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Orange Cake with Citrus Blossom Syrup: SPRING IS IN THE AIR



for the syrup:

  • 2 cups of flowers

  • 400 g white caster sugar

  • 400 ml water

for the cake:

  • 120 g unsalted butter

  • 200 g white caster sugar

  • 3 eggs

  • zest from 2 oranges

  • 200 g soft flour

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 50 ml orange juice

  • 50 ml milk (full fat)

  • 2 tbsp citrus blossom syrup



how to prepare the flowers:

For the syrup, we need ONLY the white petals. Remove all the green parts and throw them away. Put all the white petals in a colander, and rinse with a lot of fresh water. Put them in a container, cover them with water and leave them for a while to soak. Rinse again in a colander with fresh water.

for the syrup:

Put the sugar and syrup in a pot and cook until the sugar is dissolved. Remove the pot from the stove, add the petals in the pot and cover with the lid. Leave the pot on the side for 3 hours, for the flowers to infuse. Strain and throw away the flowers. Pour the syrup in a sterilized jar.

for the cake:

  1. Beat the butter and sugar together in the mixer until they are fluffy.

  2. Add the eggs and zest keep beating until they are incorporated.

  3. In a bowl, mix together all the dry ingredients: flour, baking powder, baking soda and salt.

  4. In a second bowl, mix all the wet ingredients: syrup, milk and juice.

  5. Add the dry and wet ingredients in the mixer interchangeably and keep mixing until you get a smooth batter.

  6. Pour the batter in your cake moulds (which you have buttered) and bake at 180 degrees in a preheated oven.

  7. Test the cakes with a toothpick: if it comes out dry, they are ready.

  8. Remove the cakes from the oven and immediately poke some holes all around their bottoms with a toothpick. Pour a little bit of syrup on top so that the cakes absorb it.

  9. When the cakes are completely cool, turn the mould upside down and remove the cakes. Brush the cakes with some extra syrup all around.

If you can’t find citrus blossoms, you can make this recipe with store bought orange blossom water. The only difference is that to make the syrup, instead of flowers, you are going to need 2-3 tbsp orange blossom water, which you will add to the syrup once it’s cooled down.


WORDS + PHOTOS: Calliope Anagnosti | Madame Gateux

Calliopi Anagnosti is a graduate of the famous Le Cordon Bleu. She combined her love of French and American pastries, and all things vintage, to create the 1950's era persona of Madame Gateux, the perfect hostess who will serve you home made cookies with afternoon tea in her lovely home in Athens.


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