Ottolenghi's Semolina, Coconut and Marmalade Cake
"When I stepped out into the bright sunlight, from the darkness of the movie house, I had only two things on my mind: Paul Newman, and a ride home." This week I did two very important things: I made Ottolenghi's Semolina, Coconut and Orange Blossom Cake and I rewatched The Outsiders . These two events are not related; however, they were both delightful. Let's start with the cake, shall we? This cake is a light - in - texture - but - heavy - in - flavor take on the ubiquitous Eastern Mediterranean semolina cake. From Greece to Syria, Egypt to Turkey, this cake, well, takes the cake. Call it revani , basbousa , shamali, harisi , mix in yogurt, coconut, rose water instead of orange blossom water--no matter what, you're going to do all right. Ottolenghi's version adds coconut and marmalade to a large dose of sunflower oil and semolina. He also serves it with a dallop of Greek yogurt freshened with orange blossom water. However, this is the kind of