This cake is moist, moreish and perfect as a dessert or a tea time snack. Or, you can just have it for breakfast if you don't have anything else edible in your fridge and pantry (it happens). Have your cake and eat it too.
The addition of orange and lemon makes it equally suitable for the Christmas season as it does for summer. And it's also pretty easy to make. In fact, you can juggle this recipe at the same time as making dinner.
Oh, and it's egg and dairy free! If you're trying to avoid refined sugars just substitute with coconut or date sugar (although the cake won't be as sweet), maple syrup or honey if that's your buzz.
1 cup fine semolina
1 cup almond meal (or use regular white flour if you prefer)
¼ tsp salt
150 g fine brown sugar
80 ml (⅓ cup) olive oil
125 g (½ cup) coconut cream or coconut yoghurt
185 ml (¾ cup) unsweetened almond milk (or other non-dairy alternative)
1 tsp vanilla extract
1 tsp orange blossom water/ orange essence
Finely grated zest of 1 orange and 1 lemon (or just 2 oranges)
1 ½ tsp baking powder
¼ tsp baking soda