A twist of spain

Here we are again - another weekend, another fundraiser. This time was a little different in that I actually had to man the stall and see my sweet treats being sold (at least I HOPED to see them being sold, not just sitting there looking sad). Due to the success of my brownies last weekend (see "Fete-l" Chocolate), I decided to give them another try, adding in some white chocolate chips to make them extra special. But I also needed something else. Something different. Something that would stand out from the crowd of home-baked (and store-bought) fundraising goodies. Spanish orange syrup cakes sprang to mind. Perfect!

As luck would have it, my trip to check out the Sydney City Farm on Saturday resulted in possession of four of the juiciest organic oranges, and couldn't have come at a better time. This recipe would work with any citrus fruit, but I think something a little more bitter, like a grapefruit, may need a little more sugar and I would suggest only using the ruby red ones. Oh, and I have NO idea why this is classified as "Spanish" (maybe the addition of semolina gives it a little Spanish twist??) I wish I could say it was a family recipe, passed down from my great grandma, but I'm not that exotic. However, it may become something I pass down to my children one day... Let the legacy begin!

Spanish orange syrup cakes (makes 12)
2 medium navel oranges, peeled and roughly chopped
115g unsalted butter
1 cup caster sugar
2 eggs
60g almond meal, 60g semolina (or 120g almond meal)
60g self raising flour

1 peeled orange rind, from the chopped oranges
1/2 cup caster sugar
225ml water

1. Preheat oven to 160C (fan-forced). Place 12 muffin cases in a muffin tin.
2. In a saucepan, cover the oranges with water and simmer until tender, about 15 minutes. Cool then drain and puree in a food processor.
3. In a bowl, beat butter and sugar until light. Slowly beat in eggs.
4. Stir in the remaining ingredients, along with orange puree until well combined.
5. Spoon the mixture into cases and bake for 35 minutes. Remove from oven and cool.

Don't over-fill your cases. You want a nice flat cake that doesn't go over the paper edges.

6. To make syrup, thinly slice the orange rind, removing the pith. Cut the orange into thin strips.

7. In a pan, bring sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and boil uncovered for 5 minutes. Spoon syrup over cakes and top with a slice of rind.

Ready for the sale table!

Having made these once before, I know how yummy they are - so moist and just the right amount of sweetness - so it was SO rewarding when they sold quicker than everything else at the stall. I even had someone come back to say how great she thought they were. After that kind of compliment, these cakes will be making a more regular appearance in my baking repertoire. Definitely a winner!

Enjoy!

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