Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “syrup”

Boiled Orange Cake

In my quest for my family (and me) to live a healthier lifestyle, I have decided to cut wheat entirely from our diets.  I know this is a huge challenge on its own for many people who just want to eliminate the unhealthy protein called Gluten found in wheat products from their diets.  Most foods like breads, pasta’s, sauces and cakes contain Gluten so where does one start?  It’s always been a daunting thought for me and I’ve therefore brushed it aside as too much of a mission.  Nowadays it is a bit easier as a few large retail stores stock some gluten free pasta and breads as well as Gluten free flours making baking less of a formidable task. 
Crunchy Orange Cake (3)
A recipe that I have modified to suite my own tastes is a boiled orange cake which is made without flour.  It is absolutely delicious and if kept in the fridge will last up to a week.  It is a great way to use up uneaten oranges in the fruit basket so nothing goes to waste.

3 medium oranges
30ml Honey
6 large eggs
1 cup castor sugar
3 Tbsp. cornflour
5ml Baking powder
50g Sunflower Seeds
50g Sesame Seeds
50g Pecan Nuts
150g Pumpkin Seeds
For the Syrup:
250ml Fresh Orange Juice
4 Tbsp. Castor sugar
Seeds of 1 Vanilla pod

Boil unpeeled oranges in water for 1 hour.  When cool, remove seeds and pulverize with skins on to a smooth pulp.  Add honey.
Beat eggs and castor sugar well until light and fluffy.   Combine nuts and blitz to resemble coarse crumbs.  Add cornflour and baking powder and fold into egg mixture.  Mix well and fold into oranges.  Place mixture into a greased round spring form cake tin and bake at 180 degrees for 45 – 50 minutes.  In a small saucepan, bring the syrup ingredients to a simmer until the sugar has dissolved.  Pour over orange cake as soon as it comes out of the oven.  Leave to cool.
Serve with Sour cream.



I bet the majority of people in SA have tried or eaten a koeksister. They are everywhere; Church bazaars, school fetes, craft markets, leading supermarkets sell them…….. The list goes on.
I personally can’t remember when and where I had my first taste which actually doesn’t matter because I love them anyway.
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These deep fried golden braids are not for devoted dieters, gym enthusiasts, gravel stompers or people who don’t have a sweet tooth and when I make them, I don’t skimp on size……..I go BIG!!

4 Cups of sugar
2 cups of water
¼ tsp. cream of tartar
1 Tbsp. golden syrup
1 Tbsp. lemon juice
1 Stick of cinnamon
½ tsp. ground ginger

Combine in a pot and bring to a gentle simmer till sugar is melted.  Remove from stove and allow cooling.  Once completely cooled place in the fridge.  The syrup must be ice cold before use so it is important to make this syrup in advance. 

Easy Dough:
2.5 cups of flour
1 Sachet Instant Yeast
10ml Salt
2 Tbsp. Sunflower Oil
175ml lukewarm water (add more if needed)

Mix everything together in a bowl until a firm, elastic dough forms. Wrap in cling-wrap and refrigerate for 30 minutes.
Remove from fridge and roll out to a thickness of about 6.5mm.  Cut into 3 equal rectangular strips (about 10 x 3cm).  Plait the strips and pinch either end closed to ensure they don’t unravel when frying.  Makes about 20.
Deep fry till golden brown, remove with a slotted spoon and immediately dunk into cold syrup.  Leave for 5 minutes to soak.  Experience crispy gorgeousness on the outside and soft gooeyness on the inside.
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