For the cake: 

• 1¼ cups olive oil
• 1 ¼ cups sugar
• 1 ½ cups cake flour
• 1 cup semolina flour
• 2 tbsp baking powder
• ½ tbsp baking soda
• ½ tsp salt
• 3 tbsp spiced rum for batter
• 2/3 cups spiced rum to pour over cakes at the end of baking, plus more for basting the finished cakes
• 2 tbsp orange zest (use a microplane!)
• 3 tbsp orange juice
• 1 tbsp vanilla extract
• 1 tbsp almond extract
• ½ tbsp orange extract
• 1 tbsp ground cardamom
• 3 eggs
• 1 cup peach or apricot jam

 For the frosting:

• 2 cups crème fraiche (or 1 c crème fraiche and 1 cup labneh)
• ¼ cups sugar
• ½ tbsp orange extract
• ½ cups light brown sugar for sprinkling