Archive for July, 2008
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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