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Ingredients
- 1 cup sugar
- 3/4 cup orange blossom honey
- 3 tablespoons green cardamom pods, crushed
- 1 small orange, thinly sliced
- 1/2 cup olive oil plus more for brushing
- 1 cup all-purpose flour
- 1/2 cup semolina flour (pasta flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup sugar, divided
- 3 large eggs, separated
- 2/3 cup plain whole-milk yogurt
- 1 1/2 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- Chopped unsalted pistachios, lightly toasted
- Special equipment: 9"-diameter springform pan
- Ingredient Info:Semolina flour (pasta flour) is available at better supermarkets and at Italian markets.
Details
Servings 12
Preparation time 30mins
Cooking time 300mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
For candied orange and syrup:
Line a baking
sheet with parchment paper. Bring sugar,
honey, cardamom, and 3 cups water to a
boil in a medium heavy saucepan, stirring
until sugar dissolves. Add orange slices.
Reduce heat to medium-low; simmer, turning
orange slices occasionally, until tender
and syrup is reduced to 3 1/4 cups, about 40
minutes. Arrange orange slices in a single
layer on prepared baking sheet; remove
cardamom pods and seeds. Strain syrup.
DO AHEAD: Can be made 1 day ahead. Cover
syrup and orange slices separately; chill.
Return orange slices to room temperature
and rewarm syrup slightly before using.
For cake:
Preheat oven to 350°F. Brush pan with
oil. Whisk both flours and next 4 ingredients
in a medium bowl. Using an electric mixer,
beat 1/4 cup sugar and 1/2 cup oil in a large
bowl for 1 minute. Beat in yolks, then flour
mixture. Beat in yogurt, zest, and vanilla.
Using clean, dry beaters, beat egg whites
in another medium bowl until soft peaks
form. Gradually beat in remaining 1/4 cup
sugar until firm peaks form. Fold egg whites
into batter just to blend in 2 additions.
Transfer to prepared pan; smooth top.
Bake cake until a toothpick inserted
into center comes out clean, about 25 minutes.
Pierce hot cake all over with a metal
skewer. Slowly drizzle 3/4 cup warm syrup
all over. When syrup is absorbed, slowly
pour 3/4 cup more syrup over. Reserve remaining
syrup for serving. Let cake cool in
pan on a wire rack. Run a thin knife around
edge of pan to release cake. Remove pan
sides. Arrange candied orange slices over.
Sprinkle pistachios over. Cut into wedges
and serve drizzled with more syrup.
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