Mediterranean semolina cake

8 steps · 45 min total

1. 01

   Whisk eggs and sugar

   In a mixer, whisk the eggs and sugar until the mixture is thick and pale, like a ribbon when it falls from the whisk.
2. 02

   Add yogurt and zest

   Fold in the yoghurt, then stir in the lemon zest and orange zest.
3. 03

   Combine dry ingredients

   Gradually add the almond meal, semolina, and baking powder, mixing until just combined. Be careful not to overmix.
4. 04

   Add olive oil

   Pour in the olive oil and mix until it's fully incorporated into the batter.
5. 05

   Bake the cake

   Pour the batter into a round baking tin (20-23cm), lined with baking paper. (If you have a silicone round mold, that works too.)

   Bake for 35 minutes at 180°C (or 160°C fan), or until a skewer inserted into the center comes out clean.

6. 06

   Pierce the cake

   Once out of the oven, pierce the cake all over with a skewer or a fork, making plenty of holes for the syrup to soak in.
7. 07

   Pour syrup, cool

   Pour the warm syrup evenly over the hot cake. Let it cool slightly before slicing and serving, giving the syrup time to fully absorb.
8. 08

   Make the syrup

   While the cake bakes, combine the almonds, raisins, cranberries, honey, and orange juice in a small pot. Bring the mixture to a boil, then reduce the heat and simmer for 1-2 minutes, just until it thickens slightly.