Semolina/Olive Oil Torte
Bread
Yield
8 servingsPrep
20 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter, unsalted
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 473 | ml |
milk
|
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
lemon
zested |
|
| 118 | ml |
durum semolina flour
|
|
| 59 | ml |
olive oil
|
|
| 2.5 | ml |
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.
