Indulge in the delicate and fragrant flavours of an orange blossom cake, perfect for afternoon tea or a special dessert.

Preheat the Oven:

• Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
• Grease and line a 20cm (8-inch) round cake tin.

Prepare the Cake Batter:

• In a large mixing bowl, beat the butter and sugar together until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the orange zest and orange blossom water.
• In a separate bowl, sift together the flour, baking powder, and salt.
• Gradually fold the dry ingredients into the wet mixture until just combined.

Bake the Cake:

• Pour the batter into the prepared cake tin and smooth the top with a spatula.
• Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
• Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Syrup:

• While the cake is baking, make the syrup.
• In a small saucepan, combine the sugar and orange juice.
• Bring to a boil over medium heat, stirring until the sugar dissolves.
• Reduce the heat and simmer for 5 minutes, then remove from the heat and stir in the orange blossom water.

Soak the Cake:

• Once the cake has cooled, poke holes all over the top with a skewer.
• Slowly pour the syrup over the cake, allowing it to soak in.

Decorate:

• Sprinkle the chopped pistachios or almonds and orange zest over the top of the cake.