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Almond and Orange Blossom Cake

by . Featured in HOW TO EAT

Introduction

I have been making this delicate, fragrant cake for over two decades now, and it never disappoints. It’s not showy – the only adornment is a light dusting of icing sugar – but it doesn’t need to shout: the proof of et cetera, et cetera; this is a cake that underpromises but overdelivers.

I love this mostly as a cake for pudding (though there is nothing wrong at all with a slice with a cup of tea) when I also serve it with raspberries, or whatever fruit is on hand, depending on the season.

Don’t panic about the fact that no raising agent is used: the cake doesn’t need it. Though I have made a small recent adjustment to the recipe: you will note that I have given an option of replacing the regular flour with rice flour. I did this in order to make the cake gluten-free for a friend of mine, and I have (even though I am on excellent terms with gluten myself) rather got into the habit of baking it this way. So I happily give you the choice.

I have been making this delicate, fragrant cake for over two decades now, and it never disappoints. It’s not showy – the only adornment is a light dusting of icing sugar – but it doesn’t need to shout: the proof of et cetera, et cetera; this is a cake that underpromises but overdelivers.

I love this mostly as a cake for pudding (though there is nothing wrong at all with a slice with a cup of tea) when I also serve it with raspberries, or whatever fruit is on hand, depending on the season.

Don’t panic about the fact that no raising agent is used: the cake doesn’t need it. Though I have made a small recent adjustment to the recipe: you will note that I have given an option of replacing the regular flour with rice flour. I did this in order to make the cake gluten-free for a friend of mine, and I have (even though I am on excellent terms with gluten myself) rather got into the habit of baking it this way. So I happily give you the choice.

Image of Nigella's Almond and Orange Blossom Cake
Photo by Lis Parsons

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What 1 Other has said

  • This is a delicious cake. It was my first experience using orange-blossom water, and I was very pleased with the results! My relatives also enjoyed it. It turned out beautifully -- the flavors are marvelous. Simple, yet wonderfully complex. I'll bake this again.

    Posted by egschneider on 11th March 2019
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