Semolina, Coconut, and Jam Cake

Description

If you wrap these cakes carefully in wax paper, they can be stored for at least 5 days. Over time, they become even tastier. Instead of baking two 500g cakes, you can bake one 1kg cake. It will need to bake for an additional 20–30 minutes.

Ingredients

• Semolina - 6.3 oz
• Olive Oil - 6 fl oz
• Orange juice concentrate - 8 fl oz
• Orange zest - 5.6 oz
• Chicken Egg - 4 pieces
• Orange zest - 1 piece
• Sugar - 9.5 oz
• Coconut flakes - 2.5 oz
• Wheat Flour - 3.2 oz
• Ground Almonds - 2 spoons
• Baking Powder - 2 spoons
• Natural Yogurt - to taste
• Water - 4 fl oz
• Orange bitters - 1 tablespoon

Step by Step guide

Step 1

Preheat the oven to 180 °C. Beat together the butter, orange juice, marmalade, eggs, and orange zest until the marmalade dissolves. In a separate bowl, mix the dry ingredients: the zest of one orange, 70 g of sugar, shredded coconut, flour, semolina, almonds, and baking powder, then add to the wet mixture. Stir thoroughly. The mixture should be liquid.

Step 2

Take two 500g loaf pans. Grease them with butter and line with parchment paper. Divide the batter in half and pour it into the pans. Bake for 45–60 minutes or until a skewer inserted into the cake comes out clean. The finished cakes should be golden orange-brown on top.

Step 3

Before the baking is finished, mix the remaining sugar, water, and orange blossom water in a small saucepan. Bring to a boil, then remove from heat. Take the cakes out of the oven and begin brushing them with the hot syrup using a pastry brush. This should be done in several applications, allowing the syrup to soak in for 1–2 minutes each time. After that, you can brush the cakes with syrup again. Use all the syrup; it should be fully absorbed by the cakes.

Step 4

When the muffins have cooled slightly, remove them from the molds and let them cool completely. Serve with Greek yogurt flavored with a drop of orange blossom water.

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