Almond-Orange Syrup Cakes Recipe

Posted on
 are typical of sweets found in the cuisines of the Middle East and Eastern Mediterranean Almond-orange syrup cakes recipe

These easily-made cakes (you just stir everything together) are typical of sweets found in the cuisines of the Middle East and Eastern Mediterranean, where ground nuts (pistachios, almonds, walnuts) and semolina are widely used. Their slightly gritty texture works beautifully with the infused sugar syrup, another common feature of cakes from that part of the world. Be sure to use coarse semolina not semolina – or durum wheat – flour, which is used for making pasta.

Makes 14
Preparation 15min
Cooking 25min
Skill level Easy

Leanne Kitchen


100 g almond meal
220 g (1 cup) castor sugar
250 g (2 cups) fine semolina
75 g (½ cup) plain flour
1½ tsp baking powder
310 ml (1 ¼ cups) milk
125 g unsalted butter, melted and cooled
double cream, to serve
toasted slivered almonds, for serving


3 oranges
440 g (2 cups) castor sugar
8 cardamom pods, crushed
1 cinnamon stick
100 ml lemon juice
3 tsp orange flower, or to taste

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the panggangan to 170ºC Lightly grease a non-stick 12 cm x 12 cm mini-cake (brownie) pan with 6.5 cm x 6.5 cm x 2 cm (⅓ cup capacity) squares. Combine the almond meal, sugar and semolina in a large bowl. Sift in the flour and baking powder and stir to combine well. Combine the milk and butter in a small bowl then add to the dry ingredients, stirring until a smooth batter forms. Fill the 12 mini cake pans (you will have a little batter left over) then bake for 25 minutes or until a cake tester inserted in the middle withdraws clean. Cool in the pan for 5 minutes then turn out and place, in a single layer, in a large dish. Bake the remaining batter in the same way. Pierce the cakes all over with a metal skewer.

Meanwhile, for the syrup, use a sharp knife to cut the rind from the oranges in wide strips.  Cut off as much of the white pith from the strips as possible then finely slice the peel into matchsticks. Bring a small saucepan of water to a simmer, add the rind and cook for 2 minutes or until softened then drain well. Rinse under cold water then drain again. Juice the oranges and add water, as necessary, to make the amount up to 250 ml (1 cup). Combine the liquid, sugar and spices in a saucepan and slowly bring to a simmer. Cook over medium heat for 8-10 minutes or until reduced and thickened slightly.

Remove from the heat, add the lemon juice and orange flower water. Strain the hot syrup over the cakes, discarding the spices and reserving the orange peel shreds. Stand the cakes, turning them occasionally so they evenly absorb syrup, for 2 hours or until the syrup has soaked in. To serve, spoon any syrup in the base of the pan over the cakes then top each with a spoon of double cream and some of the reserved orange peel shreds and toasted almonds. The cakes will keep, without the cream topping, in an airtight container for up to 4 days.

Photography, styling and food preparation by china squirrel.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *