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Fresh Meyer EVOO Upside Down Cake

This cake is more of a dense European style with freshly sliced Meyer Lemons for the top. I used fresh thyme for a more savory touch, or you can use fresh rosemary. Serve with a dollop of whipped cream or ice cream. 

Course Dessert
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 1 cup semolina
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • pinch of sea salt
  • 1 cup brown sugar
  • 3/4 cup extra virgin olive oil
  • zest and juice of two lemons
  • 3 eggs
  • 2 tablespoons fresh thyme or rosemary, minced
  • 1-2 lemons thinly sliced (1/8 in wide)

Instructions

  1. Preheat the oven to 350 degrees and butter a 9-inch baking pan. Set aside.

  2. Combine the almond four, semolina, baking powder and sea salt in a medium bowl. Stir thoroughly to remove any lumps. Set aside.

  3. In another bowl combine the brown sugar, olive oil, juice and zest, eggs and thyme. Beat with a hand mixer or stand mixer until the mixer is lighter in color and well incorporated. 

  4. Fold the wet ingredients into the semolina mixture until well incorporated.

  5. Arrange the lemon slices in the buttered pan, not overlapping the slices. Add the batter on top of the lemon slices.  Smooth the top of the cake.

  6. Bake at 350 degrees for 30-35 minutes or until skewer inserted comes out clean.

  7. Leave the cake in the pan to cool for 5 minutes. Remove and cool the cake on a wire rack. When cooled you may add a dusting of powdered sugar, or serve with a dollop of whipping cream or vanilla ice cream.