What You'll Need
1 cup Semolina Flour
1/2 teaspoons baking soda
1 teaspoons baking powder
1/2 teaspoons ground cardamom
1/2 cup sugar
1/2 cup Arizona Valencia Orange Olive Oil
1 1/2 cups full fat yogurt (not greek style)
1 tsp vanilla extract
Zest of 1 orange
1 1/2 cup powdered sugar
3 tablespoons freshly squeezed orange juice
1 tablespoon edible flowers
Preheat the oven to 350 degrees F. Butter a 10 inch round cake pan.
In a bowl, combine the Semolina Flour with the the other dry ingredients. In a separate bowl or stand mixer, cream the sugar and the eggs until pale in color and fluffy. Then add the olive oil, yogurt, vanilla extract and the orange zest and mix at low speed.
Slowly add the dry mix into the wet batter and mix at low speed until fully incorporated.
Pour batter into cake pan and bake for 45-50 minutes or until golden brown and a toothpick comes out clean. Allow the cake to cool for 15 minutes before removing from the cake pan. To make the glaze combine the in powdered sugar and orange juice in a bowl and mix until smooth. Then add the edible flower and gently mix them in being careful not to crush them. Drizzle the glaze over the top of the cake and serve.