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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa