Semolina/Olive Oil Torta

Oenotri, Napa, California, Tyler Rodde and Curtis DeFede / March 2013

For 8 servings

  • 6 Tbsps. unsalted butter, plus more for pan
  • 1/4 cup all-purpose flour, plus more for pan
  • 1/2 tsp. baking powder
  • 2 cups whole milk
  • 3/4 cup granulated sugar, plus more for cinnamon sugar
  • 1/2 tsp. salt
  • 1 lemon, zested
  • 1/2 cup semolina
  • 1/4 cup olive oil, plus more for drizzling
  • 1/2 tsp. almond extract
  • 3 lg. eggs, separated
  • ground cinnamon
  • honey (for drizzling)
  • toasted almonds (for drizzling)
  1. Heat oven to 350°F.

  2. Butter 9" cake pan; dust pan with flour; shake out excess; reserve.

  3. Sift flour and baking powder into a bowl; reserve.

  4. Heat milk, 1/2 cup water, 3/4 cup sugar, salt, and zest in a saucepan until warmed through; whisk in semolina; cook, stirring constantly, until thickened; remove from heat; whisk in butter, oil, and almond extract; cool; whisk in egg yolks.

  5. Fold in dry ingredients; whisk egg whites into stiff peaks; fold into semolina mixture; pour into prepared pan; mix some sugar and cinnamon to make cinnamon sugar; sprinkle over batter; bake until brown and cooked through (about 35 minutes); remove from heat; place on wire rack; cool.

  6. To serve, cut into slices; place on serving plates; drizzle each slice with oil, honey, and toasted almonds.

What to drink: Maculan Moscato Veneto Dindarello Passito 2011