Orange Flower Water Cake

Ingredients

• 1 1/2 cups All-purpose flour, plus some for flouring the pan
• 2 teaspoons baking powder
• 3/8 teaspoon salt
• 2 large eggs
• 1 tablespoon finely grated orange zest
• 1 cup packed light brown or granulated sugar
• 1/2 cup buttermilk
• 1 teaspoon orange flower water or vanilla extract
• 1/2 cup unsalted butter, melted
• Butter for greasing the pan
• confectioners sugar for dusting

Citrus Glaze:

• Scant 1/4 cup orange juice
• 1 cup plus 2 tablespoons confectioners sugar

Instructions

1. Preheat the oven to 176 c

2. Butter and flour a 9-inch cake pan.

3. Sift together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/8 teaspoon salt. Beat 2 large eggs with 1 tablespoon finely grated orange zest and 1 cup packed light brown or granulated sugar until light and frothy.

4. Whisk in the flour mixture until almost incorporated, then whisk in 1/2 cup buttermilk mixed with 1 teaspoon orange flower water or vanilla extract and 1/2 cup unsalted butter, melted.

5. Pour into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minutes.

6. Cool the cake on a rack 5 minutes, then invert to cool completely. Transfer to a platter and sift confectioners sugar over the top.

Or, to glaze and soak the cake, cool the cake in the pan 5 minutes while you make the citrus glaze.

Citrus Glaze

1. Combine a scant 1/4 cup orange juice and 1 cup plus 2 tablespoons confectioners sugar in a saucepan.

2. Stir over low heat until the sugar is dissolved. Invert the cake onto a cooling rack; with a toothpick, poke holes into the top of the cake.

3. Spoon the glaze over the cake, letting it soak in before adding more.