Orange blossom Bundt Cake with swirls of homemade berry jam and lavender glaze. Orange Blossom water is a fragrant water that contains the essence of fresh bitter-orange blossoms. It is used a lot in middle eastern desserts. I am a big fan of orange blossom water so today’s recipe is one of my favorites. The bundt cake is so moist and the jam adds a great tangy/sweet flavor.
Moist, Sweet, Tangy and Fluffy
This cake is on the smaller size so if you have an upcoming brunch your hosting, make this I promise it is one of those desserts that will impress your guests and it looks beautiful! I made homemade jam because it is easy to make and just tastes better. But you can use any jam you have available to make this cake. If you don’t have a bundt pan, you can easily make this in a loaf pan as well or small tea cakes.
Bowl, Whisk, Ingredients and 5 Minutes
To make this, all you need is one large bowl and and a whisk. You will start by creaming the butter, sugar and honey. Then, add the eggs, orange blossom water, coconut milk and whisk for 1 minute. Sift in half of the dry ingredients ( flour and baking powder) and blend until smooth and lump free. Add the remaining dry ingredients and whisk until smooth. That is it , very easy! Also, make sure the oven is preheated to 350 degrees.
Bundt Pan Issues
TIP: If you had issues in the past with your cake not coming out clean from the bundt pan, try using a non-stick spray and spraying the pan right before you are about pour the batter. You will bake this cake for about 40 minutes or until a tooth pick inserted comes out clean. After you take out the pan from the oven, let the cake sit in the pan for at least 7 minutes before flipping it to ensure that the cake comes out clean.
I hope you try out this recipe! The flavor combination of orange blossom water, honey and jam makes this cake AMAZING and worth making! Full recipe is below please let me know if you have any questions!
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 1/2 cup unsalted butter
- 3/4 cup pure can sugar ( or coconut sugar)
- 1/4 cup honey ( I used Wedderspoon Manuka honey)
- 1/2 cup coconut milk (or regular dairy milk)
- 1 cup All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/4 teaspoon salt
- 1 tablespoon orange blossom water
- 1/4 cup berry jam
- 1/2 cup powdered sugar
- 1 teaspoon lavender extract ( or you can use the orange blossom water)
- 1 drip natural purple food coloring (this is optional and you an omit this)
- 2 tablespoons coconut milk
Ingredients
Honey Orange Blossom Bundt Cake
Lavender Glaze
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- Preheat Oven 350 Degrees
- In a large butter, cream the butter, sugar and honey.
- Add the eggs, orange blossom water and whisk for one minute.
- Pour the milk and whisk.
- Sift in the flour, baking powder and salt in two parts and blend until smooth and lump free.
- Pour the batter into the bundt pan.
- Use a fork or wooden skewer to swirl in some of the jam into the cake batter.
- Place the pan in the oven in the middle rack and bake for about 40 minutes or until the a tooth pick inserted comes out clean.
- Let the bundt cake cake cool for 30 minutes before pouring the glaze over it. Enjoy a slice of this easy and delicious Honey Orange Blossom Bundt Cake with a cup of tea or coffee!
- In a small bowl, add powdered sugar, coconut milk and lavender extract and whisk until smooth and lump free. Then, add the food coloring and mix.
