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–+ servings
semolina cake prajtura cu gris vegana

Semolina Cake

This semolina cake is inspired by the popular Turkish Revani and Egyptian Basbousa cake recipes. Give it a try!
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 pistachios and almonds. Mix until creamy.
  • Pour the mixture into the greased cake tin and bake in the oven for about 30 mins, until the top part is golden. Do the test with the toothpick. If it comes out clean it's ready. If not, leave it for another 10 minutes.
  • Prepare the syrup. In a medium saucepan, add the sugar, agave, lemon/orange juice and 1 cup of water.
  • Cook for a few minutes on low heat, until the sugar is dissolved. Then bring to boil, about 5 minutes, until the syrup thickens. Set aside to cool.
  • Pour the syrup over the cake and let it rest about 20 minutes
  • Sprinkle chopped pistachios and almonds on top