I often bake with Rosewater but had an unopened bottle of Pariya Orange Blossom Water in my Pantry. You know my manic Citrus Cake addiction well by now, so you won’t be surprised to see this moist yoghurt and orange cake topped with heavenly scented orange blossom icing. Recipe adapted from an old Gourmet Traveller one. Ohhh..check out their Italian issue if you haven’t already. Che bello. Think I’ll subscribe just to get into the draw for that $24,000 Italian holiday. I cook Italian for days on end after this Issue is released every year.
Ingredients - 2 cups plain flour ❤ 2 teaspoons baking powder ❤ 300 grams vanilla yoghurt ❤ ¼ cup buttermilk ❤ 160 grams unsalted butter, softened ❤ 1 cup white sugar ❤ ½ teaspoon finely grated orange rind ❤ 4 free range eggs ❤ 100 grams Pariya Vanilla Persian fairy floss to decorate (optional)
Makes 12 regular sized muffins
Orange Blossom Icing - 30 grams unsalted butter, softened ❤ 300 grams pure icing sugar, sifted ❤ 2 teaspoons Pariya Orange Blossom Water ❤ 1 tablespoon water
Method + Tips - Preheat oven to moderately slow 160°C (325°F). Fill your 12 hole muffin tin with muffin papers or lightly grease & flour the tin.
Sift flour and baking powder twice with a pinch of salt into a large bowl. Beat sugar and butter in a medium sized bowl until pale and creamy. Add 4 eggs to the butter mixture one egg at a time, mixing only until each egg is just combined. Add this to the flour mixture with buttermilk and yoghurt, just a little at a time in three separate goes, rather than all at once to prevent mixture from curdling. Fill muffin cases well (just under the top) as they don’t rise as much as muffins made from self-raising flour. Bake for approximately 25 minutes or until muffin centres are firm to touch.
Beat all the icing ingredients together for one minute or until smooth. Spread over cold muffins with a palette knife or pipe on with your icing bag. Top with a good sized swirl of Pariya Persian vanilla fairy floss or candied citrus if desired.
The whole Pariya range is gorgeous for baking. Click the link for your local stockist, great storing suggestions and more.