Citrus semolina olive oil cake
Cakes
I had a slice of cake when having brunch at a wonderful restaurant in Bed Stuy (Brooklyn) and I immediately decided i had to re-create it. It was moist and had a wonderful rustic quality, not overly sweet and a citrus flavor that was not overpowering. I thought that the cake was probably made with semolina and olive oil so searched for recipes that seemed like they could be similar to this delicious cake. I found one on Epicurious and made it making several changes to the original recipe. I made it in a loaf pan rather than a round spring form and the first cake I found too sweet so I decreased the sugar, I also didn't garnish with candied orange slices and completely changed the soaking syrup using the juice from a tangerine and lemon along with the zest. The resulting cake is moist, and absolutely delicious. The bottoms and sides of the cake develop an almost crisp crust that when soaked in the syrup is so wonderful. This cake is very simple to make it comes together quickly with relatively few steps.
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