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.

Advertisement

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).

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

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.

Advertisement

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”

Loading comments...
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.