Cooking With Rosemary

Olive Oil Rosemary Semolina Cake

Olive Oil Rosemary Semolina Cake

Ingredients

Serving: 4-6 dishes.

• 2/3 cup olive oil
• 2 tablespoons chopped rosemary
• 1 pinch of salt
• 3 cups warm water
• 3 1/2 cups semolina flour
• 3 tablespoons ground flax seeds
• juice from 1 orange.
• 1 cup sugar

Method

1. Pour the olive oil into a saucepan and heat it
2. Add the rosemary then let it infuse 20 minutes
3. Drain and discard the rosemary
4. In a bowl, mix the yeast with the warm water and let it bloom for 10 minutes
5. Stir in the orange juice, sugar, flax seeds and semolina flour, as well as a pinch of salt
6. Let it soak for 10 minutes then add the olive oil
7. Cover the bowl and let the batter rise for at least 2 hours
8. Grease a bundt pan with oil and flour it slightly then pour the risen batter into the pan
9. Bake in a preheated oven at 350F for 40-60 minutes or until risen and golden brown
10. Let it cool in the pan before serving