You are just going to adore these delicious little Orange Blossom Cakes that I am bringing you today. I adapted it from a recipe I found in a small baking book from the Australian Woman's Weekly, simply entitled, "Baking." Its a small book that I picked up in a garden shop once upon a time.
I love the recipes from Women's Weekly. They always turn out for me. Its only been very occasionally I have not been able to figure out an ingredient they are talking about. For instance they call sweet potatoes kumara. They also have different types of fish than we have available to us, but for the most part the recipes are quite adaptable.
This recipe caught my eye because of its use of Orange Flower Water. I love orange flower water . . . it sounds much more exotic than what it actually is . . . 
Orange blossom water is a culinary flavouring which is distilled from the fragrant blossoms of the orange tree. It has a distinctive citrusy floral aroma and adds an unmistakable orange flavor to recipes. It adds a floral hint to both sweet and savoury dishes. You can add a few drops to fresh fruit salad, dried fruit compotes or sprinkle it over fresh berries. Its also great stirred into cream or yogurt and used to accompany fruit desserts.
It's not necessarily limited to sweet things however. It is also very nice added to marinades for fish or white meats, infusing them with a light floral flavor. Its a very popular ingredient which is used in African and Middle Eastern Cuisine. You can make a classic Morrocan salad of grated carrots, with toasted pine nuts, and orange segments. Moisten with olive oil, lemon juice and liberally sprinkle with orange blossom water for a real treat!
Don't worry however if you can't find Orange Blossom Water. You can still bake these cakes by making a few substitutions, so all is not lost. When you are baking with it you can use very finely grated orange zest or 2-3 of drops of orange oil as an alternative. The water is quite delicate so the zest of 1/2 to 1 full orange should be enough for most recipes.
I have never been in an orange grove and smelled real orange blossoms, but every time I open my bottle of orange flower water and inhale its fragrance . . . I am transported to an exotic place. Well, in my head anyways!
Its a little bit of heaven in a bottle. That's what it is. These little cakes smell like a little bit of heaven when they are baking. The WI used a baby bundt cake muffin tin to bake theirs, but I don't have one of those. (Something to put on my wish list I guess!)
They suggested alternately you could use a Texas Muffin Tin, which I did have and so that is what I did, with perfect results. Not quite as pretty as in bundt tins I am sure, but pretty special all the same!
These are beautiful little cakes . . . dense and moist . . . filled with ground almonds and just a hint of orange . . . 
In the original recipe, they heated the ingredients for the icing in a bowl over simmering water. I didn't bother with that. I might have done if I had bundt shaped ones as it would have drizzled over them quite beautifully, but for these cakes, just spreading and swirling it on the top was just fine!
Altogether they were quite pretty irregardless and really, really delicious! I enjoyed one on the day with a nice cup of herbal tea. Oh boy was it ever tasty! I highly recommend!
*Orange Blossom Cakes*Makes 6Printable Recipe Dense buttery little cakes, flavoured delicately with orange flower water, which is a concentrated flavouring made from orange blossoms. Delicious!
100g butter, softened (7 TBS)1 tsp orange blossom water110g caster sugar (1/2 cup + 1 1/2 TBS)2 large free range eggs150g self raising flour (1 cup + 1 1/2 TBS)30g ground almonds/almond flour (1/3 cup plus 1 tsp)125ml milk (1/2 cup)
For the icing:160g icing sugar (1 1/4 cup)2 tsp softened butter1 tsp orange blossom water1 TBS hot water (more or less)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a six cup mini bundt cakes tin or texas muffin tin really well. Set aside.
Cream the butter, sugar and orange blossom water together in a bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, almond meal and milk to combine well. Divide the mixture between the pan holes. Bake for 25 minutes. Allow to cool in the pan for about 5 minutes before removing to a wire rack to cool, right side up.
To make the icing, beat all the ingredients together, adding only enough hot water until you have a smooth thick spoonable icing. Spoon this over the top of the cakes. Allow to set.
Store any leftovers in an airtight container for up to two days. These are really good. I hope you will try them! Happy weekend and Bon Appetit!
