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What You Need:
(To Make: 9 large or 16 small pieces)
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1 cup cornmeal
1 cup sifted all-purpose flour
1 teaspoon double-acting baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
3 tablespoons honey
1/3 cup orange juice
¾ cup warm water
3 tablespoons vegetable oil, warmed
1 teaspoon grated orange peel
½ cup currants
SYRUP
½ cup sugar
½ cup water
2 teaspoons fresh lemon juice
1 stick cinnamon
1 tablespoon honey confectioner's sugar (optional)
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Translate this recipe:
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| How To Cook: |
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1. Combine sugar, water, lemon juice, and cinnamon in a medium-sized saucepan, and bring to a boil. Simmer for 20 minutes.
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2. Remove from heat and add honey. Return syrup to low heat and simmer for 2 minutes. Remove from heat.
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3. Preheat oven to 375°.
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4. Sift all dry ingredients into a large bowl. Combine the honey, orange juice, warm water, and warm oil. Stir into dry mixture, beating until smooth.
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5. Fold in orange peel and currants. Pour batter into a well-greased 7 by 7 by 2-inch square pan and bake for 25 minutes, or until golden.
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6. Leave in pan to cool, then pour warm Basic Sweet Syrup over it or sprinkle with confectioners' sugar. Cut into squares and serve immediately.
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NOTE:
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Syrup can be stored in the refrigerator for 1 month. To use, bring to room temperature.
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