This orange and honey blossom cake is soft, fragrant, and delicately sweet, with bright citrus notes balanced by the floral warmth of honey and orange blossom water. It’s a simple yet elegant cake that works beautifully for afternoon tea, celebrations, or a quiet moment with coffee.
Why You’ll Love This Recipe
This recipe is easy to make yet delivers a bakery-style result. The cake stays moist for days thanks to honey and fresh orange juice, while orange blossom water adds a subtle, aromatic lift. It uses simple ingredients, requires no special equipment, and tastes even better after resting overnight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
250 g plain flour
2 tsp baking powder
1/2 tsp fine salt
1 tsp ground cardamom (optional)
180 g runny honey
150 g caster sugar
3 large eggs, at room temperature
120 ml vegetable oil or mild olive oil
180 ml fresh orange juice
2 tbsp finely grated orange zest
2 tsp orange blossom water
1 tsp vanilla extract
For the honey syrup
80 ml fresh orange juice
3 tbsp honey
1 tsp orange blossom water
Directions
Preheat the oven to 170°C. Grease and line a 22 cm round cake tin with baking paper.
In a medium bowl, sift together the flour, baking powder, salt, and cardamom.
In a large bowl, whisk the honey, caster sugar, and eggs until pale and well combined. Gradually whisk in the oil until smooth.
Add the orange juice, orange zest, orange blossom water, and vanilla extract, mixing gently until incorporated.
Fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
Pour the batter into the prepared tin and level the surface. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, gently heat the orange juice and honey for the syrup in a small saucepan until combined. Remove from heat and stir in the orange blossom water.
Remove the cake from the oven and prick the surface all over with a skewer. Slowly pour the warm syrup over the hot cake. Allow it to absorb fully before cooling in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Add 80 g finely chopped pistachios or almonds to the batter for extra texture.
Replace cardamom with ground cinnamon or ginger for a warmer spice note.
Drizzle the cooled cake with a light orange glaze made from icing sugar and juice.
Bake the batter in a loaf tin and extend baking time to 50–55 minutes.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Allow chilled cake to come to room temperature before serving. A short 10-second warm in the microwave can enhance the aroma.
FAQs
Can I use bottled orange juice?
Fresh orange juice gives the best flavor, but bottled juice can be used if it contains no added sugar.
What type of honey is best?
A light, floral honey such as orange blossom or clover works best for balanced sweetness.
Is this cake dairy-free?
Yes, the recipe contains no dairy ingredients.
Can I omit the orange blossom water?
Yes, the cake will still be delicious. You can add extra orange zest if desired.
Can I freeze this cake?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.
Why is my cake very moist?
The combination of honey, oil, and syrup creates a naturally moist texture.
Can I reduce the sugar?
You may reduce the caster sugar by up to 30 g, but the crumb may be slightly less tender.
Can I make this cake gluten-free?
Use a good-quality gluten-free plain flour blend designed for baking.
Does the syrup make the cake soggy?
No, when poured over a hot cake, the syrup absorbs evenly and enhances moisture.
What should I serve with this cake?
It pairs well with plain yogurt, whipped cream, or fresh citrus fruit.
Conclusion
Orange and honey blossom cake is a beautifully balanced bake that combines freshness, sweetness, and gentle floral notes. Simple to prepare and impressive to serve, it’s a recipe worth keeping for any occasion where you want something comforting yet refined.
This orange and honey blossom cake is soft, moist, and fragrant, combining fresh orange juice and zest with floral honey and orange blossom water. It’s simple to make yet perfect for special occasions or everyday indulgence.
Author:Sophia
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:10 slices
Category:Dessert
Method:Baking
Cuisine:Middle Eastern-Inspired
Ingredients
250 g plain flour
2 tsp baking powder
1/2 tsp fine salt
1 tsp ground cardamom (optional)
180 g runny honey
150 g caster sugar
3 large eggs, at room temperature
120 ml vegetable oil or mild olive oil
180 ml fresh orange juice
2 tbsp finely grated orange zest
2 tsp orange blossom water
1 tsp vanilla extract
For the honey syrup:
80 ml fresh orange juice
3 tbsp honey
1 tsp orange blossom water
Instructions
Preheat oven to 170°C (340°F). Grease and line a 22 cm round cake tin with baking paper.
In a medium bowl, sift together flour, baking powder, salt, and cardamom.
In a large bowl, whisk together honey, caster sugar, and eggs until pale and well combined.
Gradually whisk in the oil until smooth.
Add orange juice, orange zest, orange blossom water, and vanilla extract. Mix gently until incorporated.
Fold in the dry ingredients until just combined. Avoid overmixing.
Pour the batter into the prepared tin and smooth the top.
Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.
While baking, heat orange juice and honey for the syrup in a small saucepan. Once combined, remove from heat and stir in orange blossom water.
Once cake is done, prick the surface with a skewer and pour the warm syrup over the hot cake.
Let the cake absorb the syrup and cool in the tin for 15 minutes. Transfer to a wire rack to cool completely.
Notes
Add chopped pistachios or almonds for texture.
Substitute cardamom with cinnamon or ginger.
Use a loaf tin and extend baking time to 50–55 minutes.
Drizzle with an orange glaze for extra sweetness.
The cake is dairy-free and freezes well in slices.
