Bakery, Recipes
Comment 1

Semolina And Coconut Cake With Orange Syrup – Sweeeeeeeeeet!

A couple of years ago, I posted the recipe for a traditional Turkish dessert called “Revani”. Now, this recipe I’m giving today is a similar one, but this is more like loaf cake and it has a few more ingredients, like coconut and almonds. Also, the syrup is orange flavoured.

 

 

This is a recipe I saw in a Yotam Ottolenghi book ages ago. I made small changes to it and finally made my own version some weeks ago. I never got around to write the blog post about it but now that I am on holiday, I finally have time.

 

 

The recipe is very simple – whisk the dry ingredients on one side, whisk the wet ingredients on the other side, and then whisk them altogether and bake! Finally brush the simple orange flavoured syrup. You don’t even need an electric mixer, a hand whisk works perfectly fine.

 

Enjoy it fresh, yes, but I found that the flavours got even stronger the next day. So you can also bake it beforehand and serve later!

 


 

Ingredients:

 

Difficulty: Easy
(makes 1 loaf cake, inside of the pan size 23x9cm)

 

Printable PDF-recipe (no photos)

 

For the cake:
1/2 dl + 2 tbsp (or 70 gr. or 1/4 cup + 4 tsp) granulated white sugar
1.5 dl + 5 tsp (or 2/3 cup + 1 tbsp) desiccated coconut
1.5 dl (or 90 gr. or 1/2 cup + 2 tbsp) all-purpose flour
2 dl + 5 tsp (or 180 gr. or 3/4 cup + 3 tbsp) semolina
2 tbsp ground almonds
2 tsp baking powder
1.5 dl + 2 tbsp (or 3/4 cup) rapeseed oil (or another light flavoured vegetable oil)
2 dl + 2 tbsp + 2 tsp (or 1 cup) orange juice
160 gr. orange marmalade*
4 eggs

 

For the syrup:
2.5 dl (or 200 gr. or 1 cup) granulated white sugar
1.5 dl (or 1/2 cup + 2 tbsp) water in room temperature
1 tbsp orange blossom water

 

*I used one with orange peel in it. If you are using smooth marmalade, then add some orange zest in the cake too.

 

 

 

1. Preheat the oven to 180C. Grease a loaf pan (inside size 23x9cm) and put a baking paper to cover the base and two sides.

 

 

2. In one bowl, put all the dry ingredients (the first 6 ingredients in the list above) and whisk them well.

 

 

 

3. In another bowl, put remaining 4 wet ingredients and whisk well.

 

 

 

4. Add dry ingredients to the wet ones and fold.

 

 

 

5. Transfer the cake batter into the loaf pan. Bake in the medium rack of the oven for 45-50 minutes, until a toothpick inserted in the middle comes out clean.

 

 

6. Near the end of baking time, prepare the syrup: put all syrup ingredients in a small sauce pan and whisk. Put the pan on medium high heat. When it starts boiling, continue to boil it for 3 minutes and then put aside.

 

 

 

7. When the cake is ready, take it out of the oven. Starts brushing the syrup on the surface. Don’t put all the syrup at once. Brush a few strokes, let the cake soak it in and then brush a little more. Do this until all the syrup is used. Let the cake cool completely in the pan and then take it out of the pan and serve. Enjoy with fresh tea or coffee!

 

 

 

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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

1 Comment

  1. Pingback: Semolina And Coconut Cake With Orange Syrup – Sweeeeeeeeeet! — My Dear Kitchen in Helsinki – yazım'yazgısı (typography)

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