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.
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.
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.
That’s all for today. Now go enjoy this cake. XO!Print
Semolina Olive Oil Cake with Stone Fruits
- Yield: 1 large cake 1x
- 1½ cup all-purpose flour
- ½ cup semolina flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 3/4 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)
- Preheat oven to 350°F. Line an 8-inch cake pan with parchment paper.
- 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.
- Carefully fold in half of the peach, half of the nectarine, and half of the blackberries. Pour batter into prepared pan.
- 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.