Vegan Sticky Lemon-Yoghurt Cake

Not so long ago, Janko went traveling and bought me a little present - an amazing award-winning Middle Eastern Cookbook "Arabesque" written by Greg and Lucy Malouf - an Australian couple that brings simple street Middle Eastern food (which I absolutely adore) into perfection and with a bit of fusion twist, turns it into top-class looking flavorsome miracle. I still adore browsing through the pages, drooling over the pictures, but mostly - cooking from it :-)

The only thing I would improve in the book is the amount of pictures. They are gorgeous, but not on every recipe, which is a bit sad, as they are breath-taking.

Here is my veganised version of their:

STICKY LEMON-YOGHURT CAKE:

• 250g margarine
• 200g brown sugar
• 4 tsp grated lemon zest
• 1 tbsp flax seeds
• 1 banana
• 50g plain flour
• 2 tsp baking powder
• 250g semolina
  
• 200g chopped almonds
• 6 tbsp lemon juice
• 120g soy yoghurt

Cream together the margarine, sugar and the lemon zest. Crush the flax seeds and mix well in one tablespoon of water. Mash in the banana. Sift in the flour, baking powder and mix everything together. Add the rest of ingredients and pour the mixture into a greased baking tray.
Bake at 170 degrees Celsius for about 50 minutes. It takes a bit of time, but trust me, this si the best cake you ever smelled or tasted :-)
So moist, soft.... argh... gone in a minute :-(

This recipe is featured in my online 21-Vegan Challenge Cookbook. To get your free copy, please e-mail me or leave a comment here :-)