Moroccan Spiced Semolina Cake with Almond Cream & Pomegranate Compote

Ingredients

• 1/3 cup fine semolina, provides unique texture and middle eastern authenticity
• 1/4 cup almond flour, adds protein and richness
• 3/4 cup unsweetened almond milk, replaces dairy
• 3 tbsp maple syrup, vegan sweetener
• 2 tbsp coconut oil, melted, for binding and moisture
• 1 tbsp ground flaxseed, for binding
• 1/2 tsp ground cinnamon, warm spice base
• 1/4 tsp ground ginger, aromatic depth
• 1/8 tsp turmeric powder, subtle earthiness
• 3/4 tsp baking powder, leavening agent
• 1/3 cup raw cashews, soaked 2 hours for cream base
• 1/2 cup pomegranate juice, for compote reduction
• 1/4 cup pomegranate arils, fresh garnish
• 2 tbsp pistachios, toasted and chopped
• 1 tbsp candied orange peel, optional garnish
• 1/2 tsp vanilla extract, flavor enhancer
• 1/8 tsp sea salt, balances sweetness

Instructions

1. 1

   Mix 1 tbsp ground flaxseed with 3 tbsp water, set aside for 5 minutes to gel.

2. 2

   Soak cashews in hot water for 2 hours, then drain and blend with 1/4 cup almond milk, 1 tbsp maple syrup, and vanilla until silky cream forms. Set aside.