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Orange Blossom Cake Recipe From Dubai's Movenpick Hotel

This Moroccan Orange Blossom Cake is the Perfect Companion for Arabic Tea

Chef Abhinav Kaushik at Mistral inside the Movenpick Ibn Battuta Gate Hotel in Dubai reveals his recipe for Moroccan dessert, Orange Blossom Cake.

Orange Blossom Cake

Movenpick Ibn Battuta Gate

Orange Blossom Cake Recipe From Dubai's Movenpick Hotel


  1. 2/3 cup softened butter, plus extra for greasing
  1. 1 cup self-rising flour
  1. 1 cup golden caster sugar
  1. ½ tsp baking powder
  1. 2 eggs
  1. ¼ cup natural yogurt
  1. Zest 1 clementine
  1. 3 tbsp. orange blossom water
  1. Icing sugar, to dust
  1. 8 inch ring cake mould


For the cake:

  1. Beat the butter, flour, sugar, baking powder, eggs, yogurt, zest and 2 tbsp. orange blossom water in a large bowl with an electric whisk until lump-free.
  2. Spoon mixture into the cake mould, and bake at 180c for 18-22 mins until golden and risen.
  3. To test, poke cake with a skewer and ensure that it comes out clean (check cake after 15 mins).
  4. Drizzle with remaining orange blossom water while warm, then cool.
  5. Dust with icing sugar to serve.

For the ice cream:

  1. In a small saucepan over medium heat, combine the milk, sugar and cardamom pods, and stir until the sugar is dissolved and the mixture comes to a boil.
  2. Cover and let it stand at room temperature until cool, about 30 minutes.
  3. Strain into a large bowl, discarding the cardamom pods.
  4. Whisk the yogurt, honey, vanilla and lemon juice into the milk mixture. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
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