I’ve made many cakes similar to this one, especially cakes that include both cornmeal and olive oil and are lemon flavored, but this particular cake is definitely one of my all-time favorites. will go I used some coarsely ground cornmeal and regular all-purpose flour along with a finely ground semolina flour, and then flavored the cake with some Sicilian lemon and fresh rosemary from my garden.
What really makes this cake stand out is the addition of curd which helps create a very moist cake. I also used a little flavor called Fiori di SiciliaOne of my favorite extracts I buy is King Arthur’s Flour.
In place of Fiori di Sicilia, you can use half a teaspoon of vanilla and half a teaspoon of lemon extract. Don’t worry about adding rosemary to the cake, as it only adds a subtle depth of flavor and you don’t really taste the “rosemary”.
I love cakes like this because they are so versatile. I can serve this cake sliced on its own for breakfast with a nice cup of cappuccino, or I can serve it as an after-dinner dessert topped with some poached fruit and sweetened mascarpone. A dollop of cheese is also included.
Although I love the combination of lemon and rosemary, you can use thyme or lavender in place of the rosemary, or even replace the lemon juice and zest with orange. Although I kept my cake plain, you could also drizzle the top of the cake with lemon flavored glaze.
Bon appetit!
Deborah Mele.
Ingredients
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1 cup semolina flour
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2 cups all-purpose flour
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1/2 cup coarsely ground cornmeal
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 teaspoon of salt
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2 cups of sugar
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Zest from two large lemons
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1/4 cup freshly squeezed lemon juice
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1 tablespoon finely chopped fresh rosemary
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1 cup olive oil
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4 large eggs
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1 teaspoon Fiori di Sicilia (or 1/2 teaspoon vanilla and 1/2 teaspoon lemon extract)
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1 cup fat-free Greek yogurt
1 cup semolina flour
2 cups all-purpose flour
1/2 cup coarsely ground cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon of salt
2 cups of sugar
Zest from two large lemons
1/4 cup freshly squeezed lemon juice
1 tablespoon finely chopped fresh rosemary
1 cup olive oil
4 large eggs
1 teaspoon Fiori di Sicilia (or 1/2 teaspoon vanilla and 1/2 teaspoon lemon extract)
1 cup fat-free Greek yogurt
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease and flour a 12-inch bundt pan.
- Place all three flours, baking powder and soda, and salt in a bowl.
- In another bowl, combine sugar, lemon zest and rosemary.
- Using a hand mixer, add the oil to the sugar and mix on medium speed.
- Add the eggs one at a time, then the extract and lemon juice and beat until well combined.
- Beat in half of the flour mixture into the eggs, then half of the yogurt and mix until combined, then add the rest of the flour mixture and yogurt and mix until blended.
- Pour the batter into the bundt pan, and spread evenly with the back of a spoon, then bake for about 45 to 50 minutes, or until a cake tester comes out clean.
- Cool the cake for 10 minutes, then carefully run a knife around the pan and invert it onto a plate.
- Cool to room temperature before cutting.