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[email protected] July 11, 2021
This was a very delicious and moist cake. I loved that it wasn’t overly sweet. I baked it in a 8by8 deep dish for 35 mins and it was perfect.
sdebrango July 11, 2021
Thank you so much!! I did the same last time I made it and it works great in a round or square or loaf pan. So happy you liked it and thank you again❤️❤️
GML February 20, 2021
This is a really great unique cake. It's light, not quite savory, but not too sweet. I used blood oranges for the simple syrup which turned out amazing. Also, by applying the simple syrup right when the cake is still hot, it absorbed nicely and also caramelized perfectly into a kind of glaze that was unexpected and delicious.
Audreymcoll January 31, 2021
Just made this and it was soooo good! I made in a round 9” pan and I was worried about the measurements but it was perfect I just cooked it about 30 mins instead of 45-50 and it came out phenomenal.
sdebrango January 31, 2021
Thank you so much, you know I completely forgot about this cake and thank you for reminding me. I am going to make it again in a round pan. So happy you enjoyed it and thanks for giving it a try!
Indira A. October 1, 2016
I did use semolina (and not polenta - not sure why I wrote that!). Will add a bit more yoghurt next time and syrup too, thanks for the tips
Indira A. September 28, 2016
I just made this cake today and it was sadly a bit disappointing. It's quite dry and has little taste except the olive oil and the gritty polenta (I used the fine type). I think it would be tastier with a lemon cream cheese icing perhaps?
Molly April 17, 2015
Suzanne, I'm thinking of adapting this recipe for muffins for a restaurant...I'd like to make a larger quantity ahead of time and save it in the fridge. Do you have any recommendations on keeping it. I see it has baking soda in it already, which helps with the leavening. Have you ever tried saving it?
I just ran across this recipe in searching for dessert ideas that will go with a Middle Eastern-inspired meal. It looks fabulous! Saving it to hopefully try very soon!
EmilyC March 9, 2014
Suzanne -- I made this today and it's seriously one of the best desserts I've made or eaten in a long time. I've tried many variations on citrus-olive oil-yogurt cakes, and this one is my favorite. I added 3/4 tsp ground cardamom to the cake batter and used orange zest versus lemon but otherwise followed your recipe to the letter. Outstanding!
sdebrango February 16, 2021
Emily, I am terribly embarrassed just seeing your kind comment 7 yrs ago. I am so sorry, I am making this cake and came to recipe to see comments I didn’t know were there. Thank you so much and I am so sorry.
Regine November 13, 2013
Interesting. Just saw this. I was curious to check your recipes a bit more after I saw u won the frosting contest. Your recipe is similar to one I posted this week. It is called Revani and it is a Middle Eastern semolina based cake soaked with a simple sugar syrup. I must try yours now.
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