Marmalade Coconut Semolina Cake
User Reviews
5
Marmalade Coconut Semolina Cake
Description
The Marmalade Coconut Semolina Cake blends sunflower oil, fresh orange juice, orange marmalade, and zest with eggs to form the wet base. The dry mix includes semolina, all-purpose flour, caster sugar, desiccated coconut, ground almonds, and baking powder. This batter results in a runny consistency, which bakes into a lightly textured cake with a gentle citrus aroma.
The cakes are baked in loaf tins until a skewer comes out clean, then brushed several times with the warm soaking syrup made from sugar, water, and orange blossom water while still warm. This syrup soak keeps the cake moist and enhances its orange flavor.
Once cooled and unmolded, the cake is traditionally served with Greek yogurt to balance its sweetness and add creaminess. The richness from the oil and the texture from semolina and ground almonds give the cake a satisfying mouthfeel without heaviness.
This recipe adapts measurements from the Jerusalem cookbook and reflects a careful balance between citrus brightness and coconut nuttiness. The soaking syrup is key to maintaining moisture and intensifying the delicate flavors of the cake.
Ingredients
For the cake:
- 160 ml sunflower oil 2/3 cup
- 250 ml orange juice freshly squeezed
- 160 g orange marmalade 6oz
- 4 egg
- orange zest from 2 oranges
- 70 g caster sugar 2.5oz
- 70 g desiccated coconut 2.5oz
- 90 g all-purpose flour 3.2oz
- 180 g semolina 6.4oz, fine or coarse
- 2 tbsp ground almonds
- 2 tsp baking powder
Soaking syrup:
- 200 g sugar 7oz
- 140 ml water 1/2 cup + 1 tbsp
- 1 tsp orange blossom water
To serve:
- yogurt
Instructions
- Preheat oven to fan 160 C / 180 C / 350 F / gas 4.
- In a large bowl, whisk together the oil, orange juice, marmalade, eggs and orange zest until the marmalade dissolves.
- In another bowl, mix all the dry ingredients and add them to the wet. Combine everything together into a runny batter.
- 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.
- This is where I stop as the cake is perfect for me but I will continue with the recipe from Jerusalem.
- Near the end of baking time, bring the syrup ingredients to boil in a small saucepan and set aside.
- Remove the cakes from the oven start brushing the syrup them with the syrup until as much syrup as you want has been absorbed.
- Let the cakes cool and remove them from the tins and serve with some Greek yoghurt.
Notes
- Use fresh orange juice and zest to maximize citrus flavor.
- Brush the warm cake repeatedly with syrup for moistness and sweetness.
- Serve each slice with Greek yogurt to complement the citrus and coconut richness.
- Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi with UK to US measurement conversions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Sodium | 38mg | 2% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 71mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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