Semolina, coconut and marmalade cakes


semolina cake,cakes,desserts and cakes,coconut,foo

Ingredients 17
Servings 48
Time 1h05

Ingredients

  • For the cakes:
  • 180
    ml
    sunflower oil
  • 240
    ml
    fresh orange juice
  • 160
    g
    smooth / fine cut orange marmalade
  • 4
    large eggs
  • 1
    finely grated zest of 1 orange
  • 70
    g
    castor sugar
  • 70
    g
    desiccated coconut
  • 90
    g
    flour
  • 180
    g
    semolina
  • 2
    Tbs
    ground almonds
  • 2
    tsp
    baking powder
  • For the soaking syrup:
  • 200
    g
    castor sugar
  • 70
    ml
    water
  • 70
    ml
    fresh orange juice
  • Greek yoghurt to serve (optional)
 

Method

1h05
 

Preheat your oven to 180°C. If using loaf tins, grease these and line them with baking paper.
 
Place the sunflower oil, orange juice, marmalade, eggs and orange zest in a bowl. Whisk until combined. Mix the castor sugar, coconut, flour, semolina, almonds and baking powder in a separate bowl. Pour the dry ingredients into the wet ingredients and mix to combine. The batter will be runny.

Pour the cake mixture into the silicone moulds. Bake for 15-20 minutes or until an inserted skewer comes out clean.

Prepare the soaking syrup during the last few minutes of baking time. Combine the castor sugar, water and orange juice in a small saucepan. Stir over a medium heat to dissolve the sugar. Bring the syrup to the boil then remove from the heat.

As soon as the cakes come out of the oven use a pastry brush to brush them with the hot soaking syrup. Continue to brush them until all of the syrup has been used. Allow the cakes to cool slightly before removing from the moulds.

Serving suggestion – serve the cakes as is, or with a dollop of thick Greek yoghurt.

Reprinted with the permission of Cupcakes and couscous To see more click here.


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Read more on: cakes  |  desserts and cakes  |  coconut  |  food24  |  citrus  |  recipes  |  baking
 

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