Christmas

Orange Semolina Olive Oil Cake with Pistachio Praline Blender Whipped Cream

by:
November  3, 2020
1 Rating
Photo by 23meyer
Author Notes

Often semolina cakes can be dull and lacking in moisture, but this cake is neither of those things. Plenty of olive oil brings both a super moist texture, and a layer of complexity to the flavor pallete. Using a blender to whip the cream also results in a thicker, more frosting-like texture. I used a small cast iron pan to bake the cake, but it could also easily be made in a cake pan, or doubled and made in a larger size cast iron pan. —23meyer

  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 4-6
Ingredients
  • Orange Semolina Olive Oil Cake
  • 1/4 cup sugar
  • 1/2 cup olive oil
  • 1 egg
  • 1/4 cup
    2 tablespoons milk


  • 1 teaspoon vanilla paste, or 1/4 tsp extract
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup semolina flour
  • 1/4 heaping cup orange marmelade
  • Pistachio Praline Blender Whipped Cream
  • 3 tablespoons Pistachios
  • 3 tablespoons sugar
  • 1 tablespoon water
  • 1 cup heavy whipping cream
  • 3/4 teaspoon salt
In This Recipe
Directions
  1. Orange Semolina Olive Oil Cake
  2. Preheat oven to 350°
  3. Line the bottom of a small cast iron skillet or cake pan with parchment paper, and grease the sides.
  4. Add sugar, olive oil, and egg into a medium-size bowl, stir until combined.
  5. Add milk, vanilla paste, baking powder, and salt, and stir again until smooth.
  6. Add flour and semolina into the batter, and gently stir until combined.
  7. Gently fold the marmelade into the batter a few times, so the marmelade is distributed in large streaks.
  8. Dump batter into prepared skillet or cake pan, cook in the oven for 30-35 minutes.
  9. Remove from skillet or pan and let cool. I like to flip the cake over, because it looks nicer. There is no practical reason to do so, though.
  1. Pistachio Praline Blender Whipped Cream
  2. Prepare a small piece of parchment paper on the counter.
  3. Combine sugar and water in a pan, and simmer, making sure not to stir too much, until medium golden brown, approximately 3-5 minutes. Remove from heat, and stir in pistachios.
  4. Remove from pan and flatten onto parchment paper. Let cool for a couple of minutes until hard and no longer flexible or tacky.
  5. Break the nut mixture into several parts, and throw into blender. Blend, scraping off the sides as needed, until fairly pulverized. If you wish to garnish the cake with some praline, reserve a tablespoon or so of this mixture.
  6. Add cream and salt to the blender, and blend on high speed until it begins to thicken slightly(which may depend on your specific blender). Once this happens, pulse in 5 second increments as to not overwhip, until at desired consistency.
  7. Scrape out of blender, and top either the whole cake with it, or dollop on each slice individually.
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