Semolina, Coconut & Marmalade Cake
Recipe adapted from Yotam Ottolenghi
I am still thinking about this cake, weeks after I've made it. It haunts my dreams and I can't wait for another chance to make it. The combination of flavours in this dense and oh so moist cake will blow you away. The cake is wonderful on its own but I encourage you to add the yogurt topping with orange blossom water and honey. Enjoy!
Note: One thing to remember about this cake is that it gets better the longer you leave it. I make it at least the day before I want to serve it but it is at its best 2 days after baking.
Makes 1 cake
Ingredients:
For the Cake:
3/4 cup sunflower oil
1 cup freshly squeezed orange juice
1/2 cup orange marmalade (fine-cut or without peel)
4 large free-range eggs
grated zest of 1 orange
1/3 cup superfine sugar
3/4 cup shredded dried coconut
3/4 cup all-purpose flour
1 cup plus 1 1/2 tablespoons semolina
2 tablespoons ground almonds
2 teaspoons baking powder
For the Soaking syrup:
1 cup superfine sugar
1/2 cup plus 1 1/2 tablespoons water
1 to 2 teaspoons orange blossom water depending on how much you like orange blossom water
For the Topping:
1 cup thick Greek yogurt
1 or 2 teaspoons of orange blossom water depending on how much you like orange blossom water
2 tablespoons honey
Toasted coconut for garnish
Directions:
1. Preheat oven to 350 degrees F. Whisk together the oil, orange juice, marmalade, eggs, and orange zest until the marmalade dissolves. In a separate bowl, mix together all the dry ingredients and add to the wet ingredients. Mix until well combined. The mixture should be runny.
2. Grease and flour a bundt baking pan. Fill the pan with batter. Bake for 45 to 60 minutes (depends on your oven, check after 45), or until a skewer inserted in the cake comes out clean and the top browns.
3. Near the end of the baking time, place the syrup ingredients in a small saucepan and bring to a boil, then remove from the heat. As soon as the cake come out of the oven, start pouring (very slowly) the hot syrup all over the top of the cake (in the pan), allowing the syrup to soak in for a minute or two before you carry on pouring with more syrup. Make sure you use up all the syrup and it is absorbed into the cake. Once the cake has cooled down a little, remove it from the pan and leave to cool completely.
4.To make the topping, combine yogurt, orange blossom water and honey. Adjust the honey and orange blosssom water to your taste. Refrigerate topping until needed. Serve the cake with the yogurt topping and garnish with the toasted coconut.
Recipe adapted from Yotam Ottolenghi
I am still thinking about this cake, weeks after I've made it. It haunts my dreams and I can't wait for another chance to make it. The combination of flavours in this dense and oh so moist cake will blow you away. The cake is wonderful on its own but I encourage you to add the yogurt topping with orange blossom water and honey. Enjoy!
Note: One thing to remember about this cake is that it gets better the longer you leave it. I make it at least the day before I want to serve it but it is at its best 2 days after baking.
Makes 1 cake
For the Cake:
3/4 cup sunflower oil
1 cup freshly squeezed orange juice
1/2 cup orange marmalade (fine-cut or without peel)
4 large free-range eggs
grated zest of 1 orange
1/3 cup superfine sugar
3/4 cup shredded dried coconut
3/4 cup all-purpose flour
1 cup plus 1 1/2 tablespoons semolina
2 tablespoons ground almonds
2 teaspoons baking powder
For the Soaking syrup:
1 cup superfine sugar
1/2 cup plus 1 1/2 tablespoons water
1 to 2 teaspoons orange blossom water depending on how much you like orange blossom water
For the Topping:
1 cup thick Greek yogurt
1 or 2 teaspoons of orange blossom water depending on how much you like orange blossom water
2 tablespoons honey
Toasted coconut for garnish
Directions:
1. Preheat oven to 350 degrees F. Whisk together the oil, orange juice, marmalade, eggs, and orange zest until the marmalade dissolves. In a separate bowl, mix together all the dry ingredients and add to the wet ingredients. Mix until well combined. The mixture should be runny.
2. Grease and flour a bundt baking pan. Fill the pan with batter. Bake for 45 to 60 minutes (depends on your oven, check after 45), or until a skewer inserted in the cake comes out clean and the top browns.
3. Near the end of the baking time, place the syrup ingredients in a small saucepan and bring to a boil, then remove from the heat. As soon as the cake come out of the oven, start pouring (very slowly) the hot syrup all over the top of the cake (in the pan), allowing the syrup to soak in for a minute or two before you carry on pouring with more syrup. Make sure you use up all the syrup and it is absorbed into the cake. Once the cake has cooled down a little, remove it from the pan and leave to cool completely.
4.To make the topping, combine yogurt, orange blossom water and honey. Adjust the honey and orange blosssom water to your taste. Refrigerate topping until needed. Serve the cake with the yogurt topping and garnish with the toasted coconut.
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