Broma Bakery · by Sarah | Broma Bakery
Semolina Olive Oil Cake with Stone Fruits
NUTRITION · PER SERVING—
CAL 100%·PRO 100%
CARBS 409G49% OF CAL
32G FIBER163G OTHER213G TOTAL SUGAR
FAT 170G46% OF CAL
25G SAT145G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender semolina and olive oil cake studded with stone fruits like peaches and nectarines. Light, Mediterranean-inspired, and perfect with fresh fruit.
dessertmediterraneanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1½ cup all-purpose flour
- ½ cup semolina flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 3/4 cup high-quality extra virgin olive oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- pinch orange zest (just a little)
- 2 teaspoons vanilla extract
- 1 white peach, sliced thin
- 1 nectarine, sliced thin
- 1 cup blackberries, cut in half if they’re big
- powdered sugar, for dusting (optional)
At a glance
PER SERVING
CAL 100%·PRO 100%
CARBS 409G49% OF CAL
32G FIBER163G OTHER213G TOTAL SUGAR
FAT 170G46% OF CAL
25G SAT145G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1882mg
- Total sugar
- 213g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1575mg
- Calcium
- 163mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1882MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.