Orange Coconut Cake – Aroma Espresso Bar StyleBy Maya Moscovich on June 13th, 2012 Posted in Cakes and Cookies
There’s an Israeli Espresso- Bar chain called “Aroma”. When we lived in Israel we loved going there because you could always get a nice cup of coffee, a sandwich and even a real good breakfast. There are branches in Canada but not in Halifax and so this cake is my go-to cake whenever I crave “Aroma Espresso Bar”
Among other things we liked there, they had a cake I adored. It was so tasty, juicy, soft and sweet with flavors of lemon and orange in it – it was just GOOD.A few years ago I decided I’ll try to make this cake. I tried different recipes and after a few trials I finally got it – the perfect recipe that resembles this cake I liked so much.
It’s a wheat semolina cake with coconut, oranges and lemon syrup and the best thing about it is that it gets better with time. You’re going to like it the first day but really love it on the second day. It’s easy to make, stays fresh for about 5-7 days (covered of course) and has a fresh taste. Just perfect!
- 1 cup all purpose flour
- 1 cup wheat semolina
- 1 cup coconut (shredded)
- 2 tsp (flat) baking powder
- 4 eggs (divided into egg whites and yolks)
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup orange juice
- ¾ cup vegetable oil
- Coconut for sprinkling
- Cinnamon for sprinkling
- 1 cup water
- ½ cup sugar
- Squeezed juice form ½ lemon
- Preheat oven to 300F (150C)
- Brush cake pan with butter/oil and spread flour on it or cover with parchment paper.
- In a bowl, mix dry ingredients (flour, wheat semolina, coconut, baking powder)
- In a mixer bowl beat egg whites and sugar until they form stiff white foam with peaks.
- In a separate bowl, mix wet ingredients (egg yolks, vanilla extract, orange juice, oil)
- Combine dry ingredients with wet ingredients and mix well until combined
- Add egg foam into cake mix and using a wooden spoon fold gently into the mix until fully combined.
- Pour the mix into the cake pan, sprinkle with cinnamon and place in the pre-heated oven for about 30-40 minutes or until cake is golden brown and a toothpick you test it with, comes out dry. Let the cake cool.
- While it’s cooling, poke a few holes using a skewer. This will allow the syrup to be absorbed better and faster.
- To prepare the syrup, boil the syrup ingredients over medium heat while stirring until sugar melts.
- Pour hot syrup over cool (room temperature) cake using a ladle or a big salad spoon. Make sure you pour the syrup evenly all over the cake.
- To top the cake, generously sprinkle with finely shredded coconut.
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