Orange drizzle cake has an extra special twist with
orange flower syrup and cardamom for a beautufully moist, zesty cake with citrus zing
Not exact matches
Orgeat, a sweet
syrup made from almonds, sugar, and
orange flower water, adds a delicate perfume to this colorful punch.
1 1⁄2 cups (5 oz / 150 g) dry bread crumbs 1 1⁄4 cups (10 fl oz / 300 ml) soy cream 2 1⁄2 cups (20 fl oz / 600 ml) soy milk 2⁄3 cup (4 oz / 120 g) fine or coarse semolina 1⁄2 cup (3 1⁄2 oz / 100 g) superfine (caster) sugar 1 tablespoon
orange flower water edible petals, to serve for the
syrup 1 cup (7 oz / 200 g) superfine (caster) sugar 2 lemon leaves juice of 2 lemons