Semolina Olive Oil and Honey Cake with Cherries
Semolina honey cake with cherries Image by Photographs copyright © 2020 by Aubrie Pick
Olive Oil Cake
Unsalted butter for the pan
1¼ cups all-purpose flour, plus more for the pan
1 cup semolina flour
1¼ cups granulated sugar
1 teaspoon baking powder
1¼ teaspoons kosher salt
½ teaspoon baking soda
3 large eggs
1¼ cups whole milk
1 cup extra-virgin olive oil
¼ cup honey
Grated zest of 1 lemon
Grated zest of 1 orange
Honey-Lemon Glaze
2 tablespoons granulated sugar
2 tablespoons honey
2 teaspoons fresh lemon juice
Whipped Crème Fraîche
1 cup heavy (whipping) cream
¾ cup crème fraîche
2 tablespoons powdered sugar
1 scant teaspoon vanilla extract
Serving
Powdered sugar, for dusting
1 cup pitted cherries, or other seasonal fruit
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Make the olive oil cake: Preheat the oven to 350°F. Butter and flour a 9-inch round nonstick cake pan.
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In a medium bowl, whisk together the semolina flour, all-purpose flour, granulated sugar, baking powder, salt, and baking soda. In a large bowl, whisk together the eggs, milk, olive oil, honey, and lemon and orange zest. Add the flour mixture to the wet ingredients, whisking thoroughly to combine.
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Pour the batter into the prepared pan. Bake until a knife or cake tester comes out clean, 45 to 50 minutes. Brush with the glaze and let the cake cool for at least 20 minutes in the pan before serving.
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Make the honey-lemon glaze: In a small saucepan, combine the granulated sugar, honey, and ¼ cup water. Bring to a simmer and stir until the sugar dissolves, about 2 minutes. Add the lemon juice and turn off the heat.
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Make the whipped crème fraîche: In a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer or a whisk), whip the cream on medium high speed until it reaches soft peaks, about 5 minutes. Add the crème fraîche, powdered sugar, and vanilla and whip again until the mixture is light and fluffy, 1 to 2 minutes.
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To serve: Lightly dust the cake with powdered sugar. Serve with the whipped crème fraîche and cherries (or other seasonal fruit).
Reprinted from “Eating Out Loud.” Copyright © 2020 by Eden Grinshpan with Rachel Holtzman. Published by Clarkson Potter, an imprint of Random House.
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