Semolina/Olive Oil Torte
Bread
Yield
8 servingsPrep
20 minCook
35 minReady
20 minIngredients
6 Tbs. unsalted butter
1/4 cup all-purpose flour
1/2 tsp. baking powder
2 cups milk
3/4 cup granulated sugar
1/2 tap. salt
1 lemon, zested
1/2 cup semolina
1/4 cup olive oil
1/2 tsp. almond extract
3 large eggs, separated
ground cinnamon
honey ( for drizzling)
toasted almonds ( for drizzling)
Ingredients
6 Tbs. unsalted butter
1/4 cup all-purpose flour
1/2 tsp. baking powder
2 cups milk
3/4 cup granulated sugar
1/2 tap. salt
1 lemon, zested
1/2 cup semolina
1/4 cup olive oil
1/2 tsp. almond extract
3 large eggs, separated
ground cinnamon
honey ( for drizzling)
toasted almonds ( for drizzling)
Directions
- Heat 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.
