummy! I have to hunt down orange flower water here…
Love the cup and plate
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I love orange flower water! It adds such a subtle yet exotic flavor to things. Yum.
This sounds similar to something my grandmother used to make. I can’t wait to try this.
Sounds delicious! Is the orange flavor very strong?
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Kat – It is pretty darn delicious! I think the fragrance takes some getting used to for Americans, but I’ve certainly grown to love it. The same goes for rosewater.
Lydia – Lucky you, living near a Syrian grocery store!
Paz – Thanks, the tea set is by Villeroy & Bosh.
Jeff – I know it sounds unusual, but it’s really very good!
RuthL – That’s exactly what I end up doing. I usually send most of what I bake to my husband’s office, but I couldn’t bring myself to do it with this teacake.
Evil Chef Mom – Thank you for dropping by! Definitely give orange blossom water a try, especially if you have a convenient way to get some.
(p.s. I love your ‘name’!)
Sarah – My pleasure.
Monika – Rosewater is another story altogether, but I love using that in foods too. I guess I’m a sucker for ingredients that smell so darn pretty.
Gina – Thank you! A lot of people ask me this question and I’ve thought about writing an entire post called “How to Lose Weight & Eat Whatever You Want”… but in the meantime, there is a brief (if not complete) answer is the FAQs section of my site. I hope this helps!
Rosa – Thanks!
Peabody – Wouldn’t it be great if we could have tea together? That would be awe-some.
Grace – I hope you give it a try! The flavor is somewhere between floral and citrus, kinda like a fancified orange taste if you can imagine it.
Jacelyn – You should order some on Amazon.com, they carry a few brands (including my favorite). Kalustyans is another great online food resource.
Silvia – Oh, to eat this cake in Italy! You are lucky to live in that beautiful country, it’s one of my favorite places on earth. As for orange flower water, both Amazon.com and Kalustyans.com carry it and deliver internationally.
M – Thank you! I’m glad you enjoyed the post.
NaomiK – Aw, thanks NaomiK! I’m glad to be back too.
Deborah – I hope you give it a try and find it so.
MyKitchenInHalfCups – Orange flower water isn’t the same as orange juice so don’t think of it in those terms. In fact, if you tasted orange flower water it would taste nothing like OJ! Think of it as a lovely cross between floral sweetness and subtle citrus flavors… and give it a go if you dare!
Marni – I’m honored if some of my posts have inspired you to try new ingredients. In fact, I think you just made my day.
SusanG – Orange zest wouldn’t have similar results in terms of the floral quality of orange flower water, but it would probably be a delicious substitute. I should write a post about rose water huh? Another ingredient I enjoy that has a lot of interesting history associated with it. I’ll keep it in mind for posts in the near future & THANK YOU for the book recommendation! I’ll check it out
Mansi – I’m glad you stopped by! Orange water pound cake sounds like a delicious treat, especially in the wee hours of the morning with a huge cup of coffee.
Joey – Let the hunt begin baby! I’m glad you like my tea set, it’s by Villeroy & Boch if you’re interested in finding it.
Dana – That’s a great way to describe orange flower water: subtle yet exotic.
Chef Tom – I hope you enjoy the recipe!
Jessica – No, orange flower water has a subtle citrus flavor. I wouldn’t describe it as overtly “orange.” It’s the sort of thing where you’d eat a piece of cake and ask the hostess, “Is there citrus in this?”
I first tried orange blossom water not too long ago and got addicted – tks for giving me another “excuse” to use it, darling!
Orange blossom (as we call it here) water is divine, isn’t it? I just love that fragrance, and the delicate taste it imparts. Evokes wonderful Middle Eastern exocitism… Haven’t seen a tea cake using it before, though, so I’ll be tempted to give this a try.
I love to use orange flower water and rose water when cooking, and have used it in a lot of savory North African and Mediterranean dishes, but never in baking. Time to change that!
Hi Ari, you’re cake looks delicious, Orange blossom is one of my favourite flavours too – along with rosewater. I like to use orange blossom in drinks. I made a strawberry and orange blossom fizz recently by mixing crushed strawberries and orange blossom with sparkling wine. It was delicious!
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What a fun recipe, thank you! I love your tea set.
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I would need a piece with my coffee this morning. Delicious pictures.
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It’s nice to see you back! The cake looks delcious and the cup and plate are just lovely!
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It’s nice to see you back! The cake looks delicious and the cup and plate are just lovely!
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We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks
Haley
http://blog.keyingredient.com/
Patricia Scarpin – Oh no problem whatsoever! Always happy to help out a fellow orange blossom water lover.
aforkfulofspaghetti – It is, and I agree with you about the lovely mixture of taste and aroma.
Mari – It is divine in baking! I hope you enjoy it.
Helen – Oooo, orange blossom water drinks. The strawberry & orange blossom frizz you mention sounds especially wonderful!
Jeri – Thanks!
Hélène – I know how it feels to visit someone’s blog while drinking your morning coffee only to think, mmm, I want some of that. Sorry to torture you that way, but I’m glad the recipe evoked that response just the same, lol.
Anali – Thank you, it’s good to be back!
Haley – Thanks for your kind comment and for visiting. I’d rather you did not reproduce my recipe on your site, but I sincerely appreciate your taking the time to ask!
Thrilling….love citrussy cakes generally but this sounds like an intriguing alternative.
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Love your blog — delicious
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Your cake must be delicious but really your cup and saucer are something else! Loved them!
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Ohhhh how I would like to try a slice of this with tea. It sounds so subtle and clean-tasting.
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I made this tonight – I have to say, this is a brilliantly easy yet fabulous cake! Unfortunately I only had orange essence (don’t shoot me please! I couldn’t find orange flower anywhere, and no I did not stop at the supermarket!) but it still tasted beautiful – fantastic texture and very unique taste. I would have put less almond essence in though, for some reason it dominated a bit more than I would have liked.
Will link back to you when I post up my pics! Cheers
This sounds so delicious, and the photo is gorgeous! I love your cup and dessert plate.
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