Heat oven to 180C/160C fan/gas 4. Line
10 holes of a muffin tin with cases (or
grease some individual cake moulds).
Beat the butter, flour, sugar, baking
powder, eggs, yogurt, zest and 2 tbsp
orange blossom water in a large bowl
with an electric whisk until lump-free.
Spoon into the cases (or fill cake moulds
three-quarters full), and bake for 18-22
mins until golden and risen – a skewer
poked in should come out clean (check
cake moulds after 15 mins).
Drizzle with remaining orange blossom
water while warm, then cool. Dust with
icing sugar to serve.