Go Back
+ servings

Marmalade Coconut Semolina Cake

A flavourful marmalade, coconut and semolina cake.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10
Calories 474kcal


For the cake:

  • 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

Soaking syrup:

  • 200 g (7oz) sugar
  • 140 ml (1/2 cup + 1 tbsp) water
  • 1 tsp orange blossom water

To serve:

  • Yoghurt


  • 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.


Slightly adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi. This was baked in UK measurements and converted to USA measurements.


Calories: 474kcal | Carbohydrates: 62g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 38mg | Potassium: 262mg | Fiber: 2g | Sugar: 39g | Vitamin A: 155IU | Vitamin C: 13.4mg | Calcium: 71mg | Iron: 1.9mg