1 1/4 cups all-purpose flour, plus more for the pan
1 cup semolina flour
1 1/4 cups granulated sugar
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
3 large eggs
3/4 cup plain whole milk yogurt
1/2 cup whole milk
1 cup extra-virgin olive oil
1/4 cup honey
1 lemon, grated zest
1 orange, grated zest
1 cup heavy whipping cream
3/4 cup plain Greek yogurt
2 tablespoons powdered sugar
1 scant teaspoon vanilla extract
Powdered sugar, for dusting
1 cup pitted cherries, or other seasonal fruit
HONEY LEMON GLAZE
In a small saucepan, combine the granulated sugar, honey, and 1/3 cup water and bring to a boil.
When the sugar is dissolved, remove from the heat and add in the lemon juice.
OLIVE OIL CAKE
Preheat the oven to 350°F. Butter and flour a 9-inch round nonstick cake pan.
In a medium bowl, whisk together the semolina flour, all-purpose flour, granulated sugar, baking powder, salt, and baking soda.
In a large bowl, whisk together the eggs, yogurt, milk, olive oil, honey, and lemon and orange zests. Add the flour mixture to the wet ingredients, whisking thoroughly to combine.
Pour the batter into the prepared pan.
Bake until a knife or cake tester comes out clean, for about 45 to 50 minutes. Baking Tip: This cake can get pretty brown on top. To prevent this from happening, cover the top of the pan with foil halfway through baking.
Brush with the glaze and let the cake cool for at least 20 minutes in the pan before serving.
In a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer or a whisk), whip the cream on medium-high speed until it reaches soft peaks, for about five minutes.
Add the Greek yogurt, powdered sugar, and vanilla and whip again until the mixture is light and fluffy, one to two minutes.
Lightly dust the cake with powdered sugar.
Serve with the whipped yogurt and cherries (or other seasonal fruit).
Watch The Marilyn Denis ShowDaily at 10am ET on CTV