Coconut and Orange Marmalade Cake - Christmas Gift from Kitchen
Posted By Savita
When I brought home a jar of Orange Marmalade last month, I knew, it will add twist to lot of recipes I have planned for this season. This delicate and utterly moist orange-coconut cake called for some marmalade love...... and I happened to be already on-board!
Result??
Well... result is in front of you, a gorgeous looking and scrumptious tasting orange cake that was not-too-sweet, irresistibly moist, and citrus-y! and..... the chunky bits of fresh coconut here-n-there were nothing less than a hidden-sweet-treasure.....
All-in-all, a great bake and a great way to share some holiday cheers with someone you love.
First-time, I made just one cake, and we devoured it before I could take any pictures. Second time, I made two small cakes, gift packed one for my close friend (for tasting and testing, of course), and used one to click the pictures...
There are a number of things that contribute to moist and lite texture of this cake. First, the semolina flour gives it lite and fluffy bite, (avoid(ing) over-mixing is also a key factor), then moist and yummy citrus flavor are provided with marmalade, orange juice, oil, and orange syrup brushed on top after baking.
Cake's batter comes together very fast, only needs 10 minutes start to finish prep. I have used fresh coconut because I love chunky bites of coconut in cake. You can replace coconut with broken pieces of pecans or walnuts too.
Recipe will yield one large 1 lb loaf cake. For holiday gifting, if you can find small 0.5 lb paper mini-loafs pans, available in most stores's baking-isle, then just bake, glaze and wrap to gift! Cake will stay good at room temperature for 1 week. It can freeze easily, if you wanna double recipe and bake a few to enjoy with some evening tea later!
Feeling great to share this recipe with you after a loooonng thanksgiving Break! Hope you like it :)
Cheers!
Savita
Ingredients
- Orange Marmalade and Coconut Cake
- 1/4 Cup Orange Jam (or orange marmalade)
- 1/2 Cup Coconut (fresh coconut, cut into small pieces, or use shredded)
- 1/4 Cup Canola Oil
- 1/2 tsp Orange Extract (or if can't find, use zest of half orange)
- 2 Egg(s) (at room temprature)
- 1/2 Cup Orange Juice
- 6 tbsp All-Purpose Flour
- 1/2 Cup Semolina
- 1 tsp Baking Powder
- 3 tbsp Sugar
- Orange Syrup
- 4 tbsp Sugar
- 1/3 Cup Water
- 1/2 Oranges (juice and zest of half orange, about 2 tbsp juice and 1/2 tsp zest)
Directions
- 1. Preheat oven at 350 degrees F.
- 2. Line a regular 9"-11" loaf pan with parchment paper. Or use two small gift-friendly, disposable loaf pans, lined with parchment paper. Set aside.
-
3. In a wide bowl, add two eggs, oil, and orange marmalade. -
4. Add in orange juice, sugar, and orange extract. Using a hand whisk combine eggs with sugar until sugar has dissolved and marmalade is fully mixed in. -
5. In a separate bowl, add semolina flour, all-purpose flour, baking powder, sift to combine. -
6. Add chopped coconut pieces to dry flour mixture. -
7. Add wet ingredients to dry ingredients and fold gently using a spatula until just combined. Do not over-mix. -
8. Transfer mixture to prepared loaf pan or divided equally among two small size (gift) loaf pans. Level the top. -
9. Then bake in preheated oven for 35 minutes or until toothpick inserted in the center comes out clean. While cakes are baking, combine "orange syrup" ingredients in a sauce pan and bring to boil, then simmer for 2-3 minutes. Remove from heat when sugar has dissolved. -
10. When cakes are just out of the oven, brush warm cakes with orange glaze until almost all has been absorbed. -
11. Let cakes cool in pan for 5 minutes, then remove and let cool completely on a wire rack.
© Chef De Home. Post content including video and photos are copyright protected.