Baking•indulgent

Mint Semolina Bundt Cake

Fresh mint gives this crumbly, nutty cake a refreshing taste.

Ingredients

Quantities are shown as originally provided.

1 cup packed fresh mint leaves
zest of 1 lemon
1 1/4 cup sugar
1 1/2 cup all-purpose flour
1/2 cup course semolina
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
3/4 cup extra virgin olive oil
1/2 cup whole milk (at room temperature)
2 large eggs (at room temperature)
1/2 tsp vanilla
3/4 cup powdered sugar
2-3 tablespoons raspberry juice (from about 1/3 cup raspberries, smashed through a sieve)

1
Preheat oven to 350. Butter and flour a large bundt pan.
2
Pulse the zest, mint and sugar together until the mint is chopped finely and no large chunks remain. Set aside.
3
In a large bowl whisk together the oil, milk, eggs and vanilla. Add mint sugar mix and whisk.
4
In a separate bowl whisk together all dry ingredients. Add dry mix to wet and whisk to combine.
5
Pour mixture into bundt and bake for about 30 minutes.
6
Once cake is cool, make your glaze by stirring together the sugar and raspberry juice. You want a consistency that is thick but loose enough to dribble. Spoon the glaze over the bundt.