Pull out that high end, extra virgin, limited edition, organic olive oil you have been saving for this deliciously simple cake.
| 1½ c | all purpose flour |
| ¾ c | semolina |
| 1¾ c | sugar |
| 1½ t | kosher salt |
| ½ t | baking soda |
| ½ t | baking powder |
| 1⅓ c | extra virgin olive oil |
| 1¼ c | whole milk |
| 3 | lg eggs |
| 1 T | orange zest |
| 1 T | lemon zest |
| ¼ c | fresh orange juice |
| ¼ c | Limoncello |
Preheat the oven to 350°F. Butter and flour a 9-inch spring form pan. Line the bottom of the pan with parchment paper.
In a bowl whisk the dry ingredients. In another bowl whisk the remaining ingredients. Add the dry ingredients to the wet, whisk to combine.
Pour the batter into the prepared pan. Bake for 30 minutes, rotate, bake for an additional 30 minutes or until a skewer comes out clean. The cake should be risen and golden. Allow the cake to rest in the pan for 5 minutes, remove the cake from the pan and allow to rest on a wire rack for 30 minutes before serving.
Serve with a drizzle of high quality extra virgin olive oil.
Serves 6-8.