*Major Announcement* We’ve moved! And by we, I mean Me {and the blog}. Remember the whole part of my life where I have a day job? Well, that’s the job that actually pays the bills, and allows me to do all the fun things that I do from travel to fun activities — Oh right, and shopping! I was presented with an opportunity that I couldn’t pass up. Which means, Measuring Cups Optional (MCO) and I are taking on a new adventure for the next couple years… in Jordan.
What does this mean for you, as the reader? Not much, really. You’ll still be able to access all the recipes on the blog. If you’re signed up for the newsletter, you’ll still get notifications when new recipes are posted. You’ll also be able to see all the recipes, and more on the Instagram Page. Products in The Shop and LiketoKnow.it are still available for purchase worldwide.
What will change? Not much, honestly. I’ll be on a completely different time zone, so you might see Instagram stories and posts at odd hours (if you’re in the U.S.). My narratives and stories will be tailored more to my experiences overseas. And I’m working on some adjustments that may include posting measurements in both metric and imperial units. It’ll be a lot of work, since I haven’t worked in metric units. I never thought physics and chemistry would come back to haunt me post high school.
Let’s Celebrate this exciting, yet terrifying change with Orange Blossom Cake!
Ingredients
- ¾ cup Vegetable Oil
- 2 cups All Purpose Flour
- 1/2 teaspoon Salt
- 1 cup Granulated Sugar
- 4 Large Eggs
- 1 teaspoon Orange Blossom Water
- 1 packet Orange-flavored jello mix
- 1 cup Milk
- 1 tablespoon Baking Powder
- 2 sticks Unsalted Butter, softened
- 3 cups Powdered Sugar
- 1 teaspoon Orange Blossom Water
- 1-2 tablespoons milk, optional
- 2 navel oranges cut to 1/8 inch slices
- 2 cups water
- 2 cups granulated sugar
- Extra sugar for sprinkling
Instructions
- Preheat the oven to 350 F
- In the bowl of a stand mixer mix together, mix together flour, sugar, salt, orange jello mix and baking powder until combined
- Add in oil, eggs, orange blossom water and milk
- Beat until smooth
- Pour cake batter in three greased 6inch baking pans
- Bake for 35-40 minutes, then cool completely before frosting
- Using the paddle attachment on a stand mixer, beat together butter until fluffy (high for about 5 minutes)
- Add in the powdered sugar, one cup at a time, and continue beating in between each additional cup
- Optional, add 1-2 tablespoons milk for a creamier consistency
- Frost each layer of cake individually and top with candied Oranges and chopped pistachios
- Wash and dry oranges, then slice into 1/8 inch slices
- In a medium skillet, stir together the water and sugar. Continue to stir until the sugar is no longer stuck to the bottom of the pan.
- Bring to a boil over high heat.
- Once the water is boiling, carefully place the orange slices in an even layer and boil for 20 minutes over medium-low heat, making sure to flip the slices throughout the boiling process. You'll notice that the water will turn into a thick syrup.
- Remove from the syrup, and place on a cooling rack. Sprinkle both sides with granulated sugar to prevent sticking
- Cool the candied oranges for at least 1 hour before using or storing in an airtight container
- Repeat until you've candied all the orange slices.
