Make it step by step
Method
- 1
Heat the oven to 175°C and line a 22cm round tin.
- 2
Whisk eggs and sugar until pale, then add oil, juice, zest and blossom water.
- 3
Fold in flour and 2 teaspoons baking powder until just smooth.
- 4
Bake for 35–40 minutes until a skewer comes out clean.
- 5
Cool for 15 minutes and dust lightly with icing sugar.
Chef’s tip
Finely grate only the orange skin; the white pith can make the cake bitter.