Semolina olive oil cake

This Olive Oil Cake tastes rich like the Mediterranean. I use Moroccan olive oil to make my grandma's olive oil cake recipe and video!

On Saturday I made a cake. On Sunday I went on a picnic. I wrapped a chunk of cake in foil, and packed it and a pocket knife. With friends, I caught the ferry across the harbour and walked along a shady, gumtree-lined path hugging the water til we reached a perfect picnic spot, with shade and views of white sailboats skating across the blue. The cake was approved by picnickers and ants alike. And tasted just as good the next day at home. This cake is similar to some in my citrus repertoire…

This Olive Oil Cake is moist and tender, perfectly flavored with olive oil and a hint of lemon. With easy-to-follow instructions, you can pull this cake together in under 30 minutes! It stays moist for a whole week at room temperature and the flavor improves overnight! This is my most requested recipe when I make it for parties, friends or birthdays. Seriously the best olive oil cake you'll ever try straight from a professional pastry chef.

Discover the magic of Ina Garten's Olive Oil Cake, a harmonious blend of zesty lemon and smooth olive oil that will transport your taste buds to Mediterranean bliss! 🍋🫒😋 This tender and moist cake is infused with the delicate aroma of lemon zest and drizzled with a tangy lemon glaze, resulting in a heavenly citrus treat. Join us on a culinary journey as we unveil Ina's renowned recipe and guide you through the simple steps to create this delightful masterpiece.

Syrupy lemon, olive oil & semolina cakes - mini lemony olive oil semolina cakes drenched in lemon syrup & topped with candied lemon slices.

The olive oil in this fragrant, sticky and lemony cake gives it a large, moist crumb that's best enjoyed while still warm. You could serve this on its own or with cream, custard or ice-cream, and it's also delicious with the sour and savoury tang of hung yoghurt. You can keep the cake for a day or two, just wrap in cling film and store in an airtight container.

This cake has the perfect level of citrus flavour, it’s moist and stays fresh for days! The roasted pistachios offer the perfect contrast to the sweet, tart flavors of the cake but would still be excellent without! Change up the citrus, add grapefruit or blood orange if you prefer.

A beautifully aromatic cake with olive oil, almonds, semolina, tangy lemon, and the gorgeous tones of cardamom and rose. No need for a mixer; this cake comes together in minutes, whether you are making it as a Vasilopita or just a delicious cake to enjoy any time of year.

Soft and spongy lemon semolina cake, bursting with citrus flavours and aroma! Delicious, every day cake topped with yoghurt and pistachios.

If you’re looking for a simple, delicious dessert, this lemon olive oil cake is the perfect recipe. This cake is moist, slightly dense, and incredibly versatile.