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Semolina/Olive Oil Torte

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Recipe

Bread

 

Yield

8 servings

Prep

20 min

Cook

35 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
6 tablespoons butter, unsalted
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¼ cup all-purpose flour
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½ teaspoons baking powder
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2 cups milk
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¾ cup sugar
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½ teaspoon salt
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1 each lemon
zested
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½ cup durum semolina flour
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¼ cup olive oil
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½ teaspoons almond extract
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3 large eggs
separated
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1 x cinnamon
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1 x honey
( for drizzling)
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1 x almonds
toasted, for sprinkling
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Ingredients

Amount Measure Ingredient Features
9E+1 ml butter, unsalted
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59 ml all-purpose flour
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2.5 ml baking powder
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473 ml milk
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177 ml sugar
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2.5 ml salt
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1 each lemon
zested
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118 ml durum semolina flour
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59 ml olive oil
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2.5 ml almond extract
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3 large eggs
separated
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1 x cinnamon
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1 x honey
( for drizzling)
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1 x almonds
toasted, for sprinkling
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Directions

Preheat oven to 350℉ (180℃).

Butter 9" cake pan; dust with flour; shake out excess; reserve.

Sift flour and baking powder into a bowl; reserve.

Heat milk, ½ cup water, ¾ cup sugar, salt, and zest in a saucepan until warmed though; whisk in semolina; cook, stirring constantly, until thickened; remove from heat; whisk in butter, oil, and almond extract; cool; whisk in egg yolks.

Fold in dry ingredients; whisk egg whites into stiff peaks; fold into semolina mixture; pour into prepared pan; mix some sugar and cinnamon to make cinnamon sugar; sprinkle over the batter; bake until brown and cooked through ( about 35 minutes); remove from heat; place on wire rack; cool.

To serve, cut into slices; place on serving plates; drizzle each slice with oil, honey, and toasted almonds.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 31752% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 200mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 2%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 5%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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