Olive oil cake with glace fruit

This light and fluffy olive oil cake uses semolina to give it amazing flavour and texture.

INGREDIENTS

• 1 cup (250ml) extra virgin olive oil, plus extra to grease
• 3/4 cup (110g) plain flour
• 2 1/2 teaspoons baking powder
• 1/2 cup (90g) fine semolina*
• 3 eggs
• 6 egg yolks
• 1 cup (220g) caster sugar
• 1/4 cup (60ml) amaretto liqueur
• Icing sugar, to dust
• Glace fruit, to serve
• Dark chocolate, melted, to serve

METHOD

• Step 1
  Preheat the oven to 170°C. Grease a 27cm springform pan with a little extra oil and line the base with baking paper.

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• Step 2
  Sift flour and baking powder into a bowl, then stir in semolina and a good pinch of sea salt. Place eggs, yolks and sugar in the bowl of an electric mixer and beat on high speed for 5 minutes or until light and thick. Fold semolina mixture into egg mixture. Mix oil with amaretto, then stir into semolina mixture and combine well.

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• Step 3
  Pour into pan, then tap on bench 2 or 3 times to remove any bubbles. Bake for 45 minutes or until a skewer inserted in centre comes out clean. Cover loosely with foil if browning too quickly. Cool slightly, then remove from pan and cool completely. Serve slices with glace fruit and a drizzle of melted chocolate.

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