Ingredients:
1 cup semolina (200 g)
1/2 cup flour (75 g)
1 flax egg (1 Tbsp ground flax seeds + 3 Tbsp water)
1/4 cup coconut sugar (40 g)
1/4 cup desiccated coconut (30 g)
2/3 cup fresh orange juice (160 g)
1 tsp vanilla extract
1 tsp cinnamon
2 tsp baking powder
1/4 tsp salt

For Sherbet:
1 cup of water
1/4 coconut sugar
1/4 cup freshly juiced lemon (half a lemon)

Directions:
▪Preheat oven to 170C.
▪Mix dry and wet ingredients separately and then fold together.
▪Transfer the mixture to a paper-lined springform and bake in the middle level of your oven for about 30 minutes.
▪Meanwhile, prepare your "sherbet" by mixing the ingredients and bringing to boil. Let it simmer for about 10 minutes on low heat and then set aside to cool down a bit.
▪Your cake should be warm while the sherbet is at room temperature.
▪Pour the sherbet over your cake and set aside so the cake absorbs the liquid.