Honey Thyme Semolina Olive Oil Cake
A moist, flavorful cake made with hearty semolina, infused with aromatic thyme, and sweetened with honey. The richness of olive oil adds depth, making each bite tender and subtly fragrant. Perfect for any occasion or as a simple, yet elegant dessert.
Ingredients
Dry Ingredients
- 25 g all purpose flour
- 25 g fine semolina flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- pinch salt
- 1/2 tbsp fresh thyme
Wet ingredients
- 25 g extra virgin olive oil
- 40 g honey
- 30 g cane sugar
- 30 g greek yogurt
- 25 g egg (half an egg)
- 15 g milk
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350F.
- Mix dry ingredients: In a bowl, combine all the dry ingredients and set aside.
- Cream oil, honey & sugar together until light & fluffy. Whip in egg, yogurt & vanilla. Then add milk.
- Cream wet ingredients: In a separate bowl, beat together the oil, honey, and sugar until light and fluffy. Then, whisk in the egg, yogurt, and vanilla extract until smooth. Finally, add in milk.
- Slowly add the dry ingredients into the wet mixture, stirring until just combined.
- Line the mini silicone muffin pan with liners and fill it with batter about 3/4 the way full.
- Bake the cakes for about 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle with honey and sprinkle with fresh thyme before serving. Enjoy!