- 4 large eggs, at room temperature
- 1/2 cup sugar
- 3 tablespoons olive oil
- 3/4 cups fine semolina flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- zest of one orange
- 1 teaspoon pure vanilla extract
- 1/2 cup sliced almonds
- For the syrup:
- juice of 1 orange
- 1 cup sugar
- 1/2 cup honey
- 1 and 1/2 cup water
A light and syrupy semolina sponge cake served throughout Greece. It's so simple to make, yet very elegant and delicious.
Preheat the oven to 350 degrees.
Brush a 9 inch round baking pan with olive oil and line with parchment paper. Spread the almonds on the bottom of pan.
Whip the eggs and sugar in a tabletop mixer with the whisk attachment for 3-4 minutes or until thick and pale. Add olive oil and vanilla extract.
Sift the flours, salt and baking powder. Add to the wet ingredients and mix just until incorporated.
Add orange zest and mix slightly.
Pour over the almonds in the pan.
Bake for 22-25 minutes or until the cake begins to detach from the sides if the pan and a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the syrup.
Combine all of the syrup ingredients in a small saucepan and bring to a boil. Stir and cook over a low heat for 5 minutes until the sugar and honey dissolves and the syrup thickens slightly. Keep warm.
Allow the cake to cool completely. Poke it all over with a toothpick and remove from the pan. Place the cake in a dish and ladle the syrup all over it, concentrating on the edges. Ladle it a little bit at a time adding more syrup once the first has absorbed. The syrup should be very hot.
Once the cake cools completely, serve it with some homemade whipped cream or with your favorite ice cream.