Ingredients
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For the Cake:
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1 cup fine semolina
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1/2 cup pistachio flour (ground pistachios)
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1/2 cup coconut sugar
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1/2 cup unsweetened almond milk
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1/4 cup olive oil
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1 Zest of 1 orange
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1 Juice of 1 orange
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2 tbsp orange blossom water
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1 tsp baking powder
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1 A pinch of salt
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For the Syrup:
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1/2 cup coconut sugar
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1 Juice of 1 lemon
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1 Juice of 1 orange
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1/4 cup water
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1 tsp orange blossom water
Directions
Allow the cake to cool completely before slicing. Serve the Vegan Pistachio and Orange Blossom Semolina Cake as a delightful Mediterranean dessert.
You can garnish the cake with additional chopped pistachios and orange zest for an extra burst of flavor and a decorative touch.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. |
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2
Done
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In a mixing bowl, combine the semolina, pistachio flour, coconut sugar, baking powder, and a pinch of salt. |
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3
Done
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In a separate bowl, whisk together the almond milk, olive oil, orange zest, orange juice, and orange blossom water. |
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4
Done
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Gradually add the wet mixture to the dry ingredients and mix until well combined. Allow the batter to rest for 10 minutes to let the semolina absorb the liquid. |
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5
Done
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Pour the batter into the prepared cake pan and smooth the top. |
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6
Done
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Bake in the preheated oven for 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. |
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7
Done
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While the cake is baking, prepare the syrup. In a small saucepan, combine the coconut sugar, lemon juice, orange juice, water, and orange blossom water. Bring to a simmer and cook for 5 minutes, or until the syrup slightly thickens. |
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8
Done
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When the cake is done, remove it from the oven and immediately pour the hot syrup over the hot cake, ensuring it soaks in evenly. |
