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A sliced green Bundt cake with bright pink icing on a grey plate. Three pieces are separated in the foreground, and a spoon with pink icing rests nearby on a marble surface.
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Mint Semolina Bundt Cake

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

Ingredients

  • 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

Raspberry glaze

  • 3/4 cup powdered sugar
  • 2-3 tablespoons raspberry juice from about 1/3 cup raspberries, smashed through a sieve

Instructions

  • Preheat oven to 350. Butter and flour a large bundt pan.
  • Pulse the zest, mint and sugar together until the mint is chopped finely and no large chunks remain. Set aside.
  • In a large bowl whisk together the oil, milk, eggs and vanilla. Add mint sugar mix and whisk.
  • In a separate bowl whisk together all dry ingredients. Add dry mix to wet and whisk to combine.
  • Pour mixture into bundt and bake for about 30 minutes.
  • 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.