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)
Heat oven to 350°F.
Butter 9" cake pan; dust pan with flour; shake out excess; reserve.
Sift flour and baking powder into a bowl; reserve.
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.
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.
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