Again, for this entry, I had to ask for my mom's help and the recipe I used is from World Vegan Feast. This time it was Yellow Semolina Cake with Lemon Syrup (Sfoof) from Lebanon. As the name would indicate, it is made with semolina flour and is soaked with a lemon syrup after it's baked. It also has a traditional ingredient of turmeric to give it a bright yellow hue (and no joke, it's yellow!). Bryanna says in the header of the recipe that she added the less traditional lemon flavouring to the cake and a lemon syrup as well but I think it was a great addition. I love lemon cakes, they may just be my favourite of all the cakes so when I read over this recipe, I knew I had to try it.
It goes together quite quickly with the assistance of a stand mixer and the top is studded with slivered almonds which makes it quite pretty. I also love that it will hold for a few days though I'm not sure how long it will last around here. This cake is seriously moreish. It is dense and moist and full of lemony flavour. It's surprisingly not as sweet as I would have imagined with the syrup poured over top. Its just right. Mac loved it too and the fact that we are eating cake at 10:30 am too!
Also, you have until tomorrow morning at 10am EST to enter to win one of nine cookbooks (you get to choose). It is open to anyone, worldwide and all you have to do is leave a comment on this post (http://threeandahalfvegans.blogspot.ca/2012/10/around-world-in-80-plates-finland.html).
This is my final Vegan Mofo post, I hope you enjoyed it as much as I did. I found some great new blogs to follow and ate a bunch of delicious food thanks to some wonderful vegan cookbook authors. I do plan to keep up on the trip around the world just not at this pace. Hope you will come back to join me for those as well!
I had so much fun going around the world with you!! Great job, Kelly! That cake also looks like a very sweet ending.
ReplyDeleteThank you Cadry! It means so much coming from you too! I enjoyed your posts too! You had such a great theme! I am going to miss Mofo until next year but I definitely need a break too! Haha!
DeleteLoved following your posts Kelly! And great job on the cake :)
ReplyDeleteThank you! Right back at you too, I loved your theme and have so many treats to make now too.
DeleteThat looks beautiful. I'm also a big lemon fan.
ReplyDeleteI've really enjoyed your Vegan MoFo posts and look forward to reading more from you!
This cake has been the most popular recipe I've tried from World Vegan Feast so far, my husband adores it and pesters me to make it on a weekly basis. I didn't have any almonds the first time I made it and used pistachios which everyone loved so I have stuck with them since. I've also made it with a lime syrup and a gluten free version with polenta! I'm sticking with my round the world cooking too as it's been so enjoyable but will definitely slow down the pace. Looking forward to reading about your future cooking travels!
ReplyDeleteI totally agree on keeping it up but at a slower pace. I have a list of countries I am going to do from here on in. I have found so many things I have loved that I probably wouldn't have tried otherwise. Can't wait to see what you do in the future too.
ReplyDeleteThe cake was a big hit for dessert last night! I will have to try your variations out soon.
Sounds like a need to revisit that cookbook- Not only does the cake sound awesome, but anything made with semolina flour gets my attention. I've had a big bag of the stuff literally for years, so I'd sure love some delicious inspiration to finally use it up.
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