Ingredients:
- 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
Preparation:
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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