Orange and Almond Buckwheat Cakes in Light Syrup

These cakes are extremely moist and drench in an infused light syrup with cloves, star anise, pepper, coriander seed and cardamon pods.
By Ariel Rebel

Orange and Almond Buckwheat Cakes in Light Syrup

Orange and Almond Buckwheat Cakes in Light Syrup
 
Prep Time
Cook Time
Total Time
 
These cakes are extremely moist and drench in an infused light syrup with cloves, star anise, pepper, coriander seed and cardamon pods.
Author:
Recipe Type: Baking
Serves: 4
Ingredients
  • ½ cup of orange juice (about 2 navel oranges)
  • 1 tablespoon of cane sugar
  • 1 tablespoon of margarine
  • 4 tablespoons of almond flour
  • 1 teaspoon of baking powder
  • 2 tablespoons of buckwheat flour
For the Light Syrup:
  • ¼ cup of light syrup (I used this one)
  • ½ star anise
  • ¼ teaspoon of coriander seed, whole
  • 4 black peppercorns
  • 3 green cardamom pods
  • 1 whole clove
  • ½ cup of water
Instructions
  1. Pre-heat your oven at 325. In a medium mixing bowl, whisk all the ingredients for the cakes. On a baking sheet, lay 4 small silicon molds and pour your batter in each of them. Bake your cakes for 35 minutes.
  2. While the cakes are baking, prepare your syrup. On the stove top, in a small sauce pan on MEDIUM heat, mix all the ingredients for the syrup and bring it to a light gentle boil. Once the liquid start making bubbles, give it a 8 to 10 minutes till it has reduce of half. Remove from heat and let cool down.
  3. When the 35 minutes is done, transfer your mold on a cooling rack and wait for a few minutes so your mini cakes cool down a bit before unmolding them. You dont have to wait till they are 100% cooled down but it’s always better to wait about 15 to 20 minutes before you touch them. Once they are unmolded, place your cakes in a oven safe baking pot without a cover and pour the syrup at the bottom of it. With a spoon take a bit of syrup from the bottom and pour it on top of each cakes.
  4. Crank your oven temperature to 350 and once it’s ready, put your pot in the oven for an extra baking time of 15 minutes.
Ariel Rebel

Ariel Rebel

Canadian food blogger, model and web designer Ariel Rebel was born in Montreal in 1985. Her love for food started at a young age by looking at her grand mother cooking pie after pie while she was trying to steal some uncooked dough from the counter. Ariel inspiration for recipes comes from her French Canadian roots mix with all her traveling memories and the countless hours she spent running around Montreal to taste all the different culinary cultures. Her passion for cooking big dinners for her friends and family never ceases to increase every year and that's what motivate her to keep learning new skills while experimenting in her kitchen at much as she can. On her blog (ZestyandSpicy.com) Ariel shares with the world her passion for flavorful and healthy recipes while blogging small pieces of her life as a model and a web entrepreneur.

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