Recipes
Egyptian - Semolina & Coconut Cake
60 mins
60 mins
Serves Makes 1 cake
Serves Makes 1 cake
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Month.
Many thanks to Margaret Johns for this recipe. With thanks to http:gormandizewithus.blogspot.com
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Ingredients
- ½ cup margarine
- ¾ cup raw sugar
- 75g dessicated coconut (unsweetened)
- 1 cup semolina
- 1 tsp baking powder
- ½ cup plain wholemeal flour
- ¾ cup almond milk
- 1 tsp vanilla extract
- Whole blanched or sliced almonds, to decorate
Syrup
- 2/3 cup caster sugar
- 2/3 cup water
- 2 Tbs lemon juice
- Start with the syrup so it has time to cool.
Directions
- Start with the syrup so it has time to cool.
- Place the sugar, water and lemon juice in a saucepan over a medium heat and stir until all the sugar is dissolved. Bring to the boil and then reduce the heat and let it simmer for 6-8 minutes, until it thickens (doesn’t need to be too thick, just syrupy!). Once cool, chill in the refrigerator while you make the cake.
- Preheat oven to 180oC.
- Melt the margarine in a saucepan and then add all the remaining ingredients except the blanched almonds, stir well to combine.
- Grease a square baking dish well and pour the batter into it, spreading it out evenly.
- Bake in oven for 30 – 35 minutes, until the top is golden. Remove from the oven and score lines diagonally across the surface.
- Pour the chilled syrup over the hot cake and then decorate with almonds. Allow to cool slightly and serve either warm or chilled.
