I wanted to do a summery, Italian take on mimosa cake with this recipe. I have made mimosa cakes before, but I wanted to do a different take on it. For this cake, I went with a blood orange-olive oil cake, whipped skyr, which is this Icelandic yogurt, a blood orange-amoretti crunch, and macerated blood orange and rhubarb. It is a really fresh, light cake, meant to be eaten almost as soon as it is assembled. I opted to macerate my rhubarb, just to keep that snappy, crunchy texture, but to introduce other flavors into it so give it a more rounded taste – rhubarb on its own is very tart and sour, so the olive oil and blood orange were added to it so that it will be mild in flavor. This cake has a lot of Italian and summery elements to it, with the blood orange, the yogurt, rhubarb, amoretti being this almond biscuit, and olive oil, and I just love that about it!

For the cake:
1/4 cup semolina flour
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup olive oil
1 teaspoon vanilla extract
1 egg white
1 teaspoon baking soda
1 tablespoon white balsamic vinegar
a pinch of salt
zest from 1 blood orange

Mix ingredients together to form your batter. Pour into a lined sheet tray and bake at 350 degrees F for 15 minutes. Cool the cake down completely.

For the blood orange amoretti crunch:
1/4 cup almond meal
1 egg yolk
zest from 1 blood orange
1 teaspoon baking powder
a pinch of salt
2 tablespoons olive oil

Combine together to form a dough. Spread onto a sheet tray and bake at 350 degrees F for 15 minutes. Cool down and break into smaller pieces.

For the whipped skyr:
8 oz skyr yogurt
2 tablespoons extra virgin olive oil
1 teaspoon vanilla extract
a pinch of salt
2 tablespoons honey

Mix together to form your skyr.

For the macerated rhubarb and orange:
2 blood oranges
1 stalk of rhubarb
2 tablespoons olive oil
a pinch of salt

Segment your oranges and dice your rhubarb. Toss together with the olive oil and salt and allow that to sit until the rhubarb is completely tender.

For assembly:
Cut out two 5-inch rounds and then fabricate a third from some of your scraps. Dice up the rest of your cake scraps as they will be used to garnish the sides and top of your cake with. Place a third of your macerated rhubarb and blood oranges, with the liquid, onto your first round of cake. Then spread on a third of the skyr. Repeat with the second layer. For the third, just pour on the maceration liquid and spread on the last of the skyr. Garnish the sides of your cake with the cake cubes. Garnish the top with your crunch and macerated and freshly diced rhubarb to finish.