Semolina/Olive Oil Torte
durum semolina flour
( for drizzling)
toasted, for sprinkling
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.