The week before last, I made an error in my grocery order. I do the bulk of my grocery shopping online and sometime I misread the specified quantity. This particular time, I accidentally ordered 2kg of oranges instead of 2 oranges!
We ate many, many oranges over the past week or so, but I soon realised we were not going to get through all of them before they started to go bad. I acted swiftly, and was able to find ample delicious cake recipes to use them up.
I love nutty cakes, and since I had some left-over hazelnut meal, I chose this as my first recipe. The original recipe called for orange flavoured liqueur, but I opted for orange juice instead. This also used up the rest of the orange used for the zest in this cake!
I decided to make cupcakes instead of a whole cake because I though it would be easier for distribution and sharing at playgroup and the office. Instead of cooking them for 45 minutes, I took them out after 20 minutes.
I stuck with the recipe for this one – it sounded so delicious with the pistachios, mint and orange flower water! While a little more fuss than I usually like, the boiled and pulped orange gives it such a lovely orangey flavour and is ever so moist. Also a gluten-free one!
Again I went with cupcakes for these, and I cooked them for 35 minutes on a slightly lower temperature because they seemed to be browning a little too quickly.
With the orange flower water syrup drizzled over them, they look so glossy and delicious – and they are.
Finally, I had a little bit of syrup left after all my cupcakes were soaked, so instead of eating it all off the spoon (which very nearly happened) I poured it into mini cupcake cases and popped them back into the oven for another 20 minutes of so and made some toffee. Yum!