Name: Orange and coconut syrup cakes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: Syrup; 1/2 cup (55g) caster sugar; 1 orange (see notes), finely grated rind and juice; 4 cardamom pods, bruised; mascarpone, to serve; 6 egg whites; 1 1/2 cup (240g) icing sugar; 3/4 cup (180ml) light olive oil; 3/4 cup (100g) almond meal; 1/2 cup (40g) desiccated coconut; 1/2 cup (75g) plain flour; 1/2 teaspoon ground cardamom; 2 oranges, finely grated rind

Ingredients

Syrup

1/2 cup (55g) caster sugar

1 orange (see notes), finely grated rind and juice

4 cardamom pods, bruised

mascarpone, to serve

6 egg whites

1 1/2 cup (240g) icing sugar

3/4 cup (180ml) light olive oil

3/4 cup (100g) almond meal

1/2 cup (40g) desiccated coconut

1/2 cup (75g) plain flour

1/2 teaspoon ground cardamom

2 oranges, finely grated rind

Method

1.Preheat oven to 180°C. Lightly grease a 12-hole friand or muffin pan.

2.In a large bowl, whisk egg whites until frothy. Stir through remaining ingredients until well combined.

3.Spoon into prepared pan until recesses are two-thirds full. Bake for 20-25 minutes, until golden. Place a wire rack over a baking tray. Unmould cakes onto rack.

4.SYRUP: Combine all ingredients in a saucepan. Stir on medium heat until sugar dissolves. Bring to a boil. Reduce heat and simmer without stirring for 10-15 minutes, until reduced by half. Strain syrup over hot cakes to serve.

You will need 1/2 cup orange juice for syrup. Makes 12
Note

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Ingredients

Method

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