Authentic Orange Blossoms 20 g ingredient photograph, not finished cake photography.

Cake ingredients

• 150 g fine semolina
• 100 g ground almonds
• 1½ teaspoons baking powder
• 100 g caster sugar
• 2 eggs
• 120 g yoghurt
• 80 g melted butter
• Finely grated orange zest

Orange Blossom soak

• 2 tablespoons dried Orange Blossoms
• 180 ml freshly boiled water
• 60 g honey
• 1 tablespoon orange juice

How to prepare

1. Preheat oven to 175°C. Line a baking tin with parchment.
2. Mix semolina, ground almonds, baking powder and caster sugar in a large bowl.
3. Fold in eggs, yoghurt, melted butter and orange zest until combined.
4. Transfer to the lined tin and bake at 175°C for approximately 30–35 minutes, until cooked through (check the centre for unset batter).
5. Meanwhile, steep the dried Orange Blossoms in 180 ml boiled water for 10 minutes and strain.
6. Stir the honey and orange juice into the warm strained infusion.
7. Spoon the aromatic soak over the warm cake, allowing it to absorb before slicing.

Kitchen notes

Contains tree nuts (almonds), eggs, dairy and wheat/gluten if using wheat semolina. Contains honey, which is unsuitable for infants under 12 months. Use food-grade dried Orange Blossoms (Citrus aurantium as identified on the ingredient product), never pesticide-treated ornamental flowers. The preserved source has no specified baking-tin size, yield or validated storage duration; check for thorough baking and handle the moist cake hygienically. No medical claims are made.