Semolina Olive Oil Cake with Stone Fruits
- Yield 1 large cake
Semolina Olive Oil Cake with Stone Fruits
- Yield 1 large cake
Ingredients
Units
- 1 1/2 cup all-purpose flour
- 1/2 cup semolina flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup high-quality extra virgin olive oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- pinch orange zest (just a little)
- 2 teaspoons vanilla extract
- 1 white peach, sliced thin
- 1 nectarine, sliced thin
- 1 cup blackberries, cut in half if they're big
- powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F. Line an 8-inch cake pan with parchment paper.
- In a large bowl, whisk olive oil, eggs, sugar, orange zest, and vanilla extract until combined. Add in flour, semolina flour, baking powder, and salt, mixing until combined.
- Carefully fold in half of the peach, half of the nectarine, and half of the blackberries. Pour batter into prepared pan.
- Bake for 1 hour, or until cake is light golden brown on top. Allow to cool completely before topping with remaining fruit and dusting with powdered sugar.
- Yield 1 large cake