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–+ servings
semolina cake prajtura cu gris vegana

Semolina Cake

A moist vegan semolina cake soaked in citrus syrup, inspired by Turkish Revani and Egyptian Basbousa. Fragrant with orange blossom and topped with pistachios and almonds.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Choose Serving Size 8

Ingredients 

For the cake:

  • 2 cups semolina
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 Tbsps psyllium husks or freshly ground flax seeds
  • 1 Tbsp orange zest
  • ½ cup coconut sugar
  • ½ cup agave nectar
  • ⅓ cup coconut oil softened
  • 2 Tbsp pistachio nuts
  • 2 Tbsp ground almonds
  • 1 Tbsp orange blossom water

For the syrup:

  • ½ cup coconut sugar
  • ½ cup agave nectar
  • 1 lemon juiced
  • 1 cup water

Instructions

  • Preheat the oven to 180 C (350 F).
  • Line a cake tin with parchment paper.
  • In a mixer bowl, add all the cake ingredients except the pistachios and almonds. Mix until creamy.
  • Pour the mixture into the lined cake tin and bake for about 30 minutes, until the top is golden. Test with a toothpick: if it comes out clean, the cake is ready; if not, leave it for another 10 minutes.
  • Prepare the syrup. In a medium saucepan, add the coconut sugar, agave, lemon juice and 1 cup of water.
  • Cook for a few minutes over low heat, until the sugar is dissolved. Then bring to a boil, about 5 minutes, until the syrup thickens. Set aside to cool.
  • Pour the syrup over the cake and let it rest for about 20 minutes.
  • Sprinkle chopped pistachios and almonds on top.

Notes

For best results, pour the cooled syrup over the warm cake and let it rest about 20 minutes before adding the nuts. Store covered at room temperature for up to 3 days.