Makes 1 round cake
|Butter (for the pan)|
|¾||cup sunflower or canola oil|
|1||cup orange juice|
|½||cup orange marmalade|
|Grated rind of 1 orange|
|⅓||cup superfine sugar|
|¾||cup shredded dried coconut|
|1||heaping cup semolina|
|2||tablespoons ground almonds|
|2||teaspoons baking powder|
1. Set the oven at 350 degrees. Butter a 9-inch springform pan and line it with waxed paper.
2. In a bowl, whisk together the oil, orange juice, marmalade, eggs, and orange rind until well combined.
3. In another larger bowl, whisk the sugar, coconut, flour, semolina, almonds, baking powder, and salt. Pour the orange juice mixture into the dry ingredients and stir well until thoroughly combined (the mixture will be runny).
4. Transfer the batter to the prepared pan. Bake the cake for 45 to 55 minutes or until a skewer inserted
into the center of the cake comes out clean. (Make the syrup while the cake bakes.)
|½||cup superfine sugar|
|1||tablespoon orange flower water or orange extract|
1. In a saucepan, combine the sugar and water. Stir over low heat until the sugar dissolves. Add the orange flower water or extract. When the cake is done, set it on a rack, still in the pan. Brush the top with syrup and let it soak into the cake. Continue brushing several times like this. Leave to cool.
2. Unlatch the side of the springform and lift the cake off the bottom round. Transfer to a cake plate and cut into thin slices. Sheryl Julian. Adapted from
“Jerusalem: A Cookbook”