Semolina Cake with Fresh Peaches & Goat Cheese


by Heather Harris Brady

I felt like doing an Italian dinner this week so I’m starting off with dessert first, then on Thursday we’ll have the main course. This cake comes in many guises but the premise is always the same, olive oil in place of butter and at least part of the flour is replaced with cornmeal or semolina. Since this cake has a naturally sandy, crumbly texture it would lend itself well to replacing the unbleached flour below with a GF blend.

This cake goes together really quickly. If you want to serve it right away you could skip the glaze. Make sure you use an olive oil that you enjoy, because the flavor really comes through.

It stays moist and keeps well while playing nicely with any berries or other fresh fruit you have on hand for topping. In addition to the peaches here I used a small dollop of fresh goat cheese with honey and lavender, but you could sub in creme fraiche or a greek yogurt too.

Semolina Cake with Fresh Peaches, Makes one 8″ cake

  • 1/2 c. olive oil (a citrus flavored oil would be nice as well)
  • 2 eggs
  • 1 c. sugar
  • 1/2 c. white wine
  • 1-1/4 c. unbleached all-purpose flour
  • 1/2 c. semolina pastry flour or fine cornmeal
  • 2 t. baking powder
  • 1 fresh peach, diced
  • Zest of one lemon
  • 2 c. powdered sugar
  • Juice of one lemon or lime

Preheat the oven to 350. Combine the olive oil, wine, eggs and sugar in a bowl. Beat well.


Add the flour, baking powder and the semolina. Quickly stir together.


Fold in the diced fresh peach.


Spoon the batter into a well-greased 8″ cake pan.


Bake about 25 minutes or until golden brown. Test the center to make sure it’s cooked through.


Turn the cake out onto a cooling rack.


Set the cake rack over a plate while you stir up the glaze.


Stir the powdered sugar and lemon/lime juice together to make a smooth, pourable glaze.


Pour it over the cake. I pour it all in the middle and then coax it to the outside by pushing it with the back of the spoon.


Let the cake stand for an hour or so while the glaze sets.


The cake slices nice and cleanly.


Serve with fresh fruit. As noted, I’ve added a dollop of fresh goat cheese (Idyll Farm with honey and lavender). Slightly sweetened sour cream would work too.



One year ago: Peach Cobbler


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