Sicilian Almond & Semolina Cake with Blood Orange Syrup & Extra Virgin Olive Oil

Ingredients

• 1/2 cup whole grain durum semolina, finely ground
• 1/3 cup ground almonds, blanched
• 5 whole pitted dates, medjool, finely chopped
• 3 tablespoons raw honey, divided: 2 tbsp for batter, 1 tbsp for syrup
• 3 tablespoons extra virgin olive oil, divided: 2 tbsp for batter, 1 tbsp for syrup
• 1/4 cup plain Greek yogurt, full-fat, unsweetened
• 1 whole eggs, room temperature
• 1 whole blood orange, zested and juiced
• 1/4 cup water, for syrup
• 1/2 teaspoon baking powder, aluminum-free
• 3 whole cardamom pods, crushed, for syrup
• 1/8 teaspoon sea salt
• 2 tablespoons sliced almonds, for garnish, toasted

Instructions

1. 1

   Preheat oven to 350°F. Line a small loaf pan (6-inch) with parchment paper.

2. 2

   In a small saucepan, combine blood orange juice, water, 1 tbsp honey, and crushed cardamom pods. Bring to a gentle simmer over medium heat for 4-5 minutes until syrupy. Remove from heat, stir in 1 tbsp extra virgin olive oil, strain out cardamom pods, and set aside.