Lemon Semolina Cake
Delicious, light and really easy to prepare cake with the use of semolina. Eggless, dairy free and 100% vegan.
For the cake:
Self- raising flour
of almond milk
vegan butter spread
freshly squeezed lemon juice
Preheat oven to 170 Celsius (350 F).
Spray your cake pan lightly with cooking spray.
To make syrup, place sugar, agave, lemon juice and 1/2 cup of cold water in a saucepan over low heat.
Cook for few minutes until sugar has dissolved fully, then increase heat and bring to boil, boil for about 5 minutes until your mixture thickens.
Set aside to cool down completely.
Using an electric mixer, whisk together sugar, agave, butter, lemon zest until creamy texture will form.
Add flax eggs, semolina, flour and milk.
Pour the mixture into cake pan and bake in the oven for about 35- 40 mins or until toothpick inserted into the center comes out clean.
Ensure that lemon syrup is completely cool before pouring it all over the cake, if you don't want it too sweet, do not use all of the syrup), sprinkle with pistachio nuts.
Anna Banana Co