Not at all seasonal, but I’m trying to use up that semolina I accidentally brought. Searching through my recipe books, I came across this Egyptian recipe for semolina cake that I was able to adapt.
- 225g plain or vanilla plant-based yogurt (I used soya)
- 180g coconut oil or vegan butter spread, melted (I used Vitalite)
- 300g semolina
- 150g ground almonds
- 100g sugar
- 1 1/2 teaspoons baking powder
- zest of 2 lemons
- juice of 2 lemons
- 150g sugar
- 75ml water
Simply mix the first set of ingredients into a dough, spread neatly into a cake mold and bake at Gas Mark 4/180C/350F for half an hour.
As that bakes, put the second lot of ingredients into a saucepan and get it all bubbling away for about five minutes, until it thickens and turns into a syrup.
Once the cake has been in the oven for half an hour, take it out and pour the lemon syrup evenly over it. Then return it to the oven for fifteen more minutes.
I didn’t initially feel very sure about this recipe, but it turned out to be a really nice, fluffy cake. Everyone on Husband’s ward likes it too (better than lemon drizzle cake, apparently).
I feel like it would be good with dark chocolate chunks, or with flaked almonds on top. I looked online and it seems like coconut is a popular addition. Because it’s such a simple recipe, it’s easy to add stuff.