Semolina, Coconut & Marmalade Mini Cakes



For the Cakes

  • 180ml (6 fl oz) organic sunflower oil
  • 240ml (8 fl oz) fresh orange juice
  • 160g (5 oz) Roots & Wings Organic Marmalade
  • 4 organic eggs
  • Zest of 1 orange
  • 70g (2 1/2  oz) organic sugar
  • 70g (2 1/2 oz) desiccated coconut
  • 90g (3 oz) organic plain flour
  • 180g (6 oz) semolina
  • 2 tablespoons ground almonds
  • 2 teaspoons baking powder

For the Soaking Syrup

  • 200g (7 oz) organic sugar
  • 70 ml (2 1/2 fl oz) water
  • 70 ml (2 1/2 fl oz) orange juice
  • Greek yoghurt to serve (optional)


Makes 20 mini cakes or 1 large loaf.

If making a loaf line a loaf tin grease and line with parchment paper. We used little silicone moulds to make the individual cakes. You could use a sandwich tin which you will need to grease.

Preheat the oven to 180C/365F/Gas 4.

Place the sunflower oil, orange juice, marmalade, eggs and orange zest into a bowl. Whisk until combined. In a separate bowl mix the sugar, coconut, flour, semolina and almonds. Pour the dry ingredients into the wet ingredients and mix to combine. The batter will be runny.

Pour the cake mixture into the silicone moulds and bake for 15-20 minutes until a skewer inserted into the cake comes out clean.

During the last few minutes of baking prepare the soaking syrup. Combine the sugar, water and orange juice in a small saucepan. Stir over a medium heat to dissolve the sugar. Bring the syrup to the boil then remove from the heat.

As soon as the cakes come out of the oven use a pastry brush to brush them with the hot soaking syrup. Continue to brush them until all the syrup has been used. Allow the cakes to cool slightly before removing them from the moulds.

Delicious on their own or with a dollop of Greek yoghurt.


This recipe and the photographs are courtesy of Teresa Ulyate and her website: Cupcakes and Couscous. Thank you Teresa.