Lenten cake with semolina and oriental flavors

Vegan Cake with Semolina and Oriental Flavors Preparation time: 15 minutes Baking time: 30-40 minutes Total time: 1 hour (plus cooling time) Number of servings: 12 Are you dreaming of a light, fragrant, and satisfying dessert that contains no animal-derived ingredients? I propose a delicious recipe for a vegan cake with semolina and oriental flavors that will impress any sweet lover! This cake is not only a perfect choice for fasting periods but also a delight you can enjoy anytime, easy to prepare and full of captivating flavors. Your magical ingredients: For the cake: - 200 g semolina - 100 g flour - 200 g sugar - 100 ml oil (opt for a light sunflower or olive oil) - 250 ml sparkling water - 75-100 g crushed walnuts (about 4 tablespoons) - 75-100 g crushed pistachios (about 4 tablespoons) - 1 packet baking powder - 2 packets vanilla sugar - 1 teaspoon orange essence - Zest from 1/2 orange For the syrup: - 100 ml water - 150 g sugar - 1 packet vanilla sugar - Zest from 1 orange - Juice from 1 orange - Juice from 1 lemon For decoration (optional): - Ground walnuts/pistachios - Coconut - Candied orange peel - Sour cherries from jam Preparing the cake: 1. Prepare the ingredients: Start by gathering all the necessary ingredients. Make sure you have everything at hand to work efficiently. It is important that the sparkling water is cold to help achieve a fluffy texture. 2. Mix the syrup: In a bowl, add the sparkling water, sugar, and vanilla sugar. Use a mixer or whisk to mix well until the sugar completely dissolves. This will be the wet base of your cake. 3. Add the semolina: Over the cold syrup, add the semolina. Mix well until fully incorporated. You can use a spatula to ensure there are no lumps. 4. Incorporate the flour and baking powder: Sifting the flour before adding it to the mixture is essential to avoid clumps. Add the sifted flour along with the baking powder and mix until you obtain a homogeneous composition. 5. Oil and flavors: Pour the oil over the resulting dough and mix well. You will notice that the dough becomes thinner. Now is the time to add the orange zest, orange essence, walnuts, and pistachios. If you prefer a stronger nut flavor, you can lightly roast them before adding. 6. Let the dough rest: After mixing all the ingredients well, let the dough rest for 10-15 minutes. This will allow the semolina to absorb the liquid and help the cake become fluffier. 7. Prepare the baking tray: Meanwhile, line a baking tray (20x30 cm) with oil and sprinkle flour on the bottom to prevent sticking. You can use baking paper if you prefer. 8. Preheat the oven: Preheat the oven to 175°C. It is important for your cake to bake evenly, and the oven should be well heated. 9. Pour the dough: Pour the mixture into the prepared tray. Sprinkle the reserved pistachios and walnuts on top for a pleasant appearance and a crunchy texture. 10. Bake the cake: Place the tray in the preheated oven and let it bake for 30-40 minutes. I recommend checking the cake after 30 minutes using the toothpick test – if the toothpick comes out clean, the cake is ready. Preparing the syrup: 1. Boil the syrup: In a small pot, add water and sugar, and let it boil over medium heat. Stir occasionally until the sugar dissolves. Then, add the lemon and orange juice, as well as the orange zest. 2. Thicken the syrup: Continue boiling the mixture until the syrup starts to thicken slightly. Once it reaches the desired consistency, add the vanilla sugar and mix well. Turn off the heat and let the syrup cool. Finalizing the cake: 1. Meanwhile, cool the cake: When the cake is baked, remove it from the oven and let it cool in the tray. Then, use a toothpick to poke holes in it. 2. Soak the cake: Pour the cooled syrup over the cooled cake, ensuring that each portion is well covered. This will allow the cake to absorb the syrup's flavor and become moist and delicious. 3. Final cooling: Leave the cake in the fridge for about an hour to firm up and blend the flavors. 4. Decorate and serve: Before serving, decorate the cake with ground walnuts, pistachios, or grated coconut, as desired. You can also add sour cherries from jam or candied orange peel for an attractive appearance. Useful tips for a perfect result: - You can experiment with other types of nuts, such as almonds or hazelnuts, to achieve new flavors. - Adding spices like cinnamon or cardamom will give the cake an exotic note. - If you want a stronger orange flavor, you can add more zest or orange essence. - Serving the cake alongside herbal tea or black coffee will enhance the culinary experience. Nutritional information: This vegan cake with semolina and oriental flavors is rich in fiber and protein from nuts, making it an excellent choice for a healthier dessert. One serving (about 100g) contains approximately 300 calories, but the intake may vary depending on the ingredients used. Enjoy your meal! I look forward to hearing your impressions of this recipe! Don't forget to share the final result on your social media, along with your cooking enthusiast friends! This cake is not just a dessert but also an opportunity to create delicious memories around the table.

Ingredients

• 200 g semolina
• 100 g flour
• 200 g sugar
• 100 ml oil
• 250 ml sparkling water
• 75-100 g crushed walnuts (about 4 tablespoons)
• 75-100 g crushed pistachios (about 4 tablespoons)
• 1 packet baking powder
• 2 packets vanilla sugar
• 1 teaspoon orange essence
• zest from 1/2 orange. For the syrup: 100 ml water
• 150 g sugar
• 1 packet vanilla sugar
• zest from an orange
• juice from 1 orange
• juice from 1 lemon. For decoration (optional and to taste): crushed walnuts/pistachios or chopped with a knife
• coconut
• candied orange peel
• cherries from jam.

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