Apple season is right around the corner, and we're welcoming it with this ooey-gooey semolina apple cake. It's also the perfect dessert for Rosh Hashanah!
I can't believe it's mid august, we're already in Holiday mode. Meaning we're already thinking about menus and Rosh Hashana recipes. In mid August! Sheesh....
And just to give you a glimpse of how our creative process works, check out how this recipe was created....
Vicky: " We have to start thinking about recipes for Rosh Hashanah"
Vicky: " We have to do something with apples and honey"
Vicky: " I'm thinking some kind of semolina cake. We can incorporate apples and honey in it.... We've never done it before, but you're the baker so I'm sure you can figure it out..."
Me: "Uh... ok"
So, a mad scientist (aka me) gets in the kitchen and boom! Semolina apple cake, done.
Ok, it's not always that simple and it doesn't always work out the first time around. But for some reason, baked goods with apples in them are "my thing". Why? I have no idea. All I know is that the very first cake I ever baked was an apple cake. The first pie I ever made, apple. First donuts, apple.
So I guess you can expect a few more recipes coming soon... Hope you enjoy this one!
Did you like this ? Leave us a rating! Did you love it? Share it or leave us a comment on Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!Print
Apple season is right around the corner, and we're welcoming it with this ooey gooey semolina apple cake . It's also the perfect dessert for Rosh Hashanah!
- 3 flax eggs ( 3 tbsp ground flax seeds mixed in ⅔ cup lukewarm plant-based milk) OR 3 large eggs
- ⅔ cup semolina flour
- ⅔ cup walnut or almond meal
- 2 tbsp corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ½ cup coconut oil, at room temperature
- ½ cup sugar
- 1-5.3oz container vanilla coconut "yogurt" (here we used So Delicious)
- 1 tsp pure vanilla extract
- 2 medium apples, sliced thin (here we used ginger gold)
- 1-2 tbsp brown sugar (to taste)
- ⅓ cup honey or maple syrup
- ½ tsp cinnamon
- Preheat oven to 375F. Grease a 9.5 inch springform pan
- If using flax eggs, mix together lukewarm milk and flax seeds in a small bowl. Set aside. If using regular eggs skip this step.
- In a medium bowl, combine the semolina, walnut or almond meal, corn starch, baking powder, baking soda, and salt. Set aside
- In a large bowl, combine the coconut oil and sugar. Beat at medium speed with an electric mixer until creamy, about 2-3 minutes. Slowly add the yogurt, vanilla extract, and flax mixture OR the 3 large eggs, (depending on what you are using) and continue mixing for another 2-3 minutes, until well incorporated.
- Reduce the speed and slowly add the semolina mixture, mixing until just incorporated
- Pour the batter into the greased springform pan. Arrange the sliced apples on top, sprinkle the brown sugar, and bake for 50 minutes placing the pan on a baking sheet in case some of the batter leaks out of the springform pan.
- Combine the honey or maple syrup with the cinnamon in a small saucepan and whisk well. Place it on the stove over medium-low heat until warm. Pour all over the baked cake
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: baking
- Cuisine: middle eastern
- Serving Size: 1 slice
- Calories: 378
- Sugar: 31.2
- Sodium: 22
- Fat: 19.2
- Saturated Fat: 12.1
- Unsaturated Fat: 2.3
- Trans Fat: 0
- Carbohydrates: 47.6
- Fiber: 3.3
- Protein: 4.7
- Cholesterol: 0
Keywords: Semolina cake, apple cake, Rosh Hashanah, parve, holiday