Father's Day Semolina Cake

Dad is tough when he needs to be and tender all the time. Celebrate Father’s Day with a cake that benefits from the firm toothlessness of semolina, even as its rich, aromatic flavors embrace the palate. ENJOY!

OLIVE OIL SEMOLINA LAYER CAKE

Serves 8

INGREDIENTS

1¼ c     Olive Oil

1 ¼ c    Sugar

1 ½ c    Cake flour

1  c       Semolina flour

2 t        Baking powder

½ t       Baking soda 

½ t       Salt 

3 T       Spiced rum for batter

2/3 c    Spiced rum to pour over cakes at the end of baking, plus more for basting the finished cakes

2 T       Orange zest (use a microplane!)

3 T       Orange juice

1 T       Vanilla extract

1 T       Almond extract

½ t       Orange extract

1T        Ground cardamom

3          Eggs

1 c    Peach or apricot jam

Frosting

2 c        Crème fraiche (or 1 c crème fraiche and 1 cup labneh)

¼ c       Sugar

½ t       Orange extract

½ c       Light brown sugar for sprinkling

Preheat oven to 350°. Thoroughly oil two round 9” cake pans.

Combine flours, baking powder, baking soda, and salt in a medium bowl. 

Using the whisk attachment of a mixer, combine eggs, zest, and sugar and beat for at approximately 3 minutes until smooth thick.  

While the mixer runs, drizzle in oil. Beat until well combined. 

Add dry ingredients a bit at a time, then add wet ingredients. Be sure to scrape bottom and sides of mixing bowl once in a while. 

When ready, divide batter evenly between the oiled cake pans. Bake for 35 minutes, until a cake tester shows no crumbs. 

Pour 1/3 cup rum over each cake tin, distributing as evenly as possible. Return to oven for 5 min. 

Remove and let cool for 10 min. Working carefully with a rubber spatula, loosen the cakes and remove from pans.

While still warm, place a layer on a cake plate. Drizzle with a tablespoon or two of spiced rum. Spread with peach or apricot jam.  Top with second layer. Drizzle with a tablespoon or two of spiced rum.

Whisk together frosting ingredients. Let rest for 10 minutes and pour onto the center of the top layer. This drippy frosting will make its way down the sides of the cake. Embrace the unpredictability!

Sprinkle with brown sugar just before serving. Garnish with edible herbs and flowers from the garden.