Recipes

Semolina-Coconut Cake with Orange and Rose Water

Experience pure delight with our Semolina and Coconut Cake infused with rose water and orange. A harmonious blend of Middle Eastern and floral notes awaits in every moist, fragrant bite.

Ingredients

Yield: 8 portions

200 g Granulated sugar
Finely grated zest of 2 lemons
125 ml Trulem lemon juice
125 ml Orange Blossom Water
30 ml Rose water
250 ml Vegetable oil, plus more
500 ml Water
Golden Cloud Cake Flour, for dusting
350 g Golden Cloud Semolina
80 g Desiccated coconut
20 g Desiccated coconut (toasted - for a topping)
10 ml Baking powder
5 ml Kosher salt
385 g Sweetened condensed milk
5 ml Vanilla extract
2 + 1 yolk Eggs, large
1 Egg white, large
Petals from 2 organic pink roses
180 g Castor sugar

Method

In a medium saucepan, combine the granulated sugar with the lemon zest and juice, the orange blossom and rose waters, and 500 ml of water and bring to a boil.
Reduce the heat to medium-low and cook until slightly reduced, about 15 minutes. Remove the syrup from the heat, pour through a fine sieve to remove the zest, and let cool completely.
Heat the oven to 180°C.
Lightly grease and flour a 20 cm springform cake pan and line the bottom with parchment paper.
In a medium bowl, whisk the semolina with desiccated coconut, the baking powder, and salt until evenly combined. In a large bowl, whisk the sweetened condensed milk with the, the vanilla, and 2 eggs plus the one yolk keeping the egg white separate for the garnish until smooth. Add the dry ingredients and stir to combine.
Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick inserted in the centre comes out clean, about 30 minutes.
Transfer the cake to a rack, drizzle half the cooled syrup over the cake, and let stand until the syrup is absorbed, 30 minutes. Pour the remaining syrup over the cake and let cool. Transfer the cake to the refrigerator and chill for at least 8 hours.
Meanwhile, in a small bowl, whisk the egg white until frothy. Using a pastry brush, lightly coat the rose petals in egg white and immediately dredge in superfine sugar until well coated. Transfer the rose petals to a parchment paper-lined baking sheet and let dry at room temperature for at least 4 hours.
When ready to serve, unmould the cake, transfer to a cake stand or plate, and arrange the rose petals over the top in concentric circles. Sprinkle the toasted coconut over the rose petals and cake before serving.