Orange Blossom Flower Water Cake

What is orange blossom flower water? Such a long name! Well let me introduce you (if you don’t know it already) to one of the most refreshing floral water.

I will share with you my relationship with that water! Yes, a long one. My parents being from Algeria, didn’t forget to bring the food, spices and amazing culinary heritage with them when they migrated to France. Orange blossom flower water is one of them. My mother used to always add some of it in the Algerian sweets she used to make and as per her (and I agree!), it is a very refreshing and calming drink when you add it to your water or tea.

Have you ever tried it or maybe you came across it on the supermarkets’ shelves? Here in the U.A.E., it can be found near the rose water, bottled lemon juice, section.

You will discover through this easy recipe, how you can flavor a very simple cake batter, with an amazing flower water.

You can make this cake in loaf pan cake and cover it with the icing, but I wanted to be in the Ramadan theme and shape the cake in another way. In French, we call this type of cake “gâteau de voyage” or “travel cake”, because it is easy to carry around and can be kept for a longer time than some other cakes or pastries.

What are the ingredients?

Easy ones, that all of you would surely have in your pantry! Eggs, flour, baking powder, brown sugar, butter and of course orange blossom flower water. It is sad if you don’t have the last ingredient! However you can replace it by rose water if you have but the taste will be a bit different, so next time you go food shopping, add it to your list!

I covered the cake with good quality white chocolate and some grape seed oil. What I mean about good quality white chocolate; we want it to melt smoothly and cover this cake nicely and graciously! Therefore, it should have a high cocoa butter percentage, such as 33% and up. That is why I would recommend to avoid using white chocolate chips here because they would melt poorly as they are meant to hold in shapes (use in cookies for instance). To be honest, with the current situation, I had to use a 26 percent cocoa percentage as that’s all that was available at the supermarket! It worked fine for me!

I sprayed some edible pinkish glitter on top, usually I add some rose petals but again, during those challenging times, not all the items are available!

How does it taste?

It is very moist, not too sweet (you can even reduce the sugar quantity if you like) and the subtle note of the orange blossom is there in every bite! You can also omit the chocolate icing and eat it as it is, and trust me it is still delicious!

How do you make the cake?

You bake it 30 minutes and you let the icing set for another 30 minutes and it’s ready!

First, you have to cream the brown sugar with soft unsalted butter (yes French people we do put butter everywhere!). The texture should be silky and fluffy and the color should be paler.

Add in the eggs and keep beating. Here you will need to use a stand mixer with the paddle attachment because if you use a hand mixer with the whisk or manual one, it will take longer and the result will not be the one we want for that recipe. I love to use the Kmix from Kenwood that I have recently purchased and it does wonders!

Fold in self rising flour (if you do not have any, you can use all purpose flour—see the ingredients further down for the exact quantities—with some baking flour).

Pour some orange blossom flower water and keep mixing until combined. At this stage, your nose will fall in love with the amazing scent that comes out for your batter! Do not be tempted to eat it yet! Cook it first! 

Your batter is ready to be placed in a rectangle cake pan or like I did , you can place same in individual molds, the choice is yours. In that case, I recommend you to place the batter in a piping bag because it will be easier to handle. Also do not fill the mold fully as there is baking powder in the recipe so 3/4 of the mold is more than enough because it will rise in the oven.

For the icing (which again you can omit), you need first to let the cake completely cool down before covering; first in the mold for about 5 minutes and then on a grid.

Place the chocolate and oil in a double boiler (“bain marie” in French). I recommend you to use this method (I do not have a microwave do you believe that!) because it will help to apply gentle heat on the stove top. Here, you will use white chocolate which is hard to melt sometimes so it will give you a smooth and runny result. If you do not have grape seed oil, any other neutral oil would do.

At this stage, you can add some food coloring or leave it the way it is and cover the cooled cake. Let it harden 30 minutes in the freezer for the icing to set on the cake.


The cake is ready and can be stored in an airtight container for up to a week (if you do not devour it by then!). Let is cool down first and let the icing set before storage.

 Let’s now head to the measurements and the full ingredients list.

Happy baking!

If you liked the recipe and made the cake, do not forget to tag me on Instagram @feirouzbakes so I can share your pictures!


Orange Blossom Flower Water Cake


Preparation: 15min        Baking Time: 30min        Icing to set: 30min


For the cake

  • 100g soft unsalted butter (room temperature)
  • 100g brown sugar
  • 100g self raising flour or 100g flour with 2g baking powder
  • 2 medium eggs
  • 2 table spoons orange blossom flower water

For the white chocolate coating

  • 220g good quality white chocolate 
  • 1 table spoon grape seed oil 
  • food coloring (if using any)


Preheat oven 170ºC

  1. In a bowl of stand mixer using the paddle attachment, whip the butter and sugar to obtain a creamy mixture.

  2. Add the eggs and whisk briskly.

  3. Add the sifted flour and yeast and mix gently.

  4. Finally, add the orange blossom water and mix.

  5. Pour the batter in a greased mold. Bake in the preheated oven for 30 minutes.The duration can vary according to the ovens. Insert a toothpick in the cake and it should come out clean.
  6. Let the cake cool in the mold for 5 minutes and unfold on baking rack.

In the meantime, make the chocolate coating

  1. Place the chocolate and oil in a double boiler and melt until smooth. Add the food coloring if using any and coat the cake.
  2. Place it on a plate and let the coating set in the freezer for 30 minutes.

Now, grab a fork and indulge yourself!

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