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1
Preheat the oven to 350 degrees.
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2
Butter an 8-inch cake pan.
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3
Place a round of parchment on the bottom, butter the parchment and dust the entire pan with flour, tapping out excess.
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4
Melt the 3/4 cup of butter in a small saucepan.
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5
Cool to lukewarm and skim the white solids off the top.
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6
In the bottom of a double boiler, bring 1 inch of water to a very low simmer.
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7
Set the top over it.
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8
Add the eggs and whisk until lukewarm.
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9
Whisk in the sugar.
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10
Remove from the heat and, using a hand mixer, beat until pale and creamy, incorporating as much air as possible, 3 to 5 minutes.
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11
When cool, gradually fold in the cake flour.
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12
Mix in the melted butter, vanilla and neroli oil.
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13
Transfer to the cake pan and bake until a toothpick inserted in the middle comes out clean and the cake is golden, 22 to 25 minutes.
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14
Cool completely on a wire rack.
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15
Using a knife, separate the edge of the cake from the pan.
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16
Turn the cake out onto a plate.
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17
When cool, prepare the glaze.
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18
Place the confectioners sugar in a bowl.
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19
Stir in the milk, vanilla and orange zest.
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20
Spread over the top of the cake.
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21
Note:One-half teaspoon orange-flower water may be substituted for the orange-flower oil, but it will lack the intensity and flavor of the oil.
