In this episode, I talk about my favourite cookbook before getting into the orange blossom trials. I made two pretty bad bakes before arriving at this one! Orange blossom and cinnamon is a common combination in Moroccan cooking and really works. The lemon curd icing gives some citrus sharpness to compliment the warmth and fragrance of the cinnamon and orange blossom water.
Cake ingredients: 2 room temperature UK large eggs (c. 120g), 150g plain / AP flour, 150g caster (superfine, but granulated should be ok) sugar, 150g room temperature salted butter, 50g Greek or natural yogurt, 1 tsp orange blossom water (I think they vary a lot – I used Steenbergs), 1 scant tsp ground cinnamon, 1 scant tsp baking powder.
Icing ingredients: 75g icing / powdered sugar, 75g salted butter, 75g good lemon curd (I used Morrison’s The Best Sicilian and highly recommend it), 1/2 tsp orange blossom water (again, I used Steenbergs)
Cake method: Line a muffin tin with 12 cupcake cases. Preheat oven to 180C / 160 fan/ 350F. Cream the butter and sugar together until light and fluffy. Add the egg gradually – in at least two stages – combining really well each time. Add the flour, blossom water, cinnamon, baking powder and yogurt and whisk to combine but don’t overdo it. Bake for about 20 minutes or so until the cakes spring back when touched. Leave to cool completely before icing.
Icing method: Beat the butter on its own until lighter and fluffier with an electric hand whisk. Add the icing sugar and combine with a spoon first to stop the icing sugar coating your kitchen. Then beat this with the butter until fluffy. Add the lemon curd and beat in briefly to combine. Chill until needed. Use a small spatula to gently cap each cake with icing.