Authentic Orange Blossoms 20 g ingredient photograph, not a photo of the finished cake.

Ingredients

• 2 tablespoons dried Orange Blossoms
• 150 ml boiled water, to make the infusion
• 180 g flour
• 1½ teaspoons baking powder
• 100 g caster sugar
• 2 eggs
• 100 g melted butter
• 60 ml cooled, strained Orange Blossom infusion (from the prepared 150 ml)
• Finely grated zest of 1 orange
• ½ teaspoon vanilla extract
• 40 g chopped pistachios
• 1 tablespoon honey, to drizzle

How to prepare

1. Steep dried Orange Blossoms in 150 ml freshly boiled water for 10 minutes; strain and cool. Measure out 60 ml of the cooled infusion for the cake.
2. Preheat the oven to 175°C and line a small baking tin with baking parchment.
3. Combine flour and baking powder in one bowl.
4. Whisk the caster sugar, eggs, melted butter, 60 ml cooled Orange Blossom infusion, orange zest and vanilla.
5. Fold in the flour mixture and half of the chopped pistachios until combined.
6. Pour into the lined tin and scatter with the remaining pistachios.
7. Bake for approximately 30–35 minutes, until the cake is baked through (a skewer inserted in the centre should come out without wet batter).
8. Drizzle the finished cake with 1 tablespoon honey.

Kitchen notes

Contains wheat/gluten, egg, milk/dairy, pistachio tree nuts and honey. Honey is unsuitable for infants younger than 12 months. Use properly identified food-grade dried Orange Blossoms (Citrus aurantium as labelled), not pesticide-treated ornamental flowers. The original archive does not specify cake-tin dimensions, number of servings or validated storage period; results depend on pan size and oven, and cake must be cooked through. No health claims.