This recipe was adapted from a recipe I saw in a magazine last week. The beauty of cooking dairy free is learning to adapt recipes to suit your diet. This cake is beautifully moist and tastes just as good the next day. So simple to make, I suggest stocking up your Tarian Pantry with the necessary ingredients and get baking!
Ingredients
100g unsalted pistachios
220g caster sugar
75g plain flour
1 ½ tsp baking powder
250g fine semolina
300ml soymilk
125g vegan margarine melted and cooled
rind of 1 lemon, finely grated
Syrup
220g caster sugar
125ml water
1 cinnamon stick
3 tbsp lemon juice
Method
To make the syrup, combine the sugar and water in a saucepan and slowly bring to a simmer. Add cinnamon stick and then simmer over a medium heat for 8 minutes. Remove from heat and stir through lemon juice. Cool until at room temperature, remove cinnamon stick and set aside.
Pre heat oven to 170 degrees. Lightly grease and line a rectangular cake tin (28cm x 17cm).
Using a blender or food processor, combine pistachios and sugar and blend to a fine powder. Sift the flour and baking powder into a bowl, and then stir in the semolina and pistachio mixture.
Combine the soymilk, melted butter and lemon rind, then slowly add this to the flour mixture, stirring until smooth and well combined.
Pour this mixture into the lined cake tin and bake for 35-40 minutes or until a knife comes out clean. Pour over lemon syrup until it has been absorbed. Cut into diamond shapes and serve.
To be lovely and decedent, serve topped with rose petals.
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