Organic orange flower water, 100 ml**

Where to use Terre Exotique’s orange blossom water

This floral water will delight your desserts, or make a calming infusion… Try it in all sorts of recipes!

How to get the best from your orange blossom water

Our recipe ideas for orange blossom water:

• Orange blossom cake: add 100 ml of orange blossom water to your cake mixture (check out the recipe below);

• Orange blossom water pastry cream: add 5g of orange blossom water to your pastry cream then mix;

• Orange blossom whipped cream: whip 20 cl of double cream with 1 teaspoon of orange blossom water and 2 tablespoons of icing sugar;

• Tunisian couscous: prepare your couscous with a few drops of orange blossom water;

• Oriental white coffee: boil a cup of water, add 4 drops of orange blossom water and 1 teaspoon of honey – an oriental infusion!

Orange blossom cake

Ingredients

450g flour;

200g sugar;

1 sachet baking powder;

150 ml milk;

2 pinches bicarbonate of soda;

3 eggs;

125g unsalted butter;

1 pinch Terre Exotique Ile de Ré fleur de sel;

100 ml Terre Exotique organic orange blossom water.

Just before baking for the topping: 20g granulated sugar and 20g brown sugar

Method

Start by preheating the oven to 200°C. Melt the butter with the milk in a saucepan over a low heat.

Beat the eggs and the sugar then add two pinches of salt, the flour, baking powder and bicarbonate of soda then whisk.

Add the melted butter and the milk with the orange blossom water and mix. Butter and flour the cake tin then pour the cake mixture into the tin. Add 20g of brown sugar and white sugar on the top of the cake to create a crust when baked.

Bake at 200°C for about 45 minutes. Remove from the oven, leave to rest for 5 minutes before removing the cake from the tin.

The delicate aromas of orange blossom water

Orange blossom water has a gentle orange taste. It releases pleasant sweet and mild flavours, making it easy to use in all sorts of dishes and desserts. 

Full of Tunisian sun

This orange blossom water is produced and used by everyone in Cap Bon in Tunisia. It is an essential ingredient used in local pastries and couscous, and is used in many festive dishes. Neroli essential oil is obtained from distilling the blossom from the bitter orange tree and the water that is left over is used as orange blossom water. To preserve the full aromas of your orange blossom water keep it in a tightly sealed dark bottle in a cool, dry cupboard.

The history behind orange blossom water

Legend has it that in 1680, the Italian Princess of Nerola was totally charmed by the scent of orange blossom. She would use the water to perfume her bath and her body. She also used it to scent her clothes, gloves, and all the decorations and drapes in her palace. In Rome, this scent became the family emblem and so came to be called "Neroli" .