The joys of weekends for us is about the long lazy mornings when we enjoy each others company and talk about the days ahead. Each Sunday we try and make it a habit that we bake a lovely cake to make and enjoy together and when a French friend returned from Paris with a gift of orange blossom water we had to find a way for it to be used in our cakes.
These little orange blossom cakes have been our summer favourite and topped with pretty edible flowers who couldn't resist! They are delightful.......
- 250 grams self-raising flour
- 250 grams unsalted organic soft butter
- 175 grams caster sugar
- 4 large eggs
- 1 teaspoon vanilla essence
- 1/2 teaspoon baking powder
- 3 tablespoons orange blossom water
Preheat oven to 180 degree C.
In a bowl mix the soft butter and sugar until the mixture is creamy and pale.
Add the eggs one at a time and then the vanilla essence.
Add the flour gradually mixing well before adding more. Mix in the baking powder.
Carefully add the orange blossom water.
Pour the mixture into a greased mould or use a selection of different sized pretty cupcake holders.
Bake for 30 minutes until the top is golden.
Leave to cool on a wired rack and then sprinkle with icing sugar. Decorate with a selection of edible flowers from the garden. Serve with a warm cup of tea.
Enjoy your week and see you next time when we share a delicious peachy salad.