Orange Blossom Cakes

I've been trying to find excuses to use orange flower water ever since I first made a Moroccan juice with it almost four years ago. The smell is so refreshing and it tastes floral as opposed to citrussy. If floral is a taste... which in my world it most definitely is. 

I tend to make things just because I have leftover ingredients I don't want to go to waste. I.e. extra mascarpone: chocolate mousse... golden syrup: caramel dumplings...and for orange flower water: mini tea cakes. 

The recipe is extremely simple and tastes slightly of almonds which complement the flavor of the cake wonderfully. They're bite sized- so watch how many you eat! 

Ingredients

110g butter, softened

1 tablespoon orange flower water

110g caster sugar

2 eggs

150g self raising flour

30g ground almonds

125ml milk

-for the icing

40g icing sugar

1 tablespoon water

1 teaspoon orange flower water

Procedure

Preheat oven to 180C.

Grease a mini teacake mould.

Cream the butter and the sugar with the orange flower water. 

Add the eggs one at a time- don't panic if the mixture curdles.

Sift the flour and mix with the ground almonds in a small bowl. 

Add half the flour mixture to the cake batter and mix well.

Add half the milk and stir thoroughly.

Repeat the last two steps.

With a teaspoon, pour two teaspoons of batter into each mould. 

Bake for 25 minutes. Allow to cool in pan for 10 minutes before removing to cool completely. 

Mix the sifted icing sugar with the water and orange flower water and drizzle over the cakes.