Semolina, Coconut & Marmalade Cake

Makes 2 500g loaf cakes


Sunflower oil


Orange juice


Orange marmalade (fine-cut or without peel)


Medium free-range eggs


Grated zest of an orange


Caster sugar


Desiccated coconut


Gilchesters organic pizza and ciabatta strong white flour


Gilchesters organic semolina

2 tbsp

Ground almonds

2 tsp

Baking powder

Thick Greek yogurt, to serve

Soaking Syrup:


Caster sugar



1 tbsp

Orange blossom water, plus a little for the yoghurt


Pre-heat the oven to 180c. Whisk oil, juice, marmalade, eggs and zest together until the marmalade dissolves. In a separate bowl, mix together all of the dry ingredients and add the wet mix. Mix well until combined – the mixture should be runny.

Grease and line 2 x 500g loaf tins and divide the mixture evenly between them. Bake for 45 – 60 minutes or until a skewer inserted in the cake comes out clean. Remove when the cakes are cooked and are a golden orange brown on top (they change colour very quickly towards the end).

Near the end of the baking time, place the syrup ingredients in a small saucepan and bring to the boil for a few minutes and then remove from the heat. Remove the cakes from the oven and using a pastry brush, brush cakes all over with the hot syrup. Do not pour all of the syrup on one cake in one go.

Allow the syrup to soak in for a minute and then brush the cakes with more syrup. And repeat the process until all the syrup has been used and absorbed into the cakes.

Allow the cakes to cool a little, then remove with paper and allow to cool on a wire rack (you may need a tray to catch stray syrup drips).

Serve with cream or natural yogurt.

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