By Gabrielle Hamilton
- Total Time
- 1 hour 15 mins, plus 2½ hours for rising and chilling
- Rating
- 4(27)
- Notes
- Read community notes
Featured in: THE CHEF; Gabrielle Hamilton
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Ingredients
Yield:One 9-inch cake (about 8 servings)
- 1⅛teaspoons dry yeast
- ¾teaspoon orange flower water, more for sprinkling
- 1⅓cups unsifted all-purpose flour
- 2tablespoons cake flour
- ⅛teaspoon coarse salt
- ¾cup chilled unsalted butter, preferably French, more for buttering bowl
- ¾cup sugar, more for plate and top of cake
- 1½tablespoons melted butter
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
330 calories; 20 grams fat; 12 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 3 grams protein; 33 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a small bowl, combine yeast with ⅔ cup water and the orange flower water. Let sit until bubbly. In a large bowl, combine the flours, salt and yeast mixture. On a lightly floured surface, knead dough until smooth. Butter a large bowl and add dough. Cover, and let rise in a warm place until doubled, 30 to 60 minutes. Place in refrigerator to firm up, about 30 minutes.
Step
2
On a lightly floured surface, pound chilled butter into a 5-inch square. Cover with plastic wrap and let come almost to room temperature; it should have an icing-like texture. On a lightly floured surface, roll out dough into a 10-inch disk. Place butter on top and fold dough up and around it to cover.
Step
3
Working quickly, roll out dough so that it is 2 feet long and 1 foot wide. Using a pastry brush, brush off excess flour. Sprinkle with 3 tablespoons sugar, and fold into thirds as if folding a business letter. Turn 90 degrees, sprinkle with 3 tablespoons sugar, roll out to 2 feet long and 1 foot wide, and fold into thirds. Repeat 2 more times, scraping up sticky areas. Avoid using too much flour.
Step
4
Preheat oven to 425 degrees. Butter and sugar a 9-inch glass pie plate. Place dough in plate, tucking corners under. Let rise in a warm place until soft and puffy, 1 to 2 hours. Brush surface with melted butter, and sprinkle with a generous amount of sugar and a little orange flower water. Bake until risen and golden brown, 25 to 30 minutes. If top browns before bottom, cover with foil. The bottom should be hazelnut brown. Remove from oven, slice and serve warm.
Ratings
4
out of 5
27
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Cooking Notes
EHL
Orange flower water is just that: Orange flower water. Some middle eastern groceries carry it, as does King Arthur Flour and perhaps Sur la Table. A little goes a long way, but there simply is no substitute. It is a unique flavor that gives a remarkably appealing, "spring, " floral flavor to baked goods. It has no citrus flavor.BTW, cardamom is a great addition to orange flower water in a cake.
Susan
What is Orange-flower water? Where is it available? What would be a good substitute?
Peter
This was a lot of effort for a yeasty, buttery and sweet slab. Don’t get me wrong — it was tasty, but not proportional to time and energy. Maybe if there were more precise instructions (eg refrigerating the dough between folds?) this could have worked out to be something more, with distinct layers.
chiquita woodard
This may be the best thing I've ever baked. I followed the recipe exactly, except omitted the orange flower water. Great topped with whipped cream and strawberries, or just plain.
Kathy
Don’t use Lebanese orange flour water. I ruined a cake using this once; the only place I could find it was my Middle Eastern market. Use the French.
Susan
What is Orange-flower water? Where is it available? What would be a good substitute?
Elizabeth Barry
omg! - for 3/4 tsp orange flower water, which I have but never use, just squeeze an orange! Go crazy!
Orange flower water is an ingredient in Fanny Cradock's Christmas cake, (which is the best in the world) - but I don't use it - there's a lot of grated zest & I don't believe anybody could tell the diff. But that's just me.
EHL
Orange flower water is just that: Orange flower water. Some middle eastern groceries carry it, as does King Arthur Flour and perhaps Sur la Table. A little goes a long way, but there simply is no substitute. It is a unique flavor that gives a remarkably appealing, "spring, " floral flavor to baked goods. It has no citrus flavor.BTW, cardamom is a great addition to orange flower water in a cake.
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