Preheat the oven to 180ºC. Grease a heart-shaped tin or a 20cm round cake tin. In a bowl, beat together the butter, sugar and grated zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the orange blossom water.Sift together flour, baking powder and salt, add to egg mixture alternatively with milk, pour batter into cake tin and bake for 45 minutes. Allow to cool.To Serve: Cover cake with cream, top with raspberries and dust with icing sugar.
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