Name: Orange semolina custard with spiced peach syrup
Ingredients: 400ml fresh orange juice; 60g caster sugar; 8 strips of orange peel; 1 cardamom pod, bashed; 2 star anise; 1 cinnamon stick; ½ A vanilla pod, seeds removed and reserved; 1 tbsp lemon juice; 420g tin sliced peaches, drained; 680ml oat milk; 180g caster sugar; 150ml orange juice; 75g fine semolina; 60g tahini; 60g vegan butter or margarine; 30g pine nuts, toasted and lightly crushed; 1 tsp sumac

Cake Veganisable

Serves 6-8

Cook 45 min

Rest 4 hr - overnight

This is inspired by a Greek set custard dessert called galaktoboureko made with fine semolina. The spiced peach syrup adds a festive touch. You can make both elements the day before and store them separately, ready for a quick assemble just before serving.

Ingredients

SPICED PEACH SYRUP
400ml	fresh orange juice
60g	caster sugar
8	strips of orange peel
1	cardamom pod, bashed
2	star anise
1	cinnamon stick
½	A vanilla pod, seeds removed and reserved
1 tbsp	lemon juice
420g	tin sliced peaches, drained
CUSTARD
680ml	oat milk
180g	caster sugar
150ml	orange juice
75g	fine semolina
60g	tahini
60g	vegan butter or margarine
TOPPING
30g	pine nuts, toasted and lightly crushed
1 tsp	sumac

Method

To make the syrup, add the orange juice, sugar, orange peel, cardamom, star anise, cinnamon and vanilla pod (reserve the seeds) to a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, until golden and syrupy and reduced to about a third. Leave to cool, before adding the lemon juice and drained peaches.
For the custard, add the oat milk, sugar, orange juice, semolina and reserved vanilla seeds to a medium pot and whisk to combine. Cook on medium heat for about 15 minutes, whisking constantly, until thickened and smooth. Remove from the heat and whisk in the tahini and butter, until melted and completely smooth. Allow to cool slightly, pour into a large, shallow serving bowl, about the width of a large dinner plate, and gently press a piece of cling film on top to stop it from forming a skin. Refrigerate for a minimum of 4 hours or overnight, to set.
To serve, carefully remove the cling film from the custard. Spoon the peaches and their syrup over the custard (discarding the whole spices if you wish) and finish with the pine nuts and sumac.