This semolina-olive oil cake was inspired by a dessert I had at A Voce restaurant in Manhattan. Semolina flour, the finely ground endosperm of durum wheat, adds a rustic note to this cake and gives it a slight crunch. The olive oil gives it a light texture, the syrup makes it moist, and the grapes are a surprise addition.
Serve small glasses of the Moscato wine with the cake as a special treat.–Fran Gage
Semolina-Olive Oil Cake with Drunken Grapes
- Quick Glance
- Quick Glance
- 30 M
- 1 H, 45 M
- 8 to 10 servings
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Recipe Testers Reviews
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.
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.
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.
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.