Orange Blossom Cake

For The Cake:

2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour

1 Tbsp baking powder

1 1/2 cups sugar

1/2 tsp salt

1 cup unsalted butter, room temperature

4 large eggs

1/2 Tbsp vanilla extract

1 Tbsp almond extract

1/2 tsp orange blossom water

4 Tbsp fresh orange juice

1 Tbsp finely grated orange zest

1 cup buttermilk

Edible flowers (optional)

For The French Buttercream:

3 large eggs

12 large egg yolks

2 cups sugar

1/2 cup water

2 cups plus 3 Tbsp unsalted butter, at room temperature

1 tsp vanilla extract

1 tsp orange blossom water

Cake Method:

+ Preheat oven to 350º

+ Oil two 9 inch round cake pans.

+ Using a stand mixer or hand held mixer, beat the butter & sugar until light and fluffy, 5 minutes. Add the vanilla extract, almond extract & eggs and continue to mix. Don’t forget to scrape down the sides of your bowl.

+ In another large bowl, whisk all dry ingredients together.  Then slowly add the dry ingredients in batches while mixing on a low speed. Next add the buttermilk, orange juice & orange zest & mix until just combined.

+ Divide cake batter into two pans & bake for about 20-25 minutes or until a toothpick inserted in center comes out clean.  

+ Cool completely before frosting.

French Buttercream Method:

+ Place the eggs & egg yolks in the bowl of an electric mixer fitted with the whip attachment or use a hand held mixer & a large bowl.

+ Combine the sugar & water in a medium pot & stir over medium heat until it comes to a boil. When it begins to boil, stop stirring & attach a candy thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water).

+ Continue to cook the syrup until it reaches 240° F.

+ When the sugar syrup hits 220° F, begin whipping the eggs & yolks on medium-high speed. make sure your egg mixture become pale yellow & thick by the time the sugar reaches 240° F.

+ With the mixer running, add the sugar syrup in a slow, steady stream Continue to whip on high speed until the mixture is pale & very thick & the bowl is no longer warm to the touch.

+ With the mixer still running, gradually add room-temperature butter in 1/2 tablespoon chunks to the mixing bowl. Continue adding & mixing until all of the butter is added & the buttercream is light & smooth.

+ Beat in the vanilla & orange blossom water & mix to combine.

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