Orange Blossom Tea~Cake for Breakfast

Orange Blossom P I N this to pinterest

the sun is tumbling into my kitchen this morning..

the window up just-a-smidge

…ushering in a crisp breath of spring air

P I N this to pinterest

I think I’ll have

a wee slice of spring spree for breakfast


P I N this to pinterestwith my hot cup of joe

P I N this to pinterest

see the little heart..

this cake began


showcased in stunning splendor

on spree’s beautiful blog

if you stop by

you’ll see some dazzling scarlet eggs

just in time for Easter

…then you can make those this afternoon

this cake was just begging to be made

P I N this to pinterestfor our family dinner last night

bundles of kissable, fragrant babies

rampant teenagers, sweet lovelies

and their contented parents

P I N this to pinterestthis is one of those

not too sweet, tender tea-cakes that begins in Provence

with a moist, fragrant olive oil crumb and plump “purple madder” grapes

..then is lovingly pushed over

a little to the East…

with a

Sprinkle of Orange Blossom Water,

 Crushed Cardamom Seeds

and a

Brush of Honey

P I N this to pinterestOrange Blossom Tea-Cake

Orange Blossom Tea~Cake
  • 5 egg, separated
  • 3/4 cup sugar
  • 3/4 cup extra virgin olive oil
  • 1 lemon, zest and juice
  • 1 orange zest only
  • 1 1/2 tsp orange blossom water
  • 1 tsp crushed cardamom
  • 1 cup cake flour
  • 1/2 tsp salt
  • 9 ounces (250g) seedless red grapes
  • dollop of melted honey
  • coarse white sprinkling sugar and regular sugar
  1. Heat the oven to 350° F. Rub bottom and sides of a 9" springform pan with a little olive oil then line with parchment paper.
  2. Beat the egg yolks and sugar until sugar dissolves somewhat and thick, pale ribbons of batter form. Mix in the olive oil, lemon juice and zest, orange zest and orange blossom water. Gently crushed dried green cardamom pods with a rolling-pin and remove the black seeds inside. Discard the outer pod. Continue until you have one teaspoon of the cardamom seeds. Add to the batter.
  3. In another bowl, beat the egg whites and salt until stiff peaks are formed.
  4. Into a third bowl, sift the cake flour.
  5. Add the flour to the egg yolk batter. Then gently fold in the beaten egg whites, taking care not to lose the volume of the egg whites.
  6. Fold in half of the grapes.
  7. Pour the batter into the prepared springform pan. Bake for about 20 minutes, then quickly pop open the oven and scatter the remaining grapes over top. Using your finger, gently press the grapes to partially submerge them into the cake. Leave some more exposed than others. Close the oven door and continue to bake for an additional 25 minutes or until a skewer poked in the middle of the cake comes out clean. The cake will be quite high initially and slowly lose some of that height as it cools.
  8. Leave the cake in the springform pan and gently brush melted honey over top. Sprinkle coarse white sugar over top and finish with a dusting of regular sugar.
  9. Allow the cake to cool in the springform pan, then gently remove and place on your serving plate.
  10. Adapted from Laura Calder


  • Absolutely GLORIOUS Smidge! I love what you’ve done here and cannot wait to try with Orange Flower Water & Cardamom! You may be a genius, and for absolute certain, you’re still Queen of Cakes! xoxo spree (and your photos, and that SUN, so pretty too!)ReplyCancel

    • I <3 you spree.. But you know that by now:) Good things come from great things and we're a pretty awesome 'team' when that can happen.. Thanks so much for your inspiration. I'm so glad we've connected! xoxo Smidge


  • prairiesummers

    Orangeflower Water and Cardamom sounds delicious to me. I still need to eat breakfast and now I want cake lolReplyCancel

  • Simply beautiful.ReplyCancel

  • Yudith

    Beautiful! I love simple cake like this!ReplyCancel

  • This is stunning. I saw a similar one the other day, but don’t recall it using orange blossom. Such a great ingredient.ReplyCancel

  • Yummy!
    I loved this recipe 🙂 Thanks for sharing!!ReplyCancel

  • Oh you just took a cake to a whole different level – orange blossom and cardomoms. I’m on my way to yours for brekkie!ReplyCancel

  • Once again.. an absolutely perfect page smidge, you are an artist! cReplyCancel

  • What a simply perfect tea cake – sophisticated, wonderful flavours and gorgeous presentation 😀

