• 2 cups Semolina
• 1 Tbs baking powder
• 1½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar, divided
• 2 eggs
• 1¼ cups buttermilk
• ¾ cup TAO EVOO (add some lemony zing by using ¼ cup TAO lemon olive oil and ½ cup TAO EVOO)
• 1 tsp vanilla
• zest of 1 lemon
• 4 medium, ripe apricots, pitted and cut in half OR 4 medium, ripe bananas, sliced length wise in half
• ⅔ cup honey, any variety will do but we like Honey Feast Orange Blossom
• ¾ cup TAO apricot white balsamic if you use apricots in this recipe, or TAO banana white balsamic if you use bananas in this recipe
Instructions for the cake:
1. Preheat oven to 350 degrees F.
2. Lightly oil (with EVOO) the bottom and sides of a of a 9” by 13” rectangular baking pan and then line bottom of pan with parchment paper.
3. In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar until completely mixed.
4. Incorporate the buttermilk and the eggs with the dry ingredients and whisk until fully combined.
5. Whisk in the olive oil, lemon zest, and vanilla to the batter and whisk until smooth.
6. In a separate bowl, toss the apricots, or bananas, with 1/2 cup of sugar.
7. Place the apricot halves, or the bananas, cut side down on the parchment paper at the bottom of the pan. Use a nice, even pattern so the finished product has a pretty, uniform look.
8. Pour the batter over the apricots or bananas, and shake the pan slightly to settle the batter.
9. Bake in the preheated oven for 30-35 minutes. Do not to overbake as this cake can dry out quickly.
Instructions for the syrup:
1. Make the glaze while the cake is baking by gently heating the honey and the apricot or banana balsamic in a saucepan. The mixture should never go above a light simmer for about 10-12 minutes over medium heat while it thickens and reduces by about a third.
2. When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in. Let the cake cool completely.
3. Place a serving plate on top of the baking pan and carefully turn upside down to allow the cake to drop to the plate. Slowly peel the parchment from the top of the cake.
4. This cake is best when served at room temperature with vanilla ice cream or a dollop of Greek style yogurt.