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Preheat oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment paper; lightly grease and flour pan. Set aside. Whisk together cake flour, semolina flour, baking powder and salt in a medium bowl; set aside.
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In the bowl of a stand mixer fitted with the whisk attachment, combine sugar, extra-virgin olive oil, Cannabis-Infused Olive Oil, milk, lemon zest, 1 tablespoon orange zest, and the vanilla bean paste. Beat on medium until well combined, about 2 minutes. With mixer still on medium, add eggs, one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture, beating until just combined, about 30 seconds. Using a rubber spatula, scrape whisk attachment to release any trapped citrus zest and fold it into the batter.
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Pour the batter into the prepared pan. Bake until risen in the middle and a toothpick inserted in the center comes out with moist crumbs, 32 to 38 minutes. Let cake cool in pan on a wire rack for 10 minutes; run a knife along the edge and invert onto a plate. Flip cake, top-side up, to the wire rack to cool completely, about 1 1/2 hours.
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Whisk together powdered sugar, lemon juice and remaining 1 tablespoon orange zest in a small bowl. Set wire rack with cake over a parchment-lined sheet pan. Pour glaze over cake and gently spread to the edges using a small offset spatula, allowing some of the glaze to drip down the sides of the cake. Let stand until glaze hardens, at least 30 minutes or up to 4 hours. Transfer cake to a serving plate. Garnish with citrus just before serving.
Kitchen Toke Inc.
Note
Each serving contains 11 to 14 mg THC, based on Cannabis-Infused Olive Oil and a 20% THC strain of cannabis.
This recipe was developed in partnership with Kitchen Toke, the first media company dedicated to teaching people about culinary cannabis for health and wellness.
