Fragrant Orange Blossom & Pistachio Semolina Cake

Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan.

In a large bowl, whisk together the fine semolina, all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the plain yogurt, vegetable oil, milk, and orange blossom water until well combined.

Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix.

Gently fold in the chopped pistachios.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Slice and serve.