This is Molly’s version of an Egyptian semolina cake that’s traditionally soaked in simple syrup, but instead she uses cherry compote to showcase one of the Midwest’s finest fruits, cherries! It’s the perfect nutty snack cake that stays moist for days and the color is beautiful!
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup (28 grams) shredded unsweetened coconut
- 2/3 cup (84 grams) all-purpose flour
- 2/3 cup (120 grams) semolina flour
- 1/2 cup almond meal, toasted
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 6 tablespoons (75 grams) extra-virgin olive oil
- 1/4 cup (60 grams) heavy cream
- 1/2 cup (120 grams) whole milk
- 3 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/2 teaspoon pure almond extract
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) water
- 1/4 cup freshly squeezed lemon juice
- 1/8 teaspoon kosher salt
- 3 cups fresh pitted or frozen pitted cherries, thawed and halved
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon orange blossom water
- Toasted sliced almonds
Instructions
- Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a 9-inch square metal pan.
- To make the cake: In a large mixing bowl, whisk together the coconut, all-purpose flour, semolina flour, almond meal, baking powder, and salt. Add the olive oil, cream, and milk and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, sugar, and almond extract and beat on high until pale and fluffy, about 5 minutes. Remove the bowl from the stand mixer and use a spatula to fold in the almond meal mixture.
- Pour the batter into the prepared pan and bake until golden on top and a toothpick comes out clean or with just a few crumbs; begin checking for doneness at 28 minutes.
- While the cake bakes, make the syrupy cherry compote: Combine the sugar, water, lemon juice, and salt in a saucepan and bring to a boil. Reduce the heat to low and add the cherries. Simmer gently until the cherries are just tender but still intact, 5 to 10 minutes. Be careful not to go much longer so the cherries don’t fall apart. Remove from the heat and stir in the vanilla and orange blossom water.
- When the cake comes out of the oven, use a skewer to poke small holes all over the surface of the cake. Pour the cherries and its syrup all over the cake and sprinkle with toasted sliced almonds. Allow to cool in the pan. (You may need to pour it over in several additions, giving it a minute or two to soak in before adding the rest.) I think this cake is best at room temperature (when it’s still warm it tends to taste a little too sweet). Slice into squares and enjoy.
- Store, covered, at room temperature for up to 4 days.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 409 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 7 g |
| Cholesterol | 64 mg |
| Sodium | 290 mg |