There is such a thing as love at first sight with a recipe. When I read semolina, orange and coconut in the same sentence I could have signed a blank check it was gonna be my kind of jam. Had I signed that blank check, it would have been a good investment !
- 18cl sunflower oil ( I went for olive oil )
- 24cl orange juice
- 160g orange marmalade
- 4 eggs
- 1 orange zest
- 70g sugar
- 70g dried coconut
- 90g flour
- 180g semolina
- 2 tbsp almond flour
- 2 tsp baking powder
- for the syrup : 200g sugar + 1 tbsp orange blossom water ( which I could not find in any of the stores I shop.. so I’ve replaced it with the juice from the orange ) + 14cl water
- Heat the oven to 180C / 350F
- In a bowl beat the oil, the orange juice, the marmalade, eggs and orange zest until you get a smooth mix.
- In another bowl mix all dry ingredients before folding into the first mix. You’ll get a fairly liquid batter.
- Grease you cake tin, and bake for 45 min to 1 hour using the blade of a knife to test the cooking ( it should come out clean ).
- While it’s baking mix in a pan the sugar, orange blossom water and 14cl water for the syrup, bring to the boil and remove from the heat.
- As soon as the cake is out of the oven brush them with the warm syrup, let it soak for 1 to 2 minutes before brushing again. Use all the syrups in repetitive brushings.
- Once the cake has cooled down, remove from the tin and enjoy with greek yogurt.
This recipe is from the book Jerusalem by Yotam Ottolenghi
I like that the almond flour is kept subtle as it tends to make cakes heavier. Next time around I might tweak the balance between flour and semolina just to see if with slightly more flour vs semolina the consistency of the cake would not be less crumbly.