Orange Blossom Bundt Cake with 776 Orange Blossom Honey
- 2 ¾ all-purpose flour
- ¾ cup semolina flour
- 1 cup granulated sugar
- ½ cup 776 Deluxe Orange Blossom Honey
- 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
- ⅓ cup orange juice
- 1 cup powdered sugar
- 1/2 cup shelled pistachios, chopped
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.