Name: Semolina Olive Oil Cake with Stone Fruits
Ingredients: 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)

Yield: 1 large cake 1x

Yield: 1 large cake 1x

Units:

Scale:

Yield: 1 large cake 1x

Ingredients

1 1/2 cup all-purpose flour
1/2 cup semolina flour
1 teaspoon baking powder
3/4 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)

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Instructions

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.