    Choc Chip UruReplyCancel

  • What a wonderfully evocative name for a cake – it makes me feel like I have to make it.ReplyCancel

  • Beautiful and so enchanting the way you lead us gently into the recipe. Bliss!ReplyCancel

  • Double yum! I wondered if they were cherries, but grapes! Awesome!ReplyCancel

    • You know, I was looking for cherries, which aren’t anywhere near being in season here, so thought I’d stick with the grapes. I think cherries would be fantastic.. maybe this summer:)ReplyCancel

  • What a beautiful looking cake and I love the combination of ingredients. Good to hear you had family over to share it with and weren’t they all kind to leave you a slice for your breakfast – what a decadent start to the day! xxReplyCancel

  • Eva Taylor

    This looks delightful, the grapes must be incredible in a baked cake. Very pretty indeed.ReplyCancel

    • I would have been a bit skeptical, but had spree’s lovely cake as proof that they turn out really pretty:)ReplyCancel

  • Well done, Barb! Your posts are always so beautifully composed, and today’s is no exception. This time around, you took Spree’s wonderful recipe, added a few ingredients, and made it your own — and a fantastic cake, too. Spree was right: you are the Queen of Cakes!ReplyCancel

    • I think I’ve become much more adventurous through reading other people’s creations.. so I’ve become more daring with the little bit of knowledge I acquire on other’s blogs.. like yours:) Queen of Cakes! Ha, I guess that’s better than the Queen of Tarts, I mean, Hearts! xo SmidgeReplyCancel

  • Dear Smidge, I am glad that Spree gave you some inspiration. Everything about this tea cake is so dainty from the flavors to the plating. If you just say orange flower water you know it is going to be yummy. Take Care and Happy spring to you. BAMReplyCancel

    • I bet you’ve used orange flower water a lot in your cooking, Bam. Your flavors are always so exotic and inspiring:)ReplyCancel

      • I really have never used orange flower water before before. This is why I love having dear international foodie friends, like you, from all over the world. I am always learning new things from their kitchens. Thanks for the inspiration Smidge. Have a great holiday week! BAMReplyCancel

  • Exactly should be made…. So beautiful and delicious… How smells I can imagine… Thank you dear Barbara, you are amazing. Have a nice week, with my love, niaReplyCancel

  • A beautiful combination that couldn’t be anything but amazing in taste! I’ve been on the hunt for orange blossom water.ReplyCancel

    • I picked this up a while back and was just waiting for the recipe that called for it! So glad I did, it has a very unique and distinct scent, not really like orange juice at all.. xo SmidgeReplyCancel

  • What a beautiful looking tea cake. I’ve made bread with grapes in it, but never a tea cake. The eastern influence with the orange blossom is really creative and sounds really good. Mmmm, can’t wait to try this out!ReplyCancel

    • I imagine a bread with grapes would be so lovely! Is it on your blog??ReplyCancel

      • No, I haven’t made it again in some time. I can dig it up the recipe and send it to you if you are interested. It was in a food and wine recipe book from California, if memory serves me correctly.ReplyCancel

  • Absolutely gorgeous cake and pictures – looks delightful, and perfect for spring!ReplyCancel

    • It is quite the pretty cake, I think because it’s “undressed” (no icing) and the sugar sprinkles add sparkle..ReplyCancel

  • Mm. I love the addition of honey and cardamom.ReplyCancel

    • That took me a while to figure out.. I was thinking glaze but didn’t want a “sugar” taste and I wanted some shine.. ergo, honey:) The cardamom went with the orange water, I think because I’ve read it on so many different blogs:) Thank you!ReplyCancel

  • Absolutely stunning as usual Smidge! Wow! And it all looks so yummy! Gorgeous shots! 🙂ReplyCancel

  • Smart use of the spring form! I think I tried to comment on this before, so I apologize if you get two:] This recipe is just that lovelyReplyCancel

  • Wow, this cake looks AH-MAZING. I’ve made a blueberry tea cake recently and I absolutely loved it so I’m sure I’ll love this too! Thanks for sharing such a wonderful recipe!ReplyCancel

    • I think you could easily substitute blueberries in this one, it would be fantastic with the lemon:) Thank you!ReplyCancel

  • Smidge, I love your posts so much – everything is always so perfect and beautiful.
    🙂 MandyReplyCancel

