Moroccan Spiced Semolina Cake with Almond Cream & Pomegranate Compote

Name: Moroccan Spiced Semolina Cake with Almond Cream & Pomegranate Compote
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 servings
Ingredients: 0.33 cup fine semolina; 0.25 cup almond flour; 0.75 cup unsweetened almond milk; 3 tbsp maple syrup; 2 tbsp coconut oil; 1 tbsp ground flaxseed; 0.5 tsp ground cinnamon; 0.25 tsp ground ginger; 0.125 tsp turmeric powder; 0.75 tsp baking powder; 0.33 cup raw cashews; 0.5 cup pomegranate juice; 0.25 cup pomegranate arils; 2 tbsp pistachios; 1 tbsp candied orange peel; 0.5 tsp vanilla extract; 0.125 tsp sea salt

Prep 20 min · Cook 35 min · Serves 1 · medium

Vegan

A North African-inspired dessert featuring a moist, fragrant semolina sponge cake infused with warm spices, topped with silky almond cream and tart pomegranate reduction. Garnished with toasted pistachios and candied orange peel.

Ingredients

0.33 cup fine semolina
0.25 cup almond flour
0.75 cup unsweetened almond milk
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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