Citrus Semolina Olive Oil Cake

• Syrup
• 2 cups granulated sugar
• 1 1/2 cups water
• 1/4 cup orange or tangerine juice
• 1/4 cup lemon juice
• zest of a small orange or tangerine and lemon
• Cake
• 1/2 cup olive oil
• 1/4 cup +2 tbs sugar divided (1/4 cup goes in cake batter and the 2 tbs in the egg whites)
• 1 cup all purpose flour
• 1/2 cup semolina flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 large eggs separated at room temperature
• 2/3 cup whole milk yogurt
• 1/2 teaspoon lemon zest
• 1 teaspoon vanilla extract

1. Place all ingredients in saucepan, bring to a boil on high heat, reduce to med/high and boil for 10-15 minutes or until syrup reduces by approximately 1/2. Set aside.
2. Preheat oven to 350u0b0F. Brush loaf pan pan with olive oil. Whisk both flours,baking powder, baking soda and salt in a medium bowl. Using an electric mixer, beat 1/4 cup sugar and olive oil in a large bowl for 1 minute. Beat in yolks, then flour mixture. Beat in yogurt, zest, and vanilla only until combined. Using clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in 2 tbs sugar until firm peaks form. Fold egg whites into batter just to blend in 2 additions. Transfer to prepared pan; smooth top.rnBake cake until a toothpick inserted into center comes out clean, about 45-50 minutes. Pierce hot cake all over with a toothpick or skewer. Slowly drizzle 1/4 cup warm syrup all over. When syrup is absorbed, slowly pour 1/4 cup more syrup over. Reserve remaining syrup for serving. Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake.

syrup, sugar, water, orange, lemon juice, orange, cake, olive oil, sugar, flour, flour, baking powder, baking soda, kosher salt, eggs, milk yogurt, lemon zest, vanilla

Taken from food52.com/recipes/20617-citrus-semolina-olive-oil-cake (may not work)