Grate zest off of oranges.
Cut oranges in half and squeeze out all of the juice into a jug. Strain the pulp through a sieve into a small saucepan.
Add sugar, orange zest and sherry and place over the heat. Bring to a simmer, lower the heat and let the syrup simmer for 15 - 20 minutes. Then turn off the flame and allow it to cool. Once cool, run the syrup through a sieve once more to remove the zest pieces and pour into a nice bottle.
To begin making the waffle batter, combine the flour, sugar, salt, cinnamon and cardamom into a medium sized mixing bowl and combine with a whisk.
Next up, in a second medium sized mixing bowl combine the egg yolks, sour cream, melted butter, vanilla essence and ¾ cup of water and whisk until smooth.
Once the egg yolks are nice and stiff, spoon into the batter bowl and fold gently to combine.
Heat your waffle iron. Pour your batter slowly into the waffle form, taking care not to overfill it. Set the lid down and cook for 5 minutes.
Serve with orange syrup, a blob of beaten cream and a dusting of cinnamon.