http://leitesculinaria.com/18241/recipes-semolina-olive-oil-cake.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Wed, 23 May 2012 18:54:09 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/18241/recipes-semolina-olive-oil-cake.html#comment-1389 Testers' Choice Mon, 14 Sep 2009 20:18:15 +0000 http://leitesculinaria.com/?p=18241#comment-1389 Linda Pacchiano: This cake was very easy to prepare and it doesn't take much time or any elaborate ingredients. I baked it in my Viking oven for exactly 43 minutes and it came out perfect! This is a very classic Italian cake—simple, not too sweet. I am not surprised that the source was <a href="ttp://www.avocerestaurant.com/" rel="nofollow">A Voce,</a> considering their reputation and the reviews they have received. Linda Pacchiano: This cake was very easy to prepare and it doesn’t take much time or any elaborate ingredients. I baked it in my Viking oven for exactly 43 minutes and it came out perfect! This is a very classic Italian cake—simple, not too sweet. I am not surprised that the source was A Voce, considering their reputation and the reviews they have received.

]]> http://leitesculinaria.com/18241/recipes-semolina-olive-oil-cake.html#comment-1388 Testers' Choice Mon, 14 Sep 2009 20:17:16 +0000 http://leitesculinaria.com/?p=18241#comment-1388 [Lila Ferrari] This is a very simple cake to make. The semolina gives it a slight crunch, and there's a faint hint of the olive oil in your mouth. It's a wonderful cake to have with a dessert wine—the cake is neither too sweet nor too dry. The olive oil flavour wasn't too bossy; in fact the people I served it to were surprised when I told them it was a major player. The texture of the cake was dense like a pound cake, I guess from the semolina, and the grapes folded into the batter helped to keep the cake moist. I found that it's even better the next day when the flavours have a chance to develop. The macerated grapes disappeared pretty quickly so they didn't have a chance to be evaluated the next day. The grapes would be really good over ice cream or with zabaglione. I would definitely make this again. [Lila Ferrari] This is a very simple cake to make. The semolina gives it a slight crunch, and there’s a faint hint of the olive oil in your mouth. It’s a wonderful cake to have with a dessert wine—the cake is neither too sweet nor too dry. The olive oil flavour wasn’t too bossy; in fact the people I served it to were surprised when I told them it was a major player. The texture of the cake was dense like a pound cake, I guess from the semolina, and the grapes folded into the batter helped to keep the cake moist. I found that it’s even better the next day when the flavours have a chance to develop. The macerated grapes disappeared pretty quickly so they didn’t have a chance to be evaluated the next day. The grapes would be really good over ice cream or with zabaglione. I would definitely make this again.

]]> http://leitesculinaria.com/18241/recipes-semolina-olive-oil-cake.html#comment-1387 Testers' Choice Mon, 14 Sep 2009 20:14:39 +0000 http://leitesculinaria.com/?p=18241#comment-1387 [Brenda Carleton] What a marvelous cake. I loved almost everything about it— the semolina added such a great texture, the macerated grapes were so flavourful with the vanilla bean, the cane sugar was lovely (am always on the look out for cane sugar uses) and the syrup was mmmmm...so delicious. This is really one of my new favourite cakes—it would be perfect for a company brunch. [Brenda Carleton] What a marvelous cake. I loved almost everything about it— the semolina added such a great texture, the macerated grapes were so flavourful with the vanilla bean, the cane sugar was lovely (am always on the look out for cane sugar uses) and the syrup was mmmmm…so delicious. This is really one of my new favourite cakes—it would be perfect for a company brunch.

]]> http://leitesculinaria.com/18241/recipes-semolina-olive-oil-cake.html#comment-1386 Testers' Choice Mon, 14 Sep 2009 20:13:05 +0000 http://leitesculinaria.com/?p=18241#comment-1386 [Elie Nassar] The cake recipe is simple and very good. The semolina gives it a unique texture and the olive oil blends perfectly with the drunken grapes. Those Muscat soaked grapes are simply delicious. I can snack on them by themselves. The cake also acquired a wonderful slightly crusty and a bit chewy crust which I loved. I will definitely make it again. [Elie Nassar] The cake recipe is simple and very good. The semolina gives it a unique texture and the olive oil blends perfectly with the drunken grapes. Those Muscat soaked grapes are simply delicious. I can snack on them by themselves. The cake also acquired a wonderful slightly crusty and a bit chewy crust which I loved. I will definitely make it again.

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