  • Glorious, especially with those lovely Moroccan hints of orange blossom and cardamom! That’s a very sensible and restrained slice you’ve had for breaky, Smidge – I doubt I could exercise so much self-control when presented with something so delicious! And I’m with Mandy, your posts are always pure joy to read and see.. 🙂 xReplyCancel

    • Hmmm, I had to take the photo shot from this side so you wouldn’t see the pile of whipped cream that had spread down over the other side.. But the slice itself is restrained, so it must be low-cal, right;) xo Smidge


  • Another beautiful and dreamy cake to savor on a nice spring day. 😉ReplyCancel

    • Thanks so much, Malou. And thank you for the follow, it’s an honor from someone with so much skill in photography:) xo SmidgeReplyCancel

      • I’ve just re-followed, Barbara. It seems that when I upgraded my subscription and changed my email address, I lost connection to all the blogs I am following. 😉ReplyCancel

  • Absolutely gorgeous! And the shot with the cream on the side? Perfect. Your food and photos are always incredible. 🙂ReplyCancel

  • We used orange blossom in a recipe this weekend too. Isn’t the fragrance just wonderful! This tea cake looks delicious. A lovely cake to serve guests. And I can just smell it. 🙂ReplyCancel

    • It has a very distinct flavor.. my guests wondered what it was because they couldn’t quite place it. Thanks!ReplyCancel

  • Sarah

    I love starting my weeks here with your posts Smidge. You put me in the proper frame of mind, and I could hug you for it. 🙂 Beautiful words with beautiful photos = Monday happiness.

    The cake sounds heavenly. I feel like I need to make this for breakfast. It would sure beat the English muffin and raspberry compote combo I have going on right now 🙂

    Thank you for a gorgeous Monday morning Smidge. xoxoReplyCancel

  • The post and cake, both works of art! For the uninitiated like me…Where might one get orange blossom water? Looks just divine.ReplyCancel

    • In our city we have a store called The Silk Road Spice Merchants that sells this. Also I’m sure any specialty food store would carry it, likely a “Whole Foods” type of store? I’m not sure where you live, but maybe try googling “spice” store for your city?? Good luck and thanks! xo SmidgeReplyCancel

  • I sometimes wish I could just print out your entire blog–it is simply beautiful from beginning to end! This particular week is a little busier for me than usual, yet somehow I MUST try this cake. I will have such a house-full over next weekend…I think I’d like to make this a centerpiece and discourage eating it. It’s pretty in its simplicity! Just beautiful and so aromatic, I’m sure. I hope you have a lovely week…you do contribute to mine! DebraReplyCancel

    • My friends have said I need to make a book of these.. I’d love to, it would be fun to look back at each year:) I hope you get the chance to make it.. And yes, you should have a lovely week as well, Debra! Xoxo Smidge


  • What a great spring treat – and I’ve never seen grapes in any cake before. It intrigues me. 🙂ReplyCancel

    • I thought it would be unusual, but it “made sense” when eating it.. If that made any sense, lol!


  • I’d be proud to take this round to the in-laws. And I have a 92 year old grandma-in-law who has that many years’ of experience in cake making!ReplyCancel

    • Well, now that’s just a real compliment if I’ve ever heard one! Give your grandma-in-law a big hug for me.. That’s awesome to be 92, is she still baking?


  • I have learned, from today, that i can’t come to your space without eating something first lol. You should see me right now, I am completely hungry and want dessert now :).ReplyCancel

  • Beautiful! And such fun to see my mama Spree here, too. I really need to give this dessert a try!ReplyCancel

  • Beautiful tea cake. I love your cake stand!ReplyCancel

  • What a delicious tea cake for breakfast! And such a great idea to use whole grapes.ReplyCancel

  • I’m not sure I’ve ever seen grapes baked in a cake like that – how interesting! I’d love to try this…ReplyCancel

  • I’m in love with your cake, hehe… looks so delicious smidge.
    Cardamom and orange water are such an incridible ingredients, love to use it…they give any recipe a new level of flavour.ReplyCancel

    • It was really a neat flavor.. The combination is in many other recipes so I thought I’d give it a try.. And glad that I did!


  • Oh Smidge, this is so pretty; I’d love to stop by to rest and enjoy a slice of this cake! You presented this so perfectly that I felt like I was right there with you. The combination of flavors are tempting me to try this very soon!ReplyCancel

  • That sounds worth waking up for.ReplyCancel

  • I would never have thought to put grapes on a cake but that looks wonderful !ReplyCancel

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