Dairy-Free Revani Breakfast Cake

Ingredients

• 1 cup Semolina Flour
• 1 cup All-Purpose Flour
• 1 cup Sugar
• 2 teaspoons Baking Powder
• 3 large Eggs
• 1 cup Coconut Milk
• 1/2 cup Olive Oil
• 1 tablespoon Orange Zest
• 1 tablespoon Lemon Zest
• 1 cup Water
• 1 cup Sugar (for syrup)
• 1/2 cup Orange Juice
• 2 tablespoons Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C. Grease and flour a 22.86 × 33.02 cm baking pan.
2. 2In a bowl, combine semolina flour, all-purpose flour, sugar, and baking powder.
3. 3In another bowl, whisk together eggs, coconut milk, olive oil, orange zest, and lemon zest.
4. 4Add the wet ingredients to the dry ingredients and mix until just combined.
5. 5Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. 6While the cake is baking, make the syrup. In a saucepan, combine water, sugar, orange juice, and lemon juice. Bring to a boil and simmer for 5 minutes.
7. 7Once the cake is out of the oven, let it cool slightly. Then, poke holes all over the cake with a fork.
8. 8Pour the warm syrup evenly over the cake. Let it cool completely before serving.

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