Semolina, coconut & marmalade cake from Jerusalem (page 264) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Silverscreensuppers on August 09, 2016

    Love this cake and have made it many, many times. Always turns out perfectly, not too sweet and lasts for AGES wrapped in foil. Another winner from Jerusalem, what a fab cookbook!

  • Rutabaga on November 13, 2014

    This cake has a wonderfully moist, yet light and almost crumbly texture. I did not find it to be overly sweet, and I'm saying that as someone who doesn't like very sugary desserts. The bitter marmalade really balances the flavor, as does topping the cake with plain whole milk yogurt. My husband found the flavor a little pungent, something the rest of us adults didn't really get, so your enjoyment of the cake may hinge on how much you enjoy marmalade. The cakes keep very well for several days.

  • JoBills on September 29, 2014

    Great easy recipe, fantastic cake, and the addition of some yogurt with orange-flower water makes it truly stellar.

  • hillsboroks on March 12, 2014

    I made this exactly per the recipe with the addition of 1/4 teaspoon of salt. Since it called for unsalted butter and no salt I thought it might be a bit blah without salt. The cake is very moist, sweet and wonderfully flavored. When I tasted the cake by itself it was almost too sweet but served with a bit of yogurt it was amazing. I think it really requires the tang of the yogurt to offset the sweetness of the cake. I used some mango orange yogurt I had on hand for the quick taste but purchased some plain Greek yogurt to which I will add a few drops of orange flower water per the recipe before serving it with the cake to guests tonight. I used a small silicone pastry brush to brush the syrup on right after the cakes came out of the oven and had no problem with it soaking in evenly. I let the cakes cool completely before wrapping them in foil, left them to sit overnight and did not taste them until the following morning.

  • TigClarke on January 09, 2014

    Unlike the previous reviewer I did not find this cake overly sweet. I used quite traditional, thick cut marmalade that has a rather bitter flavour and the finished cake was dense and firm, but very moist, and had quite a bittersweet quality almost like it had been made with grapefruit, which I loved, but then I don't have a terribly sweet tooth. I would say it's not for everybody though.

  • TrishaCP on June 21, 2013

    I am not too familiar with Middle Eastern syrup cakes, but the orange flower water clearly grounds it in this region and I know this as a common dessert. A lot else going on here besides the orange, including nutty coconut - with the syrup and flavors this becomes quite a rich cake and really cries out for tea or coffee to offset the sweetness. A few execution issues- for example, why can't I use the batter to make one instead of two cakes since they didn't even halfway fill my loaf pans? And my syrup didn't absorb throughout my cake- shouldn't I be doing something to increase absorption (such as poking holes in the baked cake with toothpicks to let the syrup seep in) rather than just slathering syrup on cake? I guess I am still on the fence with this recipe. If I make this again, I think I will review more traditional semolina cake recipes first to see if I can learn any helpful techniques before making another batch.

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