Cake:
1 kg coarse ground semolina
2 ½ cups sugar
1 cup soy milk
125g Nuttelex (or other vegan spread of your choice)
¼ cup blanched almonds
Sugar Syrup:
3 cups water
2 teaspoons lemon juice
1 ½ cups sugar
2 teaspoons orange blossom water
Method:
1. Make sugar syrup by combining the water, juice and sugar in a saucepan. Stir to dissolve sugar, bring to a boil and then turn down to simmer 20 minutes until syrup reduces to about 2 ½ cups. Cool and then add orange blossom water.
2. Preheat oven to 150C. Grease a 20 x 30cm lamington pan.
3. Combine the semolina and sugar in a large bowl. Melt the Nuttelex and then pour it and the soymilk into the bowl with the semolina and sugar. Stir well to combine.
4. Spread the mixture into the pan and smooth the top. Press almonds into top in an array.
5. Bake uncovered for 1 hour 20 minutes until golden brown and slightly firm to the touch.
6. Cut the slice while it is still hot from the oven so that there is an almond on each slice and then pour the syrup evenly over the slice. Cool in the pan.
Gayatri
Australian School of Meditation
