syrup Archives - Sugar et al

I am very excited about this one. Not only because it is sweet post but it uses one of my cannot-do-without fruits. And in its best form ever – WHOLE! Yes, skin, pulp..everything. No seeds though. If that has already excited you, I have not even come to the more interesting facts. There is no butter, no flour in the cake. So gluten-free, reduced fat, healthy, however you like to call it. For me, not having to zest an orange for an orange cake is brilliant enough so with pleasure I call it a whole orange cake.

The cake is known to be a classic Passover dessert drawing inspiration from Morocco, the Mediterranean and the Middle East. And trust me when I say, the flavour is to die for!

During my childhood, the appearance of oranges marked the onset of winter. One funny memory that I have is dozing off in the school bus on my way home and waking up to the smell of citrus. Almost everybody was biting into an orange. Back then fruits were strictly seasonal. With the way technology has evolved in the present day much of our produce is omnipresent. And we have so many options to choose from. So coming back to the cakes, while all varieties of oranges can be used, Navel being seedless would be the safest bet. If you are using any other variety make sure the seeds are left out. Or the resulting flavour could be bitter.

While the cake is extremely simple to put together with just 5 ingredients, I would like to share a few tips that help in the process. After boiling the orange in water let it cool down in the liquid. That way the boiling time (the boiling time mentioned was 2 hours in the recipe, I boil it for 40-45 mins) can be reduced and the fruit is still softened. In case you do not have seedless oranges at hand, before pureeing make sure you take the seeds out by cutting it open. Grease the cake pan well and dust it with a generous amount of sugar so you get a nice caramelisation on the outside of the cakes. I use a mini bundt pan to get individual portions, you can double the recipe and bake a 8 inch cake instead.

The cake is intensely orangey in flavour, moist and beautifully fragrant. The original recipe did not call for a syrup. But the syrup does give it a touch of sophistication. Serve it warm with some ice cream or whipped cream on the side and you are sure have guests raving about your dessert. Don’t believe me, give it a shot!

Whole Orange Almond Mini Cakes with Orange Syrup (adapted with variation from SBS.com)
Serves 8
1 Orange (I used Navel Orange)
125 g castor sugar plus extra for dusting (a little more than 1/2 cup)
125 g almond meal/ground almonds (about 2/3 cup)
3 eggs
1/2 tsp baking powder

Wash the orange and cook in boiling water for 40 mins. Allow the orange to cool in the water before pureeing. This can be done ahead of time. Once cooled, puree the orange in a food processor or using a hand blender.

Preheat the oven to 160°C. Butter a mini bundt pan/muffin tin/ramekins and dust it with a little castor sugar. Place the eggs and castor sugar in a mixing bowl and beat well. Stir in the orange puree followed by the almond meal and baking powder. Pour into the bundt pan and dust the top with more castor sugar. Bake for 35-45 mins until the top is golden brown. Drizzle with orange syrup before serving. Serve with vanilla ice cream or whipped cream.

Orange Syrup

Juice of 2 Oranges (when short of time, you can use store-bought juice but the sugar will need adjusting as per sweetness)
2 tbsp castor sugar

Bring the ingredients to a boil and let the mixture reduce slowly till it thickens to a syrupy consistency.

“There were once two sisters
who were not afraid of the dark
because the dark was full of the other’s voice
across the room
because even when the night was thick
and starless
they walked home together from the river
seeing who could last the longest
without turning on her flashlight,
not afraid
because sometimes in the pitch of the night
they’d lie on their backs
in the middle of the path
and look up until the stars came back
and when they did,
they’d reach their arms to touch them
and they did.”
-The Sky Is Everywhere

April is a month when I run high on emotions. Two birthdays that are very special to me. Today is my Sister’s birthday and I long to be with her…talk away into the night…giggle ourselves to tears..till someone in the family exclaims aloud ‘but what are you laughing at?’ Just thinking about the annoyed-puzzled expression of my Dad makes me smile.

A Sister is a world of fun. She is the hand that will catch you every time you fall…the nose that can sniff whatever you have been up to, the eyes that are always lusting after your clothes (size never matters)..the ears that can pick up all the words you don’t say…your defender, your significant other in crime, your secret keeper…and in my case, the stern doctor. ‘So the name is Sugar et al…when did you go for your last health checkup?’

My sister loves Crepes. I have never understood why..I mean its the same ingredients (eggs, flour, butter, sugar) that can translate into something more fancy..like a cake or pudding. But she would always insist on Crepes. The last time I saw her (close to a year), she convinced me to make them right before she departed to catch her flight. And she kept running around the house with a plate of crepes, stuffing them into her mouth as she filled up her suitcases with last minute items.

This is a no alcohol version of the Crepe Suzette. Had T been here, I would have loved to add a tumbler of Cointreau into it but at present the audience are 3 year olds who could definitely do without it. I have also added a twist by including spices in the syrup.

Happy Birthday Dear Sister! You are the knowledge I carry that I can never be alone, my ‘voice in the dark’. In you, I see my childhood…the ‘stars’ I reached for and the ones I will reach for..and my retirement (when we will discuss grandchildren)…

You are my Mirror for Life!

Crepes with Caramelised Oranges and Spiced Orange Syrup

Serves 5

For the Crepes

1 cup plain flour

11/2 cups milk

2 eggs

2 tbsp butter, melted

For the Syrup

1/4 cup sugar (or as per sweetness, reduce the quantity)

1 cup freshly squeezed orange juice

1 tsp grated orange zest

1 tsp powdered ginger

3-4 star anise

2 sticks cinnamon

2 tbsp orange liquor (optional)

For the Caramelised Oranges

2 Navel Oranges peeled and sliced into circles

3-4 tsp castor sugar

Whipped cream to serve

Chopped Toasted Pistachios to serve(optional)

Sift the flour into a bowl and make a well in the centre. Whisk the eggs and milk together in a separate bowl. Add the egg-milk mixture and the melted butter into the flour and whisk together. Let stand for 30 minutes.

Meanwhile, make the syrup by adding all the ingredients into a saucepan. Heat over medium heat till the sugar dissolves and the mixture is reduced to a thick consistency(10-12 mins). Keep warm.

Make the crepes. Heat a non stick frying pan over medium-high heat. Add 1/4 cup batter and swirl the pan to evenly spread out the batter. Cook till the edges start to turn brown (longer if you want them crispy). Turn over the other side and cook for another 30 seconds till golden. Transfer to a plate. Repeat with the remaining batter.

Sprinkle sugar over the orange circles. Caramelise with a blow torch. (Alternatively, if a blow torch is not available heat 1/2 tsp butter and 2 tsp sugar in a pan. When the sugar starts to caramelise, add the oranges and cook for 30 secs till brown..turn over and cook the other side. Remove from heat and keep aside.

To serve: Fold the crepes into triangles and place 2-3 on a plate. Pour the warm spiced orange syrup over the crepes. Add a dollop of whipped cream and garnish with chopped pistachios.