Stone Fruit Semolina Olive Oil Cake

Stone Fruit Semolina Olive Oil Cake
Served with Earl Grey Rose Syrup

For the syrup:
1/2 cup boiling water
2 tea bags (I used Earl Grey, but any tea will work)
1/2 cup sugar
1/2 cup dried rosebuds or petals

For the cake:
1 cup all purpose flour
½ cup semolina flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1/4 teaspoon nutmeg
½ teaspoon salt
½ cup extra virgin olive oil
½ cup sugar, divided
3 eggs, separated
2/3 cup yogurt
1 teaspoon vanilla
2 tablespoons bourbon (optional)

The topping:
a handful of cherries, pitted and halved
1 tablespoon sugar
2-3 peaches, nectarines, and/or plums, sliced thinly
more rose petals, for garnish

View the full recipe at The Woks of Life →