A delightfully summery one-bowl Semolina Olive Oil cake that is slightly sweet and surprisingly addicting! 

I’ve always wanted to make an olive oil cake, but to be honest I’ve been nervous that it would just be… weird. Like, olive oil as a cake flavor? Rully? You cray?

Well now I know the answer: I am not cray. It’s actually one of the most uniquely-flavored cakes I’ve ever eaten. 

A delightfully summery one-bowl Semolina Olive Oil cake that is slightly sweet and surprisingly addicting! 

Picture a nutty, sweet cake with slightly grassy, vegetal undertones. It’s weirdly mild in flavor, yet at the same time has enough flavor that you’re like “oh… OH. Yes.”

It’s desserty enough that it will satisfy a sweet tooth, yet the sugar isn’t overwhelming- this could easily be paired with a cup of coffee and called a breakfast cake.

A delightfully summery one-bowl Semolina Olive Oil cake that is slightly sweet and surprisingly addicting! 

In other news, I’m currently working with a designer on coming up with a brand new site that’s slated to launch in September. I want it to be the best site it can be, so I’m hoping you can help me out by taking a 5 minute reader survey here.

And on that note, I’m really struggling with my blog name. “Broma Bakery” doesn’t seem to encapsulate everything that I do anymore. But at the same time, it’s the name people know me by, and changing my name to “Sarah Fennel” doesn’t feel exactly right either. What do you think?

I just want the new site to be everything it can for you guys. I want it to showcase the things you like, minimize what you don’t, and add in some really fun new stuff, too.

A delightfully summery one-bowl Semolina Olive Oil cake that is slightly sweet and surprisingly addicting! 

That’s all for today. Now go enjoy this cake. XO!

Semolina Olive Oil Cake with Stone Fruits
 
Serves: 1 large cake
Ingredients
  • 1½ cup all-purpose flour
  • ½ cup semolina flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ cup high-quality extra virgin olive oil
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • pinch orange zest (just a little)
  • 2 teaspoons vanilla extract
  • 1 white peach, sliced thin
  • 1 nectarine, sliced thin
  • 1 cup blackberries, cut in half if they're big
  • powdered sugar, for dusting (optional)
Instructions
  1. Preheat oven to 350°F. Line an 8-inch cake pan with parchment paper.
  2. In a large bowl, whisk olive oil, eggs, sugar, orange zest, and vanilla extract until combined. Add in flour, semolina flour, baking powder, and salt, mixing until combined.
  3. Carefully fold in half of the peach, half of the nectarine, and half of the blackberries. Pour batter into prepared pan.
  4. Bake for 1 hour, or until cake is light golden brown on top. Allow to cool completely before topping with remaining fruit and dusting with powdered sugar.

A delightfully summery one-bowl Semolina Olive Oil cake that is slightly sweet and surprisingly addicting! 

21 comments

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Bonjour! Cette recette est très alléchante et la photo du gâteau Waouh! Je vais tester la recette au plus vite. Bonne journée!

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I would call it “The New Broma bakery”. Everyone would still be able to find you and the name would indicate a change.

Sarah | Broma Bakery
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Oooh, I like that idea!

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Lovely! Just simply lovely!

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I love olive oil cakes ! This one looks delicious … love the addition of the stone fruits. (ps: taking your survey right now!)

Sarah | Broma Bakery
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Thank you SO MUCH Audrey! I so, so appreciate it!

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You’ve inspired me to do the same and get past my hesitations on olive oil cake to finally try it! Oh, and Broma Bakery is definitely what everyone will recognize but I understand wanting to change it. I’ve actually been considering a similar dilemma with my own blog name. Is there a way you could include both your name and broma bakery in your new title, like “Broma Bakery by Sarah Fennel”?

Sarah | Broma Bakery
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That’s what more and more people are saying! That might make the most sense…

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this looks so delish and pretty!!! I took your reader survey 🙂 i changed up by blog name earlier this year and have never been happier, but it was a HUGE change and shift in my content and everything. i love how unique the name is but can totally get why you’re thinking of a change up!

Sarah | Broma Bakery
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Thank you SO much for taking time out of your day, Georgie! I so, so appreciate it!

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Ive been hesitant to try evoo in a cake to but these pics are proof that’s it’s a good thing ?.

Sarah | Broma Bakery
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Yes! 🙂

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Love the recipe and the photos! I totally understand the need to change but on the other hand Broma bakery is already your brand, maybe broma bakery by sarah fennel?
I will complete the survey!

Sarah | Broma Bakery
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That’s a great point. I like that idea! Thanks so much Chrisie!

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This cake looks and sounds bloody delicious! I am most definitely going to give this recipe a try:)

Sarah | Broma Bakery
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Thank you Jana! Hope you enjoy!

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I have clipped several olive oil cakes, but not made one. Not one. you’ve convinced me! I like the description that it’s not overly sweet.
Do you think all-purpose flour would work for the semolina?

Once again, beautifully photographed. TY!

Sarah | Broma Bakery
Reply

Hi Judy! Thanks so much! It’s really fantastic. I even made a version without the fruits and loved it. The all purpose technically could work for the semolina, but I wouldn’t recommend it, as the semolina flour really brings out the taste of the olive oil, and gives the cake its texture. Without it, it would just be a white cake made with olive oil.

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This is the prettiest olive oil cake! Love the gorgeous stone fruit. Will take your survey now!

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This looks delish and as usual, the photography is amazing! i TOOK YOUR SURVEY AND HOPE THE INPUT HELPS. i LIKE THE NAME OF YOUR BLOG BUT CAN UNDERSTAND WANTING TO UPDATE ALONG WITH CONCERN OF “GETTING LOST.” i LIKE THE SUGGESTION ABOVE “tHE nEW bROMA” OR BROMA REINVENTED.

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Super easy and super delicious whit whichever fruits you put in!

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