“We live on because we can love, and we love because we can forgive.”
Gregory David Roberts, Shantaram (pg. 370)
A turtle-type reader, I’ve been slow and steady with my book Shantaram for some time now. But as much as this book pleads you to turn the next page and consume the next chapter, I’m in no rush to finish this one; it is a work of intense beauty. And like the crumbs of a complex cake, rich and intricate, I want to linger over each last turn of phrase and contemplate the insights found in each mouthful. Luckily, having just returned from a 3-day camping trip up to Sandbar on New South Wales’ mid-north coast, I’ve had some extra time to do so.
There’s nothing like a removal from everyday life and a transplant into the bush to slow you down and grant you the time you can’t quite find for yourself otherwise. I, in many good ways (yeah, keep telling yourself sister), happen to be a go-go-go girl, so a mandatory ‘brake’ is needed from time to time. But like any good cheerleader (rather than woman-on-the-go), I’m pretty easy, and will put down my pompoms, with relish, for the task at hand…
Laziness, it seems, fits me quite well when I allow it. And as a result of the two weeks I’d had prior to this trip, I indulged in it at our campsite like a glutton at a cake stall. There’d been Thanksgiving dinners to whip up, books to edit and also packaging and samples for the Almond & The Hazelnut Gourmet Gifts range to finalise, not to mention the onslaught of the silly season.
So busy, to summise, is what I’ve been.
All this appears to be an elaborate prelude to an apology, or a translucent excuse for not having posted recently, which is really, what it is. So in my not-so-linear way, I offer you some Sorry Muffins, perfect for posts arrived late or forgiveness needed.
“It’s forgiveness that makes us what we are,” wrote Roberts. “We live on because we can love, and we love because we can forgive.” And while Roberts was certainly referring to themes of much greater depth (and without daring to detract from the weight of his words), I can’t help but think in a laughably over-simplified way, that forgiveness can always be aided with a little bit of sugar sweetness and love shown by a hand-made touch…
Candied Orange Syrup Cakes
This recipe has been adapted from a Vogue Entertaining & Travel recipe and uses oranges rather mandarins, as well as sugar candied zest. However, lemons, tangelos and other citrus fruit can be used just as easily and with equally satisfying results. A light, yet flavoursome mini cake perfect for morning or afternoon tea.
180g butter, softened
2 cups caster sugar
3 eggs
1 teaspoon vanilla extract
Finely grated zest and juice of 2 oranges
Medium sized zest of 2 additional oranges
¾ cup Greek-style yoghurt
1 ½ teaspoons baking powder
2 cups plain flour
½ teaspoon baking sodaPreheat oven to 180C. Grease a 6x texas muffin hole baking pan. Using an electric mixer, beat butter and half the sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla and zest. Add juice and yoghurt, stirring to combined. Sift over baking powder, flour and baking soda. Stir until just combined. Spoon in the batter about 2/3 the way up and level. Bake for 25 minutes or until a cake tester inserted into the center comes out clean. Allow to cool in the tray for 10 minutes then turn out onto a wire rack to cool.
Meanwhile, place the remaining medium-grated zest in a saucepan, cover with water and bring to the boil over medium heat. Simmer for 5 minutes. Drain, return zest to pan, add 250ml water and remaining 1 cup of sugar and simmer over medium-low heat for 20 minutes or until the zest is translucent and the syrup thick. In a medium bowl, place a generous amount of caster sugar. Using a slotted spoon, remove the zest in batches and place in the sugar, shaking the bowl to cover. Work quickly until the zest is completely covered then spread over a piece of baking paper to dry.
Use the remaining syrup to brush over the cakes. Serve warm or cool topped with candied zest.
