Well, winter is here! It’s official now! Winter makes me want to hole up in the house and cook hot, heavy meals. This is the time of year that good ‘ol waistline worry creeps in. I’m not craving salad anymore, but the selection of in-season produce this time of year makes options bleak. We did manage to find a grocery store yesterday with a produce selection that got me excited, but it’s only sort of nearby. So it’s time to get creative and dig through the books and net for new ideas. I’ve managed to cook my way through quite a few pages of Tamimi and Ottolenghi’s Jerusalem cookbook, and last night’s dinner came from here as well. A seafood stew with shrimp in-shell, mussels, feta and tomato, with some homemade pita that I threw together as well. Truly delicious, you should have this cookbook.
Another exciting tid bit of news is that I received a Kitchen Aid Professional 5 Qt stand mixer as a gift this week, from a special someone! I can’t really describe my excitement about this, as I’ve been really wanting one for the past 4 years, since I sold my old one when I moved out of the country. Since being back in Canada I’ve been baking at home nearly every single week, and not having a mixer has really limited what I can make, and how much time I have to set aside for certain items. I really love to make bread at home, and while this is 100% possible without a mixer… it’s just better with one! Things like brioche dough that require kneading-in butter are just not as good when you’re kneading by hand, as the fats are beginning to melt due to the warmth of your hands. So, I’m less limited now to say in the least! Very exciting!
So today I share with you some citrus semolina cake, made with grapefruit juice, marmalade, and sweet coconut, soaked in lemon syrup. Also inspired by Jerusalem, I’ve swapped multiple ingredients and changed their proportions as well.
Best served room temperature.
For the cake: yields one 8-10 inch round cake
3/4 cup oil
1 cup grapefruit juice, freshly squeezed
1/4 cup sugar
4 large eggs
1 lemon, just the zest
1/2 cup marmalade (I used my own homemade orange marmalade)
1 cup all purpose flour
3/4 cup yellow cornmeal
1 cup shredded coconut
2 tsp baking powder
For the syrup: for one 8-10 inch round cake
1 cup sugar
1/2 cup water
1 lemon, just the juice
-Preheat your oven to 350 F, and prepare one 8-10 inch round cake pan with parchment paper, or coat the pan with non-stick spray and flour.
-Whisk together the oil, juice, sugar, eggs, and zest in a large bowl.
-Chop the marmalade nice and fine, and whisk this into the wet ingredients until dissolved.
-Whisk together the flour, cornmeal, coconut, and baking powder.
-Whisk the dry ingredients into the wet ingredients until there are no lumps.
-Pour directly into your cake pan and place in the oven for about 45 minutes, or until a skewer stuck into the middle of the cake comes out clean. Press the cake lightly in the center with your forefinger to ensure it ‘bounces back to the touch’. If you press the cakes center and it doesn’t bounce back – it’s not quite done yet.