Olive Oil Cake: Honey-Lemon Glazed Olive Oil Semolina Cake

If you have never had a semolina cake with citrus, and a medium fruity (or whatever your preference is) extra virgin olive oil, you have no idea what you have been missing! This Honey-Lemon Glazed Olive Oil Semolina Cake is wonderfully moist and rich. Find the recipe and printable recipe PDF below! 

 
Cake-Slice.jpg
 

Yield: One 9” Cake

Method

  1. For the Honey-Lemon Glaze: In a small saucepan, combine the granulated sugar, honey, and water and bring to a boil. Simmer for 5 minutes or until the sugar dissolves and it slightly reduces, remove from the heat, and add in the lemon juice.

  2. For the Olive Oil Cake: Preheat the oven to 350°F. Butter and flour a 9-inch round nonstick cake pan.

  3. In a medium bowl, sift together the semolina flour, flour, sugar, baking powder, salt, and baking soda. In a large bowl, whisk together the eggs, yogurt, milk, olive oil, honey, and lemon and orange zests. Add the flour mixture to the wet ingredients, gently whisk to combine. Be careful to not overmix.

  4. Pour the batter into the prepared pan. Bake until a knife or cake tester comes out clean, 45 to 55 minutes. Brush with the glaze and let the cake cool for at least 20 minutes in the pan before serving.

Note: Serve with whipped sweetened Labne frosting and fresh berries, or citrus compote

Ingredients

Honey-Lemon Glaze

¼ cup Water

½ cup Sugar

2 Tbsp. Honey

2 Tbsp. Lemon juice

 

Olive Oil Cake

as needed, Pan spray

1 ¼ cup (plus more as needed) Flour, plus more for the pan

1 cup Semolina flour

1 ¼ cup Sugar

1 tsp. Baking powder

1 ¼ tsp. Salt

½ tsp. Baking soda

3 ea. Eggs, large

¾ cup Yogurt

½ cup Milk

1 cup Extra-virgin olive oil

¼ cup Honey, orange blossom

1 Tbsp. Lemon zest

1 Tbsp. Orange zest

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.