Semola, coconut and marmalade cake
7 servings
90 minutes
Recipe from the book Jerusalem by Yotam Ottolenghi and Sami Tamimi.
1
Preheat the oven to 180 °C. Whisk together butter, orange juice, marmalade, eggs, and orange zest until the marmalade dissolves. In a separate bowl, mix dry ingredients: zest of one orange, 70 g sugar, coconut flakes, flour, semolina, almonds and baking powder; add to wet ingredients. Mix thoroughly. The mixture should be liquid.
- Olive oil: 180 ml
- Orange juice: 240 ml
- Orange marinade: 160 g
- Chicken egg: 4 pieces
- Orange zest: 1 piece
- Sugar: 270 g
- Coconut flakes: 70 g
- Semola flour: 180 g
- Wheat flour: 90 g
- Ground almonds: 2 tablespoons
- Baking powder: 2 teaspoons
2
Take two 500 g cake molds. Grease with butter and line with baking paper. Divide the batter in half and place in the molds. Bake for 45-60 minutes or until a skewer inserted comes out dry. The finished cakes should be orange-brown on top.
- Olive oil: 180 ml
3
Before the baking is finished, mix the remaining sugar, water, and orange blossom water in a saucepan. Bring to a boil and then remove from heat. Take the cupcakes out of the oven and start brushing them with hot syrup using a pastry brush. This should be done in several applications, allowing the syrup to soak for 1-2 minutes each time. After that, you can brush the cupcakes with syrup again. Use all the syrup; it should be fully absorbed by the cupcakes.
- Sugar: 270 g
- Water: 140 ml
- Orange water: 1 tablespoon
4
Once the muffins cool slightly, remove them from the molds and let them cool completely. Serve with Greek yogurt flavored with a drop of orange blossom water.
- Greek yogurt: to taste
- Orange water: 1 tablespoon