‘Orange Blossom Cake’

Recipe Courtesy of Mimi Thorisson’s French Country Cooking cookbook

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’

  • Prep time:
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  • Yield: 8-10
  • Difficulty: medium
  • Recipe type: Cake

Ingredients:

  • https://books.google.com/books?id=21B-CwAAQBAJ&pg=PT456&lpg=PT456&dq=mimi+thorisson+orange+blossom+cake&source=bl&ots=eNqAT2eaiC&sig=mkN05ESxFuJeyq5v_AtxRyK0b2w&hl=en&sa=X&ved=0ahUKEwiJle2Tp9jRAhXJ6oMKHRuGCVgQ6AEIVTAJ#v=onepage&q=mimi%20thorisson%20orange%20blossom%20cake&f=false

Directions:

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