A Middle Eastern cake where the cake is, after baking, soaked in syrup. As days go by the taste actually improves and if that sounds improbable try it out! It keeps for a week if wrapped well. And it’s another recipe from Ottolengi so you can’t go wrong, naturally.
180 ml sunflower oil
240 ml orange juice
160 g orange marmalade
4 medium free-range eggs
grated zest of an orange
70 g caster sugar
70g dessicated coconut
90 g plain flour
180 g semolina
2 Tb ground almonds
2 tsp baking powder
200 g caster sugar
140 ml water
1Tb orange blossom water( I did not use it)
Preheat oven to 180C. Whisk oil, juice, marmalade, eggs and zest. Separately mix all dry things and add to wet. Mix well. It will be runny.
Grease and line two 500g loaf tins. I baked in one loaf tin and one 23 cm square pan. Fill the tins dividing filling evenly. Bake for 45-60 minutes or till a cake tester inserted comes out clean. Mine took 50 minutes.
Meanwhile near the end of baking time melt the sugar with water, bring to boil and as soon as the cakes come out of the oven gently pour over the cakes, dividing the syrup equally. Leave to set for some time. When cooled remove from pans and cool completely.
Original recipe suggest serving with some Greek yogurt flavoured with a drop of orange blossom water. I have not tried this out.
I found that the cake made in the square pan was great because I could cut the cake into dainty squares.
Recipe source: Jeruslaem by Ottolengi and Sami Tamimi