Blueberry-Peach Citrus Semolina Cake

Blueberry-Peach Citrus Semolina Cake

RECIPE BY NELSON @FRESH_N_GREY

Ingredients
  • 1 cup all-purpose flour
  • 1 cup coarse semolina
  • 1/2 cup Mung Bean Protein Powder
  • 1 tablespoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup olive oil
  • 2 cups granulated sugar
  • 3 large eggs, separated
  • 2 teaspoons vanilla extract

 

Instructions
  1. Preheat the oven to 325F. Grease with baking spray the bottom and sides of a 9” springform pan or paper baking mold. Set aside.
  2. Mix the flour, semolina, Mung Bean and baking powder in a medium bowl. Set Aside.
  3. Rub the sugar with the orange and lemon zest until fragrant.
  4. Using an electric mixer, cream the butter with the sugar until light and fluffy.
  5. With the mixer running, add the egg yolks and olive oil. Continue mixing until the batter turns light yellow. Add the vanilla & orange extracts. With the mixer on low speed, add the flour mixture in 3 batches alternating with the yogurt.
  6. Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form.
  7. Using a spatula, gently fold the egg whites into the batter until just combined. Don't mix too much, or you will "flatten" your egg whites.
  8. Pour the batter into the pan, level with a spatula.
  9. For the Toppings: toss the peach slices and half of the cup of sugar. Arrange the peach slices atop the batter in a circular-fanned out pattern around the edges & some in the middle. Overlap will occur. Toss the blueberries with the remaining ½ cup of sugar. Scatter the blueberries atop and around the arranged peach slices. Sprinkle the coarse sugar atop the fruit.
  10. Bake for 1 hour 20 minutes or until the cake is a nice golden color. A toothpick inserted passed the fruit and into the cake should come out just about clean of cake crumbs, but not necessarily clear of fruit & or sugar.
  11. Cool for 15 minutes and then release from the pan or peel away sides of paper mold.
  12. Cold Completely. If using, sprinkle the almonds over the cake and then sprinkle over with powdered sugar.
  13. Enjoy.

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