Orange Blossom Cake Recipe: This Aromatic Cake Recipe Will Make You Rethink Your Spice Rack by Java Hemmat

Have you tried baking with herbs and spices? At Hummus Chick, we were deliciously inspired by Local Milk's Herbes de Provence and Rose Olive Oil Cake and decided to try it for ourselves.

We incorporated our Provence herb blend into this amazing aromatic cake recipe, swapped rose water for orange blossom and modified the recipe to be dairy free. It will impress your friends and family!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Makes 1 cake

Ingredients

Cake

• 3 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons flaky sea salt
• 3 teaspoons Provence herb blend or herbes de provence
• 2 cups sugar
• 1/2 cup fresh grapefruit juice (orange juice works, too)
• 1 1/2 teaspoons orange blossom concentrate (or rose water)
• 1 cup olive oil
• 1 cup buttermilk (to make dairy-free buttermilk, add 1 teaspoon of white vinegar to 1 cup almond milk and let it sit for 10 minutes before incorporating)
• 3 eggs

Glaze

• 1 cup powdered sugar, or more, if needed
• 2 tablespoons grapefruit juice
• 1/8 - 1/4 teaspoon orange blossom (or rose water), to taste

Here's how to make it:

1. Heat oven to 350 degrees F. Thoroughly grease cake pan, especially if using a bundt pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, Provence herb blend and sugar.
3. In a separate bowl, whisk together the grapefruit juice, olive oil, buttermilk, orange blossom and eggs.
4. Pour the wet ingredients into the dry and gently stir with a spoon to just combine, making sure to scrape the bottom. Do not over mix.
5. Pour the batter about 2/3 way up the sides of your cake pan(s) (will make about three small bundt cakes or two to three 8-inch layers depending on how thick you make them). 
6. Bake for 30 minutes to an hour, depending on size of cakes. Cake should be a deep golden brown and a cake tester should come out clean when inserted. A few crumbs are fine; it just shouldn't be wet or goopy.
7. Allow cakes to cool in their tins about 10 minutes. Turn them out onto a cooking rack to cool completely before icing.
8. To make the glaze, whisk the juice and orange blossom into the powdered sugar. Add sugar if you need to thicken it to get it to a pourable, but quite thick, consistency. Alternately, you can thin it with additional juice or cream as needed. Spoon the glaze over your cake.
   
   
    

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