Semolina, coconut and marmalade cakes

20 mini cakes OR 1 large loaf OR 2 small loaves servings Prep: 1 hr 5 mins
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A soft cake drenched in sticky citrus deliciousness.

By Food24 February 02 2017
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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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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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