|45 gms All purpose flour|
|90 gms Fine semolina|
|1 tbsp Ground almonds|
|A pinch Salt|
|1 tsp Baking powder|
|35 gms Dried grated coconut|
|1/2 cup Fresh orange juice|
|80 gms Orange marmalade|
|From 1 orange Grated zest|
|35 gms Castor sugar|
|90 ml Cooking Oil|
|150 gms Sugar|
Makes 5 mini bundt cakes
I love baking and I look for the opportunity where I can bake. Since I am on diet these days, I am not allowed to eat cakes or any desserts. But I have lovely friends who do not mind eating my baked goodies and ready to meet up for this. I baked this semolina orange marmalade cake for them as it is different from the usual cakes which I bake for them which is predominantly chocolate based.
This is a very flavour cake that I had bookmarked from Suma’s space. The not so usual ingredients actually prompted me to try this cake. It had semolina, coconut and marmalade. I am very happy that I baked this semolina orange marmalade cake as it is very flavourful, moist because of the sugar syrup used and has got a lovely crumb. When baked in mini bundt pans it looks so beautiful and hard to resist. My lovely friends loved it. I have earlier baked an eggless orange cake which uses orange juice. It is amazing too. If you are a person like me who loves to use fruits in your bakes, then this is the perfect recipe for you.
Preheat the oven to 180C
Grease the baking tin thoroughly
Sift the flour, semolina, salt, ground almonds and baking powder twice
Mix the dry coconut with this. Keep aside
In a bowl, whisk together the orange juice, marmalade, zest, eggs and sugar. Make sure the marmalade is mixed well.
Now gently whisk in the dry sifted ingredients
Whisk in the oil and mix thoroughly. The batter will be thin
Pour into prepared pan and bake for 18-20 mins or until the skewer inserted in the middle comes out clean
While the cakes are baking, prepare the soaking syrup. Heat the water and sugar till the sugar dissolves. Switch off the fire and let it be warm.
When the cakes are taken out of the pan, poke holes using a toothpick. Brush with hot sugar syrup and let it cool in the pan for a while
Now place a tray under the cooling rack, invert the cakes on this. Poke holes all over and brush again with hot syrup
Let the cakes cool completely and serve. This cakes stores well.
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