Ingredients
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1 cup fine semolina (sooji) fine semolina1 cup fine semolina (sooji)
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1/2 cup all-purpose flour all-purpose flour1/2 cup all-purpose flour
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1/2 cup organic cane sugar organic cane sugar1/2 cup organic cane sugar
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1/2 cup extra-virgin olive oil extra-virgin olive oil1/2 cup extra-virgin olive oil
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1 cup unsweetened plant milk (such as oat or almond) unsweetened plant milk1 cup unsweetened plant milk (such as oat or almond)
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1/2 cup fresh orange juice fresh orange juice1/2 cup fresh orange juice
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1 tablespoon orange zest orange zest1 tablespoon orange zest
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1 tablespoon lemon zest lemon zest1 tablespoon lemon zest
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1/2 teaspoon ground cardamom ground cardamom1/2 teaspoon ground cardamom
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1/2 teaspoon baking powder baking powder1/2 teaspoon baking powder
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1/4 teaspoon baking soda baking soda1/4 teaspoon baking soda
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1/4 teaspoon salt salt1/4 teaspoon salt
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Pinch of saffron threads saffron threadsPinch of saffron threads
Directions
For best results, let the cake rest for at least 2 hours after soaking in the syrup. Serve with extra citrus zest or fresh berries if desired. For a more intense floral flavor, increase orange blossom water. Cake keeps well for 3 days in an airtight container at room temperature.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan. |
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2
Done
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Soak the saffron threads in 2 tablespoons of warm plant milk and set aside. |
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3
Done
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In a large bowl, whisk together semolina, flour, sugar, cardamom, baking powder, baking soda, salt, orange zest, and lemon zest. |
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4
Done
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In another bowl, combine olive oil, remaining plant milk, orange juice, and saffron-milk mixture. |
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5
Done
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Pour wet ingredients into the dry ingredients and mix until just combined. Do not overmix. |
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6
Done
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Pour batter into the prepared pan and smooth the top. |
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7
Done
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Bake for 30-35 minutes, or until a toothpick comes out clean and the top is golden. |
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8
Done
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While the cake is baking, prepare the syrup: Combine lemon juice, orange juice, sugar, and orange blossom water in a small saucepan. Bring to a simmer, stirring to dissolve sugar. Simmer for 3-5 minutes, then remove from heat. |
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9
Done
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When the cake is done, let it cool for 10 minutes, then poke holes all over the surface with a skewer. |
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10
Done
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Slowly pour the warm syrup over the cake, letting it soak in. Cool completely before slicing. |
