I’ve been cooking a lot lately from Mimi Thorisson’s newest cookbook, French Country Cooking–and for good reason. The rustic French recipes (and gorgeous photos of her country home) are hard to resist! When I think what sort of cookbook to pull from the shelf when I’m craving a simple yet elegant dinner idea, lately it has been this book. This specific dessert was the first of many that I can’t wait to make, but this one quickly moved to the top of my ‘to-bake’ list.
A simple butter cake made moist by the addition of tangy creme fraiche (I used a Madagascar vanilla-scented variety) that is flavored with one of Mimi’s favorite flavorings (and one of mine): orange flower water. Used a lot in Persian cooking, this fragrant water adds a subtle citrusy-yet floral aroma to whatever it is added into. Not only does the cake have the flower water in the batter, but the buttercream icing does as well. I decided to garnish this lovely cake with dried rose petals, just to add even more of that floral-scent to the overall cake.
(To view this recipe, click on the blue title of the blog post above*)
‘Orange Blossom Cake’
Tagged: butter cake, buttercream, cake, citrus, creme fraiche, dessert, dried rose petals, France, French country cooking, Mimi Thorisson, orange blossom, orange blossom buttercream, orange flower water, rose petals