This cake….I have no words for this cake! It’s wreck havoc to all my beliefs about vegan desserts! Look, I love desserts and I love desserts made in a traditional way like using chocolate, or cream or sugar when needed. Oh and eggs! This cake has no eggs though and instead has aquafaba!!!! Aquafaba is the water from boiled, cooked up chickpeas but you can easily get this liquid from a tin of chickpeas too! Did you know that you can beat this aquafaba in soft peaks just like egg whites?? I tell you, I am a total convert and I am sure you will love it too!
This orange semolina cake is drenched in syrup and has ingredients like coconut and apple puree and orange marmalade and orange juice! It’s fast and easy to make so I will stop describing it and let you bake it already!
Right, let’s get baking my darlings!
You will need:
135 ml olive oil
180 ml orange juice
110 gr orange jam (without peel)
5 tbsp apple puree∗
5 tbsp aquafaba
50 gr desiccated coconut
60 gr brown sugar
70 gr plain flour
150 gr fine semolina
2 tsp baking powder
1 orange zest
chopped pistachios, for decoration optional
For the syrup
200 gr sugar
140 ml water
some orange peel
∗ You can easily make your own apple puree but mushing up some apples from a tin.
Pre heat the oven at 190 °C and oil an 8” round cake tin.
Prepare the syrup by adding all the ingredients in a small sauce pan. Bring to the boil. Once it starts bubbling, boil for 4 minutes further, remove from the heat and let it cool completely.
Beat the aquafaba to achieve soft peaks. Add all the dry ingredients, apart from the pistachios, in a big bowl. Add the wet ingredients, reserving the aquafaba for last. Mix well to help the marmalade dissolve. The mixture will be quite runny.
Pour the cake mixture in the cake tin and bake for 40-50 minutes. Remove from the oven and pour the cold syrup on top of the cake slowly. Let it soak it up completely and decorate with the chopped pistachios.
Ingredients
- 135 ml olive oil
- 180 ml orange juice
- 110 gr orange jam (without peel)
- 5 tbsp apple puree∗
- 5 tbsp aquafaba
- 50 gr desiccated coconut
- 60 gr brown sugar
- 70 gr plain flour
- 150 gr fine semolina
- 2 tsp baking powder
- 1 orange zest
- chopped pistachios, for decoration optional
- For the syrup
- 200 gr sugar
- 140 ml water
- some orange peel
Instructions
Step 1
Pre-heat the oven at 190ºC. Prepare the syrup by adding all the ingredients in a small sauce pan. Bring to the boil. Once it starts bubbling, boil for 4 minutes further, remove from the heat and let it cool completely.
Step 2
Beat the aquafaba to achieve soft peaks. Add all the dry ingredients, apart from the pistachios, in a big bowl. Add the wet ingredients, reserving the aquafaba for last. Mix well to help the marmalade dissolve. The mixture will be quite runny.
Step 3
Pour the cake mixture in the cake tin and bake for 40-50 minutes. Remove from the oven and pour the cold syrup on top of the cake slowly. Let it soak it up completely and decorate with the chopped pistachios.
