Semolina, orange and coconut cake

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


  1. Heat the oven to 180C / 350F
  2. In a bowl beat the oil, the orange juice, the marmalade, eggs and orange zest until you get a smooth mix.
  3. In another bowl mix all dry ingredients before folding into the first mix. You’ll get a fairly liquid batter.
  4. 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 ).
  5. 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.
  6. 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.
  7. 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.