Sicilian Almond & Semolina Cake with Blood Orange Syrup & Extra Virgin Olive Oil
Prep 20 min · Cook 28 min · Serves 2 · medium
A rustic, grain-forward Mediterranean cake made with whole grain semolina and ground almonds, drizzled with a bright blood orange syrup infused with extra virgin olive oil and a whisper of cardamom. Light, moist, and naturally sweetened with dates and honey.
Ingredients
- 0.5 cup whole grain durum semolina, finely ground
- 0.33 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
- 0.25 cup plain Greek yogurt, full-fat, unsweetened
- 1 whole eggs, room temperature
- 1 whole blood orange, zested and juiced
- 0.25 cup water, for syrup
- 0.5 teaspoon baking powder, aluminum-free
- 3 whole cardamom pods, crushed, for syrup
- 0.125 teaspoon sea salt
- 2 tablespoons sliced almonds
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