Know Your Ingredients: Orange Flower Water

YumSugar — Thu, 10 Sep 2009 15:00:52 -0700

Now that Party's cleared up the mystery around one foreign spirit, Pimm's, I'm going to attempt to demystify another mixer - orange flower water.

A delicate flavoring used in desserts, drinks, and other dishes, orange flower water is a natural extract made from distilling orange blossoms from bitter orange or Seville orange trees. Sometimes known as orange blossom water, it has a delicate yet powerful, jasmine-like scent. The flavoring can be categorized into two different genres - French flower water and Middle Eastern flower water. The French version (like the venerated Provençal brand A. Monteux pictured here) is perfumed and floral, while the Middle Eastern kind is brighter with citrusy notes.

Orange blossom water can be used to enhance the flavor of cocktailsm such as the Ramos Gin Fizz and is an ingredient in true orgeat. It's also a key component in some madeleines, cakes, and cookies. Drops may be used to flavor hot water, a common practice in the Middle East, or other desserts like fruit salad and ice cream. How do you make the most of orange flower water?

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52 Weeks of Baking: Orange Blossom Pound Cake

YumSugar — Thu, 12 Jul 2007 13:29:39 -0700

As I was leaving work yesterday, it dawned on me that I had not baked anything this week. Panicking, I said to PartySugar, "Gah, I don't have a lot of time, what should I make?" Surprisingly, she handed me a printout for a Sour Cream Pound Cake and said, "Bake this, I printed out two copies on accident." I checked out the recipe, decided that it sounded simple and tasty and thought, sure why not?! The only ingredient that wasn't in my pantry was sour cream, so I popped by the cornerstore and a little while later I was noshing on pound cake cupcakes (the easy to whip up - no mixer necessary - recipe has enough batter for a full loaf and a few cupcakes extra). To make this lovely cake tonight (honest, it's simple, just give yourself a little time - it needs to stay in the oven for over an hour), read more

Orange Blossom Sour Cream Pound Cake
Adapted from Sour Cream Pound Cake at The Wandering Eater

This recipe whips up a lot of extra batter. I had enough for the loaf as well as 10 cupcakes. Also, the orange blossom flavor was very subtle and only noticeable in the crust - an additional bit of orange extract or fresh orange peel would have been good. An orange blossom flavored whip cream as accompaniment would have been nice too.

2 sticks of butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon salt
6 large eggs
powdered sugar (optional)
ground ginger (optional)
ground cinnamon (optional)
2 tsp orange blossom water (Note: ingredient picture shows vanilla and a lemon, but I changed my mind and switched to orange blossom water. It's a little difficult to find, but check the ethnic aisle or specialty stores.)

Preheat oven to 325F.
Grease and flour a 8x4 inch loaf pan.
Sift the baking soda, baking powder, salt, and flours together. Set aside.
In a large mixing bowl (or mixer), cream the butter and sugar together.My butter was frozen, so I grated it first in order for it to cream quickly.
Add the sour cream and mix until incorporated.
Next add 1 egg, mix thoroughly, then add a portion of the flour mixture, mix until blended. Continue to alternate between eggs and flour, mixing thoroughly each time.
Add orange blossom water (or 2 tsp of of other flavoring).
Pour the mixture into prepared pan. Smooth with spatula.
Bake for 1 hour 15 minutes or until the toothpick comes clean when inserted. The crust will be golden brown and the middle should be firm (shake the pan, if it wiggles, it's not ready).
Remove from oven, cool in pan for 15 minutes, invert on to plate. Dust with sifted powdered sugar.

Note: There is a lot of leftover batter. Either make another smaller loaf (if you have the proper pan) or make pound cupcakes. Cupcakes will take about 15-20 minutes at 325F. Only fill them half way, else grease/flour the top of the pans, there will be "stickage" if you don't!)

Note2: For the cupcakes, I added a few "pinches" of cinnamon and ground ginger to the leftover batter. The pound cake was nice without it, but it added a little more depth to the mini guys.

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