Marmalade Coconut Semolina Cake
A flavourful marmalade, coconut and semolina cake.
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 160 ml (2/3 cup) sunflower oil
- 250 ml (1 cup) freshly squeezed orange juice
- 160 g (6oz) orange marmalade
- 4 eggs
- Zest of 2 oranges
- 70 g (2.5oz) caster sugar
- 70 g (2.5oz) desiccated coconut
- 90 g (3.2oz) all purpose flour
- 180 g (6.4oz) semolina (fine or coarse, up to you)
- 2 tbsp ground almonds
- 2 tsp baking powder
- 200 g (7oz) sugar
- 140 ml (1/2 cup + 1 tbsp) water
- 1 tsp orange blossom water
- Yoghurt
Instructions
- 1
Preheat oven to fan 160 C / 180 C / 350 F / gas 4.
- 2
In a large bowl, whisk together the oil, orange juice, marmalade, eggs and orange zest until the marmalade dissolves.
- 3
In another bowl, mix all the dry ingredients and add them to the wet. Combine everything together into a runny batter.
- 4
Grease 2 loaf tins and line them with greaseproof baking paper. Split the batter evenly between the tins and bake for about 45 minutes or until a skewer comes out clean.
- 5
This is where I stop as the cake is perfect for me but I will continue with the recipe from Jerusalem.
- 6
Near the end of baking time, bring the syrup ingredients to boil in a small saucepan and set aside.
- 7
Remove the cakes from the oven start brushing the syrup them with the syrup until as much syrup as you want has been absorbed.
- 8
Let the cakes cool and remove them from the tins and serve with some Greek yoghurt.