Desserts | Holidays

Orange Blossom Bundt Cake

An olive oil cake, made with yogurt and redolent of oranges and spices Sensational for the brunch table.  Perfect at teatime.


  • Cake:
  • 2 ¾ all-purpose flour
  • ¾ cup semolina flour
  • 1 cup granulated sugar
  • 1 ¼ cups plain yogurt (preferably whole milk)
  • ½ cup olive oil
  • ¾ cup milk
  • ¼ cup orange juice
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • Zest of an orange
  • Pinch of salt
  • Icing:
  • ⅓ cup orange juice
  • 1 cup powdered sugar
  • 1/2 cup shelled pistachios, chopped


Time: 1 hour 20 minutes
Yield: 12 Slices
  • Preheat the oven to 325° F.
  • Generously grease a 12 cup Bundt Pan with softened butter.
  • In a large bowl, mix the all-purpose flour, semolina flour, granulated sugar, baking powder, baking soda, cinnamon, cardamom, orange zest, and salt.
  • In a separate bowl, blend the honey, yogurt, olive oil, milk, and orange juice.
  • Pour the wet ingredients into the dry ones. Gently mix until fully combined. Try not to overmix. Pour the batter into the Bundt pan.
  • Bake for 40-50 minutes. A toothpick stuck in the cake should come out with only a few crumbs adhering.
  • Cool the cake completely, at least 4 hours, before removing it from the pan. Mix the orange juice and powdered sugar for the icing. Pour it over the cake and top with chopped pistachios.
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