Simple, moist semolina cake with fine durum wheat semolina. Refined with a fruity frosting made from organgen juice and turmeric. A slightly different alternative to the classic vegan sponge cakes. Vegan, oil reduced, lactose free.
Add durum wheat semolina, raw cane sugar, baking powder, baking soda and bourbon vanilla to a baking bowl and whisk until evenly combined .
450 g Durum wheat semolina, 150 g Raw cane sugar, 1 Pack Baking powder, 1 tbspn Baking soda, ¼ tbspn Bourbon vanilla ground
Add yogurt, apple pulp, margarine, orange juice, orange zest and flaxseed eggs. Continue stirring carefully and add the mineral water at the very end. Do not stir too long, otherwise the leavening power of the dough will be destroyed.
400 g Yogurt nature, 100 g Apple pulp, 100 g Margarine, Juice of one organic orange, Zest of half an orange, 120 ml Mineral water with a lot of carbonic acid
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
Pour into springfrom and smooth out.
Put in the oven and bake for 45 minutes.
When the baking time is over, use a wooden stick to check if the cake is done. If the wooden stick comes out "clean", remove from oven and let cool completely.
For the FROSTING Place powdered sugar and turmeric in a bowl, carefully pour in orange juice and stir until a smooth frosting is formed.