Citrus Semolina Olive Oil Cake Recipe

Name: Citrus Semolina Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Syrup; 2 cups granulated sugar; 1 1/2 cups water; 1/4 cup orange or tangerine juice; 1/4 cup lemon juice; zest of a small orange or tangerine and lemon; Cake; 1/2 cup olive oil; 1/4 cup +2 tbs sugar divided (1/4 cup goes in cake batter and the 2 tbs in the egg whites); 1 cup all purpose flour; 1/2 cup semolina flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 3 large eggs separated at room temperature; 2/3 cup whole milk yogurt; 1/2 teaspoon lemon zest; 1 teaspoon vanilla extract

Servings: persons

Syrup
2 cups granulated sugar
1 1/2 cups water
1/4 cup orange or tangerine juice
1/4 cup lemon juice
zest of a small orange or tangerine and lemon
Cake
1/2 cup olive oil
1/4 cup +2 tbs sugar divided (1/4 cup goes in cake batter and the 2 tbs in the egg whites)
1 cup all purpose flour
1/2 cup semolina flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3 large eggs separated at room temperature
2/3 cup whole milk yogurt
1/2 teaspoon lemon zest
1 teaspoon vanilla extract

1
["Place all ingredients in saucepan, bring to a boil on high heat, reduce to med/high and boil for 10-15 minutes or until syrup reduces by approximately 1/2. Set aside.", "Preheat oven to 350u00b0F. Brush loaf pan pan with olive oil. Whisk both flours,baking powder, baking soda and salt in a medium bowl. Using an electric mixer, beat 1/4 cup sugar and olive oil in a large bowl for 1 minute. Beat in yolks, then flour mixture. Beat in yogurt, zest, and vanilla only until combined. Using clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in 2 tbs sugar until firm peaks form. Fold egg whites into batter just to blend in 2 additions. Transfer to prepared pan; smooth top.
2
Bake cake until a toothpick inserted into center comes out clean, about 45-50 minutes. Pierce hot cake all over with a toothpick or skewer. Slowly drizzle 1/4 cup warm syrup all over. When syrup is absorbed, slowly pour 1/4 cup more syrup over. Reserve remaining syrup for serving. Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake."]

1013

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Syrup, 2 cups granulated sugar, 1 1/2 cups water, 1/4 cup orange or tangerine juice, and more.

Yes, Citrus Semolina Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Citrus Semolina Olive Oil Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions