Olive Oil and Semolina Cake with Balsamic Roasted Cherries and Vanilla Cream
An original dessert with a tender, lightly grainy crumb from fine semolina, scented with olive oil and citrus. It is served with balsamic-roasted cherries and a soft vanilla cream for an elegant, balanced finish.
Ingredients
- 300 g fresh pitted cherries (for roasting)
- 40 g brown sugar (for the cerezas)
- 15 ml balsamic vinegar (for the cerezas)
- 2 g orange zest (divided)
- 120 g all-purpose flour (for the bizcocho)
- 80 g fine semolina (for the bizcocho)
- 8 g baking powder (for the bizcocho)
- 2 g fine salt (for the bizcocho)
- 2 unit eggs (at room temperature)
- 130 g granulated sugar (for the bizcocho)
- 90 ml light olive oil (for the bizcocho)
- 120 g plain yogurt (for the bizcocho)
- 10 ml vanilla extract (divided)
- 30 ml orange juice (freshly squeezed)
- 180 ml heavy cream (cold)
- 20 g powdered sugar (for the cream)
- 25 g chopped toasted pistachios (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 375 °F / 190 °C. Place the cherries in a small baking dish and toss them with the brown sugar, balsamic vinegar, and half of the orange zest.
- 2
Roast the cherries for 20 minutes at 375 °F / 190 °C, stirring once halfway through, until juicy and slightly concentrated. Remove them and lower the oven temperature to 350 °F / 175 °C.
- 3
Grease and line an 8-inch round cake pan. In a bowl, whisk together the all-purpose flour, fine semolina, baking powder, and fine salt.
- 4
In a separate bowl, beat the eggs with the granulated sugar for 2 to 3 minutes until the mixture looks paler. Slowly drizzle in the light olive oil, then mix in the plain yogurt, the remaining orange zest, 1 tsp (5 ml) vanilla extract, and the orange juice.
- 5
Add the dry ingredients to the wet mixture and stir just until combined, without overmixing. Pour the batter into the prepared pan.
- 6
Bake the cake for 30 to 35 minutes at 350 °F / 175 °C, until golden and a tester comes out with a few moist crumbs. Let it rest for 10 minutes in the pan, then unmold onto a rack.
- 7
While the cake cools slightly, whip the heavy cream with the powdered sugar and the remaining 1 tsp (5 ml) vanilla extract to soft peaks.
- 8
Serve slices of the cake warm or at room temperature topped with the roasted cherries and their juices, a spoonful of vanilla cream, and chopped toasted pistachios for finish.
Chef tips
For a more delicate texture, sift the flour with the baking powder before mixing. The cherries can be made a few hours ahead and served warm or chilled.
Substitutions
You can replace the cherries with sour cherries or diced plums. The pistachios can be swapped for toasted almonds if you prefer a different nut.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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