Makes 8-10 servings
A simple cake with classic flavours. Great for family gatherings or if you just fancy a sweet treat.
The semolina sponge cake resembles the consistency of a Romanian baked cheesecake (pasca); top it with raspberry jam and whipped cream for an irresistible dessert.
You could also substitute the raspberry elements with cherry jam and cherries, yum!
Let me know if you try this by tagging @apinchofzing on Instagram.
Ingredients
Sponge cake
100g semolina
100g self raising flour
100g sugar
300ml plain yogurt (plant based)
75ml oil (rapeseed or sunflower)
1 lemon zested and juiced
2 teaspoons vanilla extract
1 teaspoon baking powder
Whipping cream
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract
Fruity element
1/3 jar raspberry/cherry jam
A handful of fresh raspberries/cherries
Method
1. Preheat the oven to 180C.
2. To make the sponge, use a large bowl to mix the semolina, flour and sugar. Next, mix in the yogurt, oil, lemon zest and lemon juice. Lastly, mix in the vanilla extract and baking powder.
3. Pour the cake batter in a 10 inch round cake silicon mould . Place on the middle shelf of the preheated oven and bake for 35 minutes.
4. Take the cake out of the oven, remove from the silicon mould and leave to cool down on a wire rack.
5. To make the whipping cream, add to a bowl the double cream, sugar and vanilla extract and whisk until thick.
6. Once the sponge cake is cold, top with a layer of jam and pipe the whipping cream on top. Decorate with fresh fruit. Store in the fridge.
Thanks for the recipe inspiration go to Exceedingly Vegan.
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