Juicy orange cake from the Middle East

Ingredients for 1 servings:

• 180 ml oil, neutral (e.g. rapeseed oil)
• 240 ml orange juice, freshly squeezed
• 160 g orange marmalade
• 4 eggs
• 2 organic oranges, zest
• 70 g desiccated coconut, roasted
• 90 g spelt flour type 630
• 180 g durum wheat semolina
• 2 tbsp almonds, ground
• 2 tsp baking powder
• 1 pinch of salt
• 70 g liquid honey
• 50 ml water
• 2 tbsp honey, liquid
• 2 tbsp rose water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with semolina

Preheat oven to 180°C (top/bottom heat). In a bowl, whisk together the oil, orange juice, marmalade, eggs, and orange zest until dissolved. Weigh all the dry ingredients and add to the oil mixture. Then add the honey and create a fairly runny batter. Line a loaf pan with baking paper, pour in the batter, and bake the cake for about 40 minutes. Do the toothpick test. Shortly before the end of the baking time, heat water with honey and rose water. Remove the cake from the oven and immediately brush with the syrup. Wait a while until the liquid has been absorbed by the cake and repeat this process until the syrup is used up. Once the cake has cooled completely, remove it from the pan.