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The Boston Globe

Food & dining

Recipe for semolina, coconut, and marmalade cake

Sheryl Julian/Globe staff

Makes 1 round cake

CAKE

Butter (for the pan)
¾cup sunflower or canola oil
1cup orange juice
½cup orange marmalade
4eggs
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.

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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.)

SYRUP

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”

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