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Preparation Time : 15
Cook Time : 25
Total Time : 40
1 cup sugar 1/2 cup water 1/2 tablespoon fresh lemon juice 1 tablespoon rosewater FOR THE CAKE: 2 cups fine semolina 1 cup desiccated coconut 1/2 cup sugar 1/2 cup vegan butter 1 1/2 cups plant-based milk (coconut milk/almond milk/soy milk) 2 teaspoons baking powder 10-12 almonds halved (optional)
Take water, sugar and lemon juice in a thick bottomed pan. Bring it to a boil. Boil for 3 minutes. Turn off the heat and add rose water. Cool it to room temperature. FOR THE CAKE: Preheat oven to 375°F. Grease and line a 7-inch by 7-inch rectangular cake pan. Cream butter and sugar. Whisk together semolina and baking powder. Add semolina mix to butter-sugar mixture. Add milk and stir. Fold in desiccated coconut.
Pour the batter into the prepared pan and level it with a spoon. Let it sit for 10 minutes. Score the batter into 1 inch square with a sharp knife. Place one almond half in each square.(optional)
Bake for 30 minutes or until the top and sides are golden brown. Remove from the oven. Remove from the pan after 10 minutes. Cut the cake along the lines you scored. Pour cold syrup onto the hot cake. Let the cake sit for two hours before serving.
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