With its sugary crust and its almond-forward, velvety crumb, this cake is exactly the kind of dessert you want on a warm, sunny afternoon. The combination of almond paste, butter, and oil makes for a dense yet tender, ultra-moist cake. Orange blossom water adds citrusy and floral notes that will make you feel like you’re in the Mediterranean. The whipped cream gets extra richness thanks to cream cheese and ricotta, all while adding another whiff of sweet orange.  

What is orange blossom water? 

Orange blossom water is a clear, fragrant liquid produced by boiling the flower petals of the bitter orange tree in water. It has a floral, citrusy, and sweet taste with a subtle bitterness and is often used in Middle Eastern, North African, and Mediterranean cuisines. Because it’s very concentrated, a small amount goes a long way, so start with a conservative amount and increase as needed when using orange blossom water in cooking or baking.

Can you make this cake without the orange blossom water?

Yes, you can still make this cake! Substitute pure vanilla extract for the orange blossom water. If you’d still like some orange flavor, add one tablespoon of orange zest. 

Notes from the Food & Wine Test Kitchen

This cake is supposed to have a deep brown crust, but placing a sheet of aluminum foil on the top rack can help shield the cake during the baking process and prevent it from overbrowning. We put the foil on the rack instead of on top of the cake, because the cake crust can stick to the aluminum foil if not yet properly set. 

Make ahead

Store cake in an airtight container at room temperature for up to two days. 

The whipped cream can be made a day ahead. Just before serving, re-whip with an electric mixer and adjust consistency with more whipped cream, if needed.