This light and fluffy olive oil cake uses semolina to give it amazing flavour and texture.
INGREDIENTS
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1 cup (250ml) extra virgin olive oil, plus extra to grease
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3/4 cup (110g) plain flour
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2 1/2 teaspoons baking powder
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1/2 cup (90g) fine semolina*
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3 eggs
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6 egg yolks
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1 cup (220g) caster sugar
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1/4 cup (60ml) amaretto liqueur
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Icing sugar, to dust
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Glace fruit, to serve
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Dark chocolate, melted, to serve
METHOD
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Step 1Preheat 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 2Sift 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 3Pour 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.
NUTRITION
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2230 kj
ENERGY
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34g
FAT TOTAL
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6g
SATURATED FAT
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1g
FIBRE
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7g
PROTEIN
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192mg
CHOLESTEROL
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550.71mg
SODIUM
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30g
CARBS (SUGAR)
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48g
CARBS (TOTAL)
All nutrition values are per serve
NOTES
* Fine semolina is from selected supermarkets and health food shops.