Ingredients

The following ingredients have 4 Servings
  • 160 ml (2/3 cup) sunflower oil
  • 250 ml (1 cup) freshly squeezed orange juice
  • 160 g (6oz) orange marmalade
  • 4 eggs
  • Zest of 2 oranges
  • 70 g (2.5oz) caster sugar
  • 70 g (2.5oz) desiccated coconut
  • 90 g (3.2oz) all purpose flour
  • 180 g (6.4oz) semolina (fine or coarse, up to you)
  • 2 tbsp ground almonds
  • 2 tsp baking powder
  • 200 g (7oz) sugar
  • 140 ml (1/2 cup + 1 tbsp) water
  • 1 tsp orange blossom water
  • Yoghurt

Instruction

  • Preheat oven to fan 160 C / 180 C / 350 F / gas 4.
  • In a large bowl, whisk together the oil, orange juice, marmalade, eggs and orange zest until the marmalade dissolves.
  • In another bowl, mix all the dry ingredients and add them to the wet. Combine everything together into a runny batter.
  • Grease 2 loaf tins and line them with greaseproof baking paper. Split the batter evenly between the tins and bake for about 45 minutes or until a skewer comes out clean.
  • This is where I stop as the cake is perfect for me but I will continue with the recipe from Jerusalem.
  • Near the end of baking time, bring the syrup ingredients to boil in a small saucepan and set aside.
  • Remove the cakes from the oven start brushing the syrup them with the syrup until as much syrup as you want has been absorbed.
  • Let the cakes cool and remove them from the tins and serve with some Greek yoghurt.