Orange And Coconut Syrup Cakes

• 1/2 cup granulated sugar
• 1 None orange, peel finely grated and orange juiced (you will need 1/2 cup juice)
• 4 None cardamom pods, bruised
• None None FOR THE SYRUP
• 6 None egg whites
• 1 1/2 cups powdered sugar
• 3/4 cup light olive oil
• 1 cup ground almonds
• 1/2 cup flaked coconut
• 1/2 cup flour
• 1/2 tsp ground cardamom
• 2 None oranges, peel finely grated

1. Preheat the oven to 350u0b0F. Lightly grease a 12-cup muffin pan.
2. Whisk egg whites in a large bowl until frothy. Stir in remaining ingredients until well combined. Spoon into prepared muffin pan, filling each cup two-thirds full.
3. Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Place a wire rack over a baking pan. Unmold cakes onto rack.
4. Meanwhile, for the syrup, combine all ingredients in a small saucepan. Stir on medium heat until sugar dissolves. Bring to a boil. Reduce heat to low; simmer without stirring for 10-15 mins, until reduced by half. Strain syrup over hot cakes.

granulated sugar, orange, cardamom pods, syrup, egg whites, powdered sugar, light olive oil, ground almonds, flaked coconut, flour, ground cardamom, oranges

Taken from recipes-plus.com/api/v2.0/recipes/35357 (may not work)