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Semolina/Olive Oil Torte

 

Bread
20

Yield

8

servings

Prep

20

min

Cook

35

min

Ready

60

min

 

Ingredients

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

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

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 31752% of calories 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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