NZ Woman's Weekly

Making cinnamon oysters

Making cinnamon oysters

These used to be a common sight at gatherings involving cups of tea and, according to New Zealand Woman’s Weekly reader Elaine Wallace, they were a childhood favourite.

Inspired by my recent column about the lost art of making ginger gems in gem irons, she wrote in to share this recipe. “It got me thinking about all the other delicious treats I used to have as a child, and one of my all-time favourites was cinnamon oysters, with their delicate flavour of cinnamon and the soft whipped cream filling. Oh, I can still taste them!” she says.

“Last time I made them was about four years ago, when I took them as a treat to a friend’s place. They raved about them and I had to pass on the recipe. Maybe others have forgotten how lovely they are or have never tried them and would like to, so here is the recipe.”

Thank you, Elaine, – I can vouch for these gorgeous, moreish cakes, which were a delight to make and eat. Traditionalists will want to make these in special cinnamon oyster pans, which are shallow and have a pattern on the base so that when turned over the cakes look like oysters. You could also use a mince pie pan, but Elaine assures me they come up best in her gem irons.

Cinnamon oysters

  • 2 eggs
  • 3 tbsp/45g caster sugar
  • 1 dessertspoon (or 2 tsp) golden syrup
  • 2 large tbsp/60g flour
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1 tsp ground ginger
  • Fresh cream for whipping to fill and icing sugar to dust

1. Before you start: Grease the pans, then dust with 1 tbsp flour and 1 tbsp sugar. Shake off any excess.

2. Preheat the oven to 180C. Warm the mixing bowl and break in two eggs. Beat the eggs until very light and fluffy.

3. Add the caster sugar and beat for a further three minutes. Add slightly warmed golden syrup and beat for five more minutes, until it is thick and ribbons form.

4. Sift dry ingredients and fold in very gently, using a large metal spoon.

5. Place the mixture gently in the pans and bake for 8 to 10 minutes. Remove from the pans while slightly warm with a curved knife.

6. Split when cold, and fill with whipped cream. Dust with the icing sugar.

Do you have a Nana recipe you’d like to share with me? I’d love to hear about it. Email me at: wendyl.nissen@nzww.co.nz or write to Nana’s Pantry, NZWW, PO Box 90119, Victoria St West, Auckland 1142.

Oct-27-2014-issue

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