Skip to main content

D's Orange Blossom-Rosewater Cake

When the Enthusiastic Kitchen Elf and I were talking about a dessert to go along with our Moroccan Seafood B'stilla v.2015, he declared, "something with rosewater." Hmmm...that's sort of a polarizing ingredient, Wom.

Then I read about a Moroccan cake that included rosewater, orange blossom water, and vanilla. I figured that there were plenty of flavors there to please everyone.

D did a great job on the cake. We modified it to fit our pantry. No surprise there. The Elf added a layer of nuts with caramel and I finished it off with unsweetened whipped cream and oven-dried oranges.

  • 2 C flour
  • 2 t baking powder
  • zest from 1 organic orange
  • 1½ C organic granulated sugar
  • 4 large eggs
  • ½ C butter, melted
  • ½ C freshly squeezed orange juice
  • 1 t pure vanilla extract
  • 2 t orange blossom water
  • 2 t rose water
  • 6 strands saffron
  • 1/3 C chopped raw hazelnuts
  • 1/3 C chopped raw almonds
  • 1/3 C chopped raw pecans
  • 1 C organic granulated sugar
  • 6 T butter, cubed
  • 1/2 C organic heavy whipping cream
  • 1 t sea salt
+ organic heavy whipping cream for finishing

Preheat the oven to 350 degrees F. Grease and flour two 8" round cake pans. In a medium mixing bowl, blend the flour and baking powder together. Set aside. In a large mixing bowl, whisk all oft he other ingredients together. Add dry ingredients all at once. Beat until smooth. Pour the batter into the prepared pans and bake for approximately 35 minutes - or until a toothpick comes out with just a few crumbs.  Allow the cake to cool for 10 minutes before inverting onto a wire rack. Cool completely.

Heat granulated sugar in a medium saucepan over low to medium heat. Stir constantly with wooden spoon until the sugar forms clumps and, then, melts into a thick caramel. Take care not to burn the sugar. Once sugar has melted, add the butter. Be careful because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, approximately 2 to 3 minutes. Then slowly drizzle in the cream while stirring. The mixture will bubble and splatter when added, so take care. Let the mixture to boil for 1 minute. It will foam and rise. Remove from heat and stir in 1 teaspoon of salt and all the nuts. Let cool before using.

Slice the cakes so that their  edges sit mostly flat against each other. Beat the whipped cream till nice peaks form. Lay on cake on a serving platter. Spread half of the caramel over the layer. Spoon whipped cream on top of the caramel. Lay the second layer on top of the whipped cream and repeat - caramel, then whipped cream. Garnish with orange slices if you like. Serve immediately.

The verdict: Jake said it was too much rosewater. But everyone else liked the exotic mix of the blossom essences. I liked D's addition of the caramel. It added an interesting texture - and crunch - to the cake. I would make this again, maybe, reducing the rosewater by a smidge.


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur