Ingredients ¾ cup coconut sugar
100 g self raising flour
1 tsp baking powder
1 cup desiccated coconut
½ cup fine semolina
165 ml (2/3 cup) olive oil
200 g natural yoghurt
Zest and juice of 2 oranges and 2 lemons
Orange segments to serve
Sorbet, to serve (optional)
Cream, to serve (optional)
For the syrup 3/4 cup caster sugar
1/3 cup juice, mainly orange but including a bit of lemon juice
Preheat the oven to 150 fan forced. Boil some water and put it in a baking dish on the bottom of the oven to create steam.
Line a 24 cm springform with baking paper.
Grate the oranges and lemons.
Juice the oranges and lmeons.
Put the eggs in some hot water and let stand for four minutes.
In an electric mixer, beat the eggs and the sugar.
Slowly add the flour, baking powder and semolina.
Fold in the coconut, yoghurt, oil, zest and juice and stir with a wooden spoon until well combined.
Mixture will be "runny" now
Pour this mixture into the prepared cake tin.
Cook in the oven for about 50 minutes or until a skewer comes out clean.
Take the cake out of the oven and leave to cool slightly for about ten minutes while you make the syrup.
Place the sugar, a bit of water, and the mixed juice in a small pan over a medium-high heat, and cook till the sugar is dissolved.
Simmer for about 3 minutes or until it becomes syrupy and boils down. Leave to cool.
Pierce the cake in several places and then pour over the syrup - my cake had a lot of splits on the top so I did not need to pierce it.
Serve with orange segments and sorbet, or cream (optional).