Name: Olive-Oil Cake with Candied Orange
Cook time: 30 minutes
Total time: 5 hours
Yield: Makes 12 servings
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; **Ingredient Info:**Semolina flour (pasta flour) is available at better supermarkets and at Italian markets.; 9"-diameter springform pan

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Photo by John Kernick

A mild or fruity olive oil works best in this cardamom-scented cake. Just try not to eat all of the candied orange slices before the cake cools.

Recipe notes

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