Thursday, March 6, 2008
Middle Eastern Syrup cakes
Our neighbours came in last night to sign off the plans for our new house which go into council at the end of the week (please cross your fingers and toes for us that there are no major glitches!!!) so I thought I would make a wee treat for supper. I had cut this recipe for Middle Eastern orange syrup cakes out of delicious magazine about 4 years ago. I wanted to make little cakes, but not ones that I had to ice. I was going to make friands, but I only had 3 eggs – so these little syrup cakes fitted the bill perfectly!
I don’t make too many orange flavoured things, and actually I felt bad after realising that in my haste to buy the oranges at lunch time, I had bought ones imported from California!!! So much for my vigilance in buying locally grown produce!!!! Also, I only bought two oranges when the recipe said 4, but I did my best with what I had!!
I made the cakes in little brioche tins which made them a bit more interesting. I really liked the addition of the orange blossom water in the syrup. That is really what gives the cakes their Middle Eastern flavour. I think these cakes are at their best when served warm with some Greek yoghurt!
Middle Eastern Syrup Cakes (adapted from Delicious magazine)
2 ½ c self raising flour
zest and juice of two oranges
½ c Greek yoghurt
1/3 c milk
½ c rice bran oil or other neutral oil
· Combine flour and sugar.
· Stir together the rest of the ingredients then mix into flour
· Spoon into greased muffin tins or small cake tins
· Bake for 20 minutes at 180c
· While still warm pour over syrup made with ½ c sugar, zest and juice of 2 oranges (I used one and added about ¼ c water) simmered together and then 1 tbsp orange blossom water added once simmered for 5 minutes