Baked in a square pan and cut into squares with a light dusting of powdered sugar

After the cake is baked, decorate with whatever herbs or flowers available (in this case, sage blossoms, sage, and rosemary.)

This Layer cake was made using a double recipe baked in two 9” springform pans. Between the layers and on top is a buttercream frosting (colored with rose powder) and decorated with forest findings.

“Semolina” Olive Oil Cake

Adapted from Sue Moran’s recipe for Lemon Olive Oil Cake on www.theviewfromgreatisland.com

This cake awakens all of the senses—aromatics from the olive oil, tender crumb from the Soft Wheat Semolina flour, and gorgeous colors from an herb/flower garnish. It checks the dessert box, though is wholesome enough to be a light, sweet breakfast. This recipe is also delightfully versatile–– it can be layered with buttercream frosting for a festive birthday cake, or simply cut into squares with a dusting of powdered sugar for a low-maintenance treat.

While we cannot grow Durum wheat (the wheat that traditional semolina flour is made from) here in NC, we make a grind of our NuEast and Catawba wheats that we call Soft Wheat Semolina flour which has a very similar texture, and works perfectly for this application.

INGREDIENTS

  • 1 cup olive oil

  • 3 large eggs

  • 3/4 cup granulated sugar

  • 2 tsp vanilla extract

  • 2 Tbs orange blossom water

  • 1/4 cup lemon juice

  • zest from 3 lemons

  • 1 tsp salt

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 cup NuEast or Catawba All Purpose flour

  • 1 cup NuEast or Catawba Soft Wheat Semolina

  • 1 cup whole milk

  • powdered sugar for dusting, optional

INSTRUCTIONS

  1. Preheat oven to 350F. Decide the shape of cake that you would like. You can use a 9” springform pan, or prepare two 9” springform pans for a layer cake (double the recipe). You can use a bread pan or brownie pan as well. Whatever pan you use, prepare it by greasing the bottom and the sides well, and/or lining the bottom with a circle of parchment paper.

  2. In a large mixing bowl, whisk together the olive oil, eggs, and sugar.

  3. Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.

  4. Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Do not over-mix at this stage, you just want to combine everything until no streaks of dry flour remain. (Overmixing is the most common mistake that will affect the texture.)

  5. Pour the batter into the pan. If you’d like you can sprinkle some granulated sugar evenly over the top, prior to baking.

  6. Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top.

  7. Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the pan and allow to cool completely on a baking rack.

  8. After cool, decorate however you like. You can dust the top with powdered sugar for a simple, yet elegant decoration. You can make a simple citrus glaze to drizzle over the top. You can decorate with herbs and flowers from the garden. You can make a buttercream frosting. Or combine any of these ideas!

  9. Enjoy with tea, coffee, as breakfast, or for every meal until it’s finished.