Moroccan Orange Blossom Cake with Almond Buttercream
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Cake Batter
- 1
Preheat Oven and Prepare Pan
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Cream Butter and Sugar
In a bowl, cream together butter and granulated sugar until light and fluffy.
- 3
Add Wet Ingredients
Add eggs one at a time, beating well after each addition. Stir in yogurt, orange juice, and orange blossom water.
- 4
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.
Tip: Do not over-mix the cake batter to prevent it from becoming dense.
Preparing the Almond Buttercream
- 1
Beat the Butter
In a clean bowl, beat softened butter until creamy.
- 2
Add Powdered Sugar
Gradually add powdered sugar, one cup at a time, blending on low speed.
- 3
Finish the Buttercream
Pour in almond milk and almond extract, then increase speed to high and beat until fluffy and smooth.
How to Make Moroccan Orange Blossom Cake with Almond Buttercream
Total time: 2 h · Yields 8 servings
- 1
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.
- 2
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.
- 3
Frosting the Cake
Once the cake is cooled, spread the almond buttercream generously over the top and sides.
Chef's Tips
Further reading
Frequently asked questions
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.
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