baking a cake for aphrodite (vegan greek semolina-custard dessert!)

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Oat milk is often less expensive and still creamy.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

semolina

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is gluten-free and nutritious.

Start by making the semolina cream filling by bringing plant milk to a simmer with vanilla, cinnamon, and a pinch of salt.

Add fresh orange juice and stir in the semolina and maple syrup, mixing well to avoid clumps.

Stir in a cornstarch-water mix and cook for another minute before removing from heat.

Stir in a tablespoon of almond butter and set aside to cool.

Chop a red apple and pear into small pieces.

Heat coconut oil or vegan butter in a pan and sauté the chopped apple and pear for a few minutes.

Add walnuts, maple syrup, cinnamon, and optional lemon or orange juice, and continue sautéing until soft and fragrant.

Combine water, rice syrup, and sugar in a pot, adding orange zest and apple peel for flavor and color, then boil until thickened into syrup.

Cut the apple into very thin slices and soak in hot lemon water until soft.

Preheat the oven to 180 degrees Celsius (350°F).

Layer phyllo dough sheets in a baking dish, brushing each layer generously with olive oil.

Use about 10 sheets for the base, add the apple and pear filling, and the semolina cream filling.

Fold over the edges of the phyllo, brush with oil, and cover with three more layers of phyllo.

Cut the last sheet into thin stripes, brush with oil, and arrange the soaked apple slices to form roses on top.

Bake for 30 to 40 minutes until golden brown.

Pour the syrup over the dessert while warm, add pistachios and gold glitter, and let it set for 1 to 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens