Carthage Orange Blossom Cake

This perfumed cake nods to North Africa’s coastal crossroads where traders once ferried citrus, nuts, and floral essences into bustling Carthaginian markets. The defining aroma comes from orange blossom water, a distillation of citrus flowers beloved across the Maghreb for pastries and celebratory sweets. Here, a tender crumb is built from a trio of grains and nuts—all-purpose flour, fine semolina, and ground almonds—while sunny notes of orange zest and orange juice bring brightness. A whisper of vanilla extract rounds the flavor, and a final flourish of pistachios and powdered sugar gives a market-stall finish.

Ingredients

• all-purpose flour — 1 1/4 cups (160 g)
• fine semolina — 1/2 cup (80 g)
• ground almonds — 1/2 cup (50 g)
• baking powder — 1 1/2 teaspoons
• baking soda — 1/4 teaspoon
• salt — 1/4 teaspoon
• unsalted butter — 1/2 cup (115 g), room temperature
• granulated sugar — 3/4 cup (150 g)
• eggs — 3 large, room temperature
• plain yogurt — 1/2 cup (120 g), room temperature
• vanilla extract — 1 teaspoon
• orange blossom water — 1 1/2 tablespoons, divided
• orange zest — 2 tablespoons, finely grated
• orange juice — 1/2 cup (120 ml), freshly squeezed
• honey — 2 tablespoons (optional glaze)
• pistachios — 2 tablespoons, finely chopped
• powdered sugar — for dusting

Notes on ingredients

• fine semolina contributes a delicate, sandy tenderness that pairs beautifully with ground almonds for a moist crumb and gentle nutty depth.
• plain yogurt brings tang and softness, supporting the citrusy lift from orange zest and orange juice.
• For the signature fragrance, use quality orange blossom water; its floral notes should be fresh and clean, never soapy.

Equipment

• 9-inch (23 cm) round cake pan, greased with a little unsalted butter and lined with parchment
• Mixing bowls, whisk, and spatula
• Hand mixer or stand mixer

Step-by-step

1) Prep the pan and oven

1. Heat the oven to 350°F (175°C). Grease the pan with a thin layer of unsalted butter and line the base with parchment. If desired, dust the sides lightly with a spoonful of all-purpose flour and tap out the excess.

2) Mix the dry ingredients

1. In a medium bowl, whisk together all-purpose flour, fine semolina, ground almonds, baking powder, baking soda, and salt until evenly combined.

3) Build the scented batter

1. In a large bowl, beat unsalted butter and granulated sugar on medium speed until light and fluffy.
2. Beat in the eggs one at a time, mixing well after each addition.
3. Blend in plain yogurt, vanilla extract, 1 tablespoon of orange blossom water, orange zest, and orange juice until smooth.
4. Fold the dry mixture into the wet mixture gently until just combined; do not overmix.

4) Bake

1. Scrape the batter into the prepared pan and smooth the top. Bake until the center springs back lightly to the touch and a tester comes out clean, about 35 to 40 minutes.
2. Let the cake cool in the pan for 15 minutes, then turn out onto a rack to cool completely for at least 45 minutes.

5) Optional glaze and finish

1. Warm the honey with the remaining 1/2 tablespoon of orange blossom water just until fluid. Brush over the top of the cooled cake.
2. Scatter with pistachios and dust a light veil of powdered sugar.

Serving and pairing

This cake is vibrant yet subtle, best enjoyed at room temperature when the bouquet of orange blossom water is most expressive. Pair a slice with mint tea or unsweetened black tea to balance the floral sweetness, or serve with lightly whipped cream scented with a drop more vanilla extract. The citrus oils from the orange zest and brightness of the orange juice make it a natural partner to fresh berries or stone fruit.

Make-ahead and storage

• The flavor of orange blossom water blooms by the next day; wrap the cooled cake tightly and keep at room temperature for up to 2 days.
• For longer storage, refrigerate well-wrapped slices; refresh at room temperature before serving. Dust with fresh powdered sugar if needed and add a few extra chopped pistachios for crunch.

Chef’s tips

• Measure carefully: too much all-purpose flour can toughen the crumb; spoon and level.
• If your citrus is pale, add a touch more orange zest for aromatic intensity; keep the amount of orange blossom water measured to avoid overpowering the palate.
• For a lighter texture, ensure the unsalted butter, eggs, and plain yogurt are at room temperature so the batter emulsifies smoothly with the granulated sugar and liquids.