Semolina Honey Cake with Pistachios and Whipped Cream
Preheat oven to 350F with a rack set in the center. Generously butter (or oil) an 8 x 8-inch metal baking dish; dust with 2 tablespoons semolina flour, tapping and rotating the dish to coat the surface.
Whisk remaining flours, baking powder, cinnamon and salt in a large bowl. Set aside. In a separate large bowl, vigorously whisk eggs with sugar until pale yellow and slightly thickened. Slowly stream in oil, whisking constantly. (A damp towel set under your bowl keeps it from sliding or rocking). Add yogurt, honey, orange zest and vanilla; whisk thoroughly until combined. Gradually add the dry mixture to the wet mixture, folding gently with a rubber spatula until the batter is just incorporated. Use the rubber spatula to scrape the batter into the prepared baking dish.
Bake in the center rack until the top of the cake is springy when lightly prodded, and a toothpick inserted in the center comes out clean (a few crumbs are fine), 35 to 40 minutes. Cool in the baking dish. Slice into 12 squares.
Meanwhile, add cream, honey, vanilla and a pinch of salt to a blender. Blend on high at 10-second intervals until cream is whipped into medium-soft peaks. (Test this by dipping a spoon into the whipped cream and holding it upright. The whipped cream will be firm enough to stay on the spoon and hold a glossy peak that barely curls to one side. If you over-whip the cream and it looks grainy, no worries: gently fold cream or milk into the over-whipped batch 2 tablespoons at a time until it comes together again.)
Alternatively, whip the cream by hand in a large metal bowl using a whisk or an electric beater. Serve with semolina honey cake topped with pistachios.