Semolina olive oil cake

The olive oil in this fragrant, sticky and lemony cake gives it a large, moist crumb that's best enjoyed while still warm. You could serve this on its own or with cream, custard or ice-cream, and it's also delicious with the sour and savoury tang of hung yoghurt. You can keep the cake for a day or two, just wrap in cling film and store in an airtight container.

This Olive Oil Cake tastes rich like the Mediterranean. I use Moroccan olive oil to make my grandma's olive oil cake recipe and video!

poor's man cake with a rich feeling to it

This lavender and lemon semolina cake with extra virgin olive oil and almonds, is citrusy, floral, and full of delicious summer flavor.

I’ve been playing around with this recipe for quite some time now and made several versions of it with different winter fruits. The addition of the semolina and high quality olive oil in the …

On Saturday I made a cake. On Sunday I went on a picnic. I wrapped a chunk of cake in foil, and packed it and a pocket knife. With friends, I caught the ferry across the harbour and walked along a shady, gumtree-lined path hugging the water til we reached a perfect picnic spot, with shade and views of white sailboats skating across the blue. The cake was approved by picnickers and ants alike. And tasted just as good the next day at home. This cake is similar to some in my citrus repertoire…

The Semolina, Olive Oil, and Honey Cake is so easy to make and the glaze at the end keeps the cake incredibly moist.

Picture credit #kristinjohns #cake #baking

Fig is the star at farmers’ markets all over Greece this time of the year, and we couldn’t but celebrate this summer fruit by creating a delicious Lemon & Fig Semolina Cake. This cake is inspired by traditional Greek recipes that call for olive oil instead of butter, and semolina that adds a wonderful texture […]

With the longer days and the warmer weather, spring is a sweet season for baking. If you want an easy cake that requires just a few steps or a handful of ingredients, check out these 17 lazy cake recipes.

This is a beautiful, unique, and elegant cake with a delicate flavor that's the perfect backdrop for summer peaches and nectarines.

Olive oil cakes are so ridiculously fast and foolproof the style of cake is favored by amateurs and pros alike because its success reflects only the quality of its ingredients. Use good olive oil and it always be an unqualified winner: tender, impossibly moist, fragrant, and perfect.

This cake has the perfect level of citrus flavour, it’s moist and stays fresh for days! The roasted pistachios offer the perfect contrast to the sweet, tart flavors of the cake but would still be excellent without! Change up the citrus, add grapefruit or blood orange if you prefer.

A moist, fragrant cake made with rosemary, olive oil and lemons.

This lemon and raspberry olive oil cake is perfectly soft and filled with zesty lemon flavours and sweet raspberry notes. An Italian classic, it has become one of my go-tos when I want to whip up a fail safe cake to serve with a pot of tea. The great thing about this cake is that by using olive oil it actually slows down the process of going stale or 'starch retrogradation'. So you can enjoy this cake for several days after it's been baked!

bengingi's EVOO Citrus Sumac Semolina Cake: To celebrate the gorgeous citrus now in season here in Israel, I partnered with the queen Adeena Sussman to create a beautiful + easy going recipe for you to enjoy with your lovers. Apart from being seasonal and sporting an incredible texture due to the semolina flour and the sumac, this cake is olive oil based which makes it dairy free. 🙌🏻 After we baked the cake we prepared and poured a bright pink blood orange syrup on top to add another layer…

I received a second hand comment the other day that I feed my guys a lot of vegetables…maybe too much. I would have to agree that yeah, I do cook a lot of vegetables around here, from grinding them into smoothies, chopping them into “fried” rice, piling up huge salads, or even hiding them in …

Adapted from this Bon Appetit recipe Check out the original recipe, which includes the addition of a syrup, but I don't think the syrup is necessary — the cake is so delicious as is. A few notes: I increased the baking powder by ¼ teaspoon because I used a loaf pan. This might not be necessary if you use a muffin tin, as suggested in the original recipe. As noted in the post, I've made the cake three times now, once with butter, once with olive oil, and once with grapeseed oil. The…

The BEST Orange Cake - easy to make, moist and bursting with zesty flavour. Dress it up by adding orange slices and syrup or serve plain.

The original dessert that was served at the Inn at Cedar Falls dinner was a lemon thyme cake, with vanilla ice cream. You can find the recipe for it over at the awesome Smith Bites who were also on the Amish trip with me. I used the dessert as a jumping off point to create my own bundt cake, with Bergamot Orange, a sour orange most often associated with Earl Grey tea. It’s a marvelous citrus fruit but hard to source, so if you can’t find it, feel free to substitute a sour citrus like Lemon…