Citrus Semolina Olive Oil Cake

This delightful Citrus Semolina Olive Oil Cake combines the bright flavors of orange and lemon with the richness of extra virgin olive oil. The semolina adds a unique texture that is both moist and slightly grainy, while a hint of sea salt enhances the sweetness. Perfect for any occasion, this cake is a harmonious blend of traditional baking techniques and creative flair, making it a standout dessert.

Ingredients:

• 1 cup semolina flour
• 1/2 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 1 cup milk
• 1 large orange (zested and juiced)
• 1 large lemon (zested and juiced)
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp vanilla extract
• 2 large eggs

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the semolina flour, all-purpose flour, baking powder, and sea salt.
3. In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the olive oil, milk, orange juice, lemon juice, orange zest, lemon zest, and vanilla extract, mixing well.
4. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.