Name: Semolina, coconut and marmalade cakes
Prep time: 65 min
Total time: 65 min
Yield: 20 mini cakes OR 1 large loaf OR 2 small loaves servings
Cuisine: Bake
Ingredients: 180 ml sunflower oil; 240 ml orange juice fresh; 160 g marmalade orange; 4 eggs large; 1 orange zest only; 70 g castor sugar; 70 g desiccated coconut; 90 g flour; 180 g semolina; 2 Tbs almonds ground; 2 tsp Baking powder; 200 g castor sugar; 70 ml water; 70 ml orange juice fresh; yoghurt Greek

Recipe Disclaimer

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Ingredients (15)

For the cakes:

180 ml	sunflower oil
240 ml	orange juice — fresh
160 g	marmalade — orange
4	eggs — large
1	orange — zest only
70 g	castor sugar
70 g	desiccated coconut
90 g	flour
180 g	semolina
2 Tbs	almonds — ground
2 tsp	Baking powder

For the soaking syrup:

200 g	castor sugar
70 ml	water
70 ml	orange juice — fresh
	yoghurt — Greek

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Method:

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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