Orange Blossom Cake with Glacé Icing

Recipe by
Simon Johnson




  • Orange Blossom Cake

  • 100 g Le Conquerant unsalted butter, softened to room temperature, plus extra to grease moulds
  • 1 tsp Mymoune Orange Blossom Water
  • ½ cup La Perruche Cassonade
  • 2 Kangaroo Island Eggs, room temperature preferred
  • ½ cup Schulz Organic full cream milk, room temperature preferred
  • 1 cup self raising flour
  • ½ cup semolina
  • Glacé Icing

  • 1 cup icing sugar
  • 2 tbsp Schulz Organic full cream milk
  • 1 tsp Mymoune Orange Blossom Water
  • 3 tbsp crushed pistachio nuts, to garnish


    Orange Blossom Cake

  1. Preheat oven to 180C.
  2. Grease 12 x muffin tins with melted butter, set aside.
  3. Cream softened butter, sugar and orange blossom water in a large mixing bowl, until mixture is light & fluffy.
  4. Gently whisk together eggs and milk in a small mixing bowl until combined.
  5. Gradually add egg/milk mixture to the butter & sugar, stirring gently as you go, (mixture) might curdle if the eggs and milk are too cold.
  6. Add the semolina & flour into the batter and stir until combined.
  7. Fill each muffin tin until batter is evenly distributed across all.
  8. Bake for 25 mins in the oven until cakes are golden brown and cooked through.
  9. Allow cakes to cool before icing and decorating.
  10. Glacé Icing

  11. Add icing sugar to a small bowl and gently drizzle in milk & orange blossom water.
  12. Stir with a spoon until icing is lump free and smooth, or until it reaches a desirable pouring consistency.
  13. Gently spoon icing over the cooled cakes and garnish with pistachio nuts to decorate, before serving.

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