Instant Pot Fluffy Orange Blossom Cake with Black Pepper Drizzle
A light, aromatic sponge cake infused with orange blossom water and topped with a unique black pepper drizzle, cooked perfectly in the Instant Pot for a moist, fluffy texture. This dessert is a special fusion of floral and spicy notes, making it an elegant and easy-to-make treat.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 3 large eggs room temperature
- 0.5 cup vegetable oil
- 0.25 cup orange juice freshly squeezed
- 2 tbsp orange blossom water
- 1 cup powdered sugar for drizzle
- 2 tbsp milk for drizzle
- 0.5 tsp freshly ground black pepper for drizzle
Notes
Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Make-Ahead: Bake the cake up to 2 days in advance; store undecorated and add the drizzle just before serving. Substitutions: Substitute orange juice with lemon juice for a different citrus flavor, or use almond extract instead of orange blossom water for a nutty note. Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.