Cake #1 – Semolina and Extra Virgin Olive Oil Cake

After a few weeks of trying to track down Vin Santo with no luck and deciding to use an standard Italian Dessert Wine as a substitute the first cake has been made. There is a significant quantity of liquid ingredients in this recipe which makes the batter quite wet, but the quantity of semolina is enough to absorb the liquid without a problem. The cake has a more complex flavour than the standard orange and almond cake found on SBS Food Safari, this is mainly due to the subtleties of the olive oil and orange flower essense.

Semolina and Olive Oil Cake

In order to provide a standardised rating system for the various cakes which will be made over this process, the following questions will be posed against each cake.

Was the recipe easy to follow? – Yes
Did it look like the cake pictured? – Yes
Would we make it again? – Yes, but the SBS Food Safari Orange and Almond cake is much easier to make and is quite similar.

The next cake on the list is “Chocolate and Almond Torte”.

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2 Comments Add yours

  1. Dianne says:

    Hi there, I am trying to track this recipe for Semolina and Extra Virgin Olive Oil cake down, but have been unable to find it (even GT couldn’t find it in their archives). Would you be able to send me a copy please? Much sentimental attachment to it and the recipe has been lost!

    1. drscorpio says:

      Hi Dianne,

      Recipe is below. I don’t think I was able to find vin santo, so ended up using a light late harvest riesling instead.

      Semolina and Extra-Virgin Olive Oil Cake

      Serves 8-10

      Juice and finely grated rind of 1 1/2 lemons
      Juice and finely grated rind of 1 1/2 oranges
      260ml extra virgin olive oil
      300gm caster sugar
      6 eggs
      1 1/2 tbsp orange flower water
      125ml vin santo
      300gm semolina
      1 1/2 tsp baking powder
      150gm ground almonds
      Double cream, mulberries and raspberries to serve

      1. Combine citrus juice and rind, oil, sugar, eggs and 1 tsp salt in a bowl and using an electric mixer beat for 6 minutes or until well combined and aerated. Add orange flower water and vin santo and stir to combine.
      2. Sift semolina and baking powder into a separate bowl, add ground almonds and stir to combine. Using a wooden spoon, stir semolina mixture into egg mixture until well combined. Pour into a greased and baking paper-lined 24cm round springform cake tin. Bake at 160C for 1 hour and 15 minutes or until golden and a skewer inserted into centre of cake comes out clean. Allow to stand for 10 minutes in cake tin on a cooling rack before removing. Cool completely and serve with cream and berries.

      Note: vin santo (literally ‘holy wine’) is an Italian dessert wine. Available from select wine merchants.

      Enjoy

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