Bring out the best in your baking with the delicate flavour and texture of Australia’s award-winning extra virgin olive oil
Extra virgin olive oil is widely known for its health benefits and antioxidant properties, but did you know it’s also fantastic to bake with? Next time it’s your turn to bring morning tea, try Karen Martini’s simple yet scrumptious Extra Virgin Olive Oil and Semolina Cake and enjoy, guilt free.
200ml Cobram Estate Light Extra Virgin Olive Oil, plus extra, to grease
4 free-range eggs
150g caster sugar
350g fine semolina
150g almond meal
2 tsp baking powder
100g thick natural yoghurt
Zest and juice of 2 large lemons
Preheat oven to 170°C fan‑forced. Grease a 26 x 12cm loaf tin and line with baking paper.
Put eggs, sugar and honey in a large bowl and beat with a whisk until pale.
In second large bowl, combine semolina, almond meal and baking powder. In a third large bowl, combine extra virgin olive oil, yoghurt and lemon zest and juice. Fold ½ of the semolina mixture into egg mixture, followed by all of the oil mixture. Fold in remaining semolina mixture until well combined. Pour batter into the prepared tin and smooth top. Bake for 60 minutes or until cooked through when tested with a skewer – the skewer will come out with crumbs on it.
Remove cake from tin and put on serving board. Drizzle with 3 tbsp honey. Cut into slices and serve warm with yoghurt and honey. Garnish with lemon zest, if desired.
THE BEST OIL
Extra Virgin Olive Oil (EVOO) is the highest grade of olive oil you can find and the healthiest choice as all the natural antioxidants (like polyphenols and vitamin E) are retained through the natural extraction process. Cook, bake or drizzle with this versatile oil – its clean, fresh flavour helps make any meal delicious.
For more information, visit COBRAMESTATE.COM.AU