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    Recipe for semolina, coconut, and marmalade cake

    Sheryl Julian/Globe staff

    Makes 1 round cake


    Butter (for the pan)
    ¾cup sunflower or canola oil
    1cup orange juice
    ½cup orange marmalade
    Grated rind of 1 orange
    cup superfine sugar
    ¾cup shredded dried coconut
    ¾cup flour
    1heaping cup semolina
    2tablespoons ground almonds
    2teaspoons baking powder
    1teaspoon salt

    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).

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    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.)


    ½cup superfine sugar
    ¼cup water
    1tablespoon 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”