Can I use another type of milk for the buttercream?

Yes, you can substitute almond milk with cow's milk or any non-dairy alternative.

How should I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Is orange blossom water necessary?

Orange blossom water is recommended for authenticity, but you can substitute with 1 tbsp of extra orange juice for a mild citrus flavor.

Can I prepare the buttercream in advance?

Yes, the buttercream can be made up to 2 days ahead and stored in the refrigerator. Re-whip before using.

Are there gluten-free substitutions available?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour.

Moroccan Orange Blossom Cake with Almond Buttercream

Name: Moroccan Orange Blossom Cake with Almond Buttercream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup plain yogurt; 3 large eggs, room temperature; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup orange juice; 2 tablespoons orange blossom water; 1 cup unsalted butter, softened; 2 1/2 cups powdered sugar; 2 tablespoons almond milk; 1/2 teaspoon almond extract; 1/4 cup slivered almonds, toasted; Zest of one orange

A fragrant and moist cake enhanced with delicate orange blossom and nutty almond flavors.

This Moroccan-inspired cake blends citrusy orange blossom water with a creamy almond buttercream, creating a flavorful dessert that transports you to the fragrant streets of Marrakesh.

1 h 30 min
8
Intermediate

Ingredients

For the Cake

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1/2 cup plain yogurt

3 large eggs, room temperature

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup orange juice

2 tablespoons orange blossom water

For the Almond Buttercream

1 cup unsalted butter, softened

2 1/2 cups powdered sugar

2 tablespoons almond milk

1/2 teaspoon almond extract

For the Garnish

1/4 cup slivered almonds, toasted

Zest of one orange

Preparation

Preparing the Cake Batter

Preheat Oven and Prepare Pan

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.

Cream Butter and Sugar

In a bowl, cream together butter and granulated sugar until light and fluffy.

Add Wet Ingredients

Add eggs one at a time, beating well after each addition. Stir in yogurt, orange juice, and orange blossom water.

Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

Do not over-mix the cake batter to prevent it from becoming dense.

Preparing the Almond Buttercream

Beat the Butter

In a clean bowl, beat softened butter until creamy.

Add Powdered Sugar

Gradually add powdered sugar, one cup at a time, blending on low speed.

Finish the Buttercream

Pour in almond milk and almond extract, then increase speed to high and beat until fluffy and smooth.

Cooking Process

Baking the Cake

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cooling the Cake

Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Frosting the Cake

Once the cake is cooled, spread the almond buttercream generously over the top and sides.

Allow the cake to completely cool before frosting to avoid melting the buttercream.

Plating & Serving