200 g self-raising flour, sifted
125 g corn meal
150 g caster sugar
1 teaspoon baking powder
300 g thick Greek-style yoghurt
150 ml olive oil
Finely grated zest of 1 orange
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
3 teaspoons orange flavour water
225 g icing sugar, sifted
2 tablespoons milk
Pomegranate seeds, to decorate
Preheat the oven to 180°C. Grease and flour a 26cm bundt cake pan.
Combine flour, corn meal, caster sugar and baking powder in a large bowl. In a separate bowl, whisk the eggs, yoghurt and oil until combined, then stir into the dry ingredients. Fold in the orange zest, spices and 2 teaspoons orange blossom water. Spoon into the pan and bake for 30 minutes or until a skewer inserted into the cake comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.
Note: (optional) Stir the icing sugar, milk and remaining 1 teaspoon orange blossom water in a small bowl until you have a soft, drizzling consistency, then drizzle over the cake. When the icing is nearly set, sprinkle over the pomegranate seeds, then serve.