Semolina/Olive Oil Torte
Mediterranean semolina olive oil cake with lemon zest, almond extract, and cinnamon sugar topping. Moist Italian-inspired torte drizzled with honey and toasted almonds, perfect for brunch or elegant dessert.
YIELD
8 servingsPREP
20 minCOOK
35 minREADY
60 minThis rustic Mediterranean torte swaps butter for fruity olive oil and uses semolina flour for a uniquely tender, slightly grainy crumb that soaks up honey like a dream.
Lemon zest and almond extract perfume the batter, while a cinnamon-sugar crust forms on top as it bakes.
The semolina gets cooked into a creamy custard with milk first, then folded with whipped egg whites for an airy, cloud-like texture.
Serve each slice drizzled with your best olive oil, a stream of honey, and a scatter of toasted almonds for textural contrast.
Chef Tips
- Stir the semolina constantly to prevent lumps
- Cool the semolina mixture before adding egg yolks to avoid scrambling
- Fold egg whites gently to keep the torte light and fluffy
- Use high-quality olive oil, you’ll taste it in every bite
- This pairs beautifully with espresso or sweet dessert wine
Ingredients
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.
Comments