Orange spiked Madeira cake. With rose petals. And crushed pistachios. And orange blossom water syrup using Steenbergs’ signature orange blossom water. Yes. So good…
Ingredients:
- 180g of unsalted butter
- 200g of coconut sugar
- 4 eggs
- 175g self-raising flour (can be gf too)
- 100g of ground almonds
- The zest and juice of ½ a seedless orange
- A few drops of organic orange extract
- 2 large oranges
For the orange blossom water syrup:
- 4 tbsp of runny honey
- The juice of a large orange
- 2 tbsp of orange blossom water
Method:
- Start off by making your orange blossom syrup.
Tip all of your ingredients for the syrup into a saucepan, along with 150ml water. Bring the pan to a simmer, then gently reduce down for 10 minutes and then leave to cool. -
Heat your oven to 180C or gas mark 4. Whisk the butter and coconut sugar together until light and fluffy, then gradually mix in the eggs, one at a time. Add the orange zest, juice and orange extract, then beat in your chosen flour and ground almonds. The batter needs to have a thick consistency that drops off a wooden spoon – add a splash of milk to loosen if necessary.
- Grease and line a round, 23cm cake tin, and then spoon over the cake mix, level with the back of a spoon and bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
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Whilst the cake is still warm, drizzle the syrup over the cake and decorate as you wish!
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Hi there!
Welcome to my page, dedicated to sharing healthy and tasty food for all. Enjoy!
Niki x
