The thing I love about this cake is you have complete artistic freedom to experiment with different spices. Maybe some add a little bit of ginger, or cinnamon? Just make sure you use the turmeric, as that’s what gives the cake its gorgeous yellow colour. If you love dense, aromatic cakes packed with flavor, which are freezer friendly, this is for you.
For the gluten free version, substitute the semolina for cornmeal or polenta and the all purpose flour for a gluten free flour.
To freeze, wrap each piece in plastic wrap and store in an airtight container. —Mya Istanbouly
All purpose flour
Ground aniseed (can be substituted for 2 tsp of cardamom
Soymilk (or water), chilled
Sesame seeds, slivered almonds or pine nuts, to garnish. I used chopped raw almonds