Food

Semolina Olive Oil and Honey Cake with Cherries

By Eden Grinshpan September 15, 2020

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

Make the olive oil cake: Preheat the oven to 350°F. Butter and flour a 9-inch round nonstick cake pan.
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.
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.
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.
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.
To serve: Lightly dust the cake with powdered sugar. Serve with the whipped crème fraîche and cherries (or other seasonal fruit).

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