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Marmalade Coconut Semolina Cake
5 from 12 votes

Marmalade Coconut Semolina Cake

This Marmalade Coconut Semolina Cake uses semolina and ground almonds combined with orange marmalade, juice, and zest for a moist, fragrant cake. The inclusion of desiccated coconut adds texture and tropical notes. A syrup made from sugar, water, and orange blossom water is brushed over the baked cakes for added moisture and sweetness, creating a tender crumb perfect with yogurt on the side.

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 10
Calories: 474 kcal
Course: Dessert, Breakfast, Cake, Others

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

    Cup of Yum
  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.

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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 474

% 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.