Moroccan Honey Mint Syrup Cake Recipes
FRIED MOROCCAN HONEY CAKES
Like little fritters with a delicious honey-orange syrup glaze. The dough reminds me a lot of Mexican churros, except for the orange flavor. Yum! Preparation time does NOT include 1 hour of standing time.
Provided by Jostlori
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the eggs, orange juice and oil together in a large bowl. Add the orange zest and sugar and whisk until frothy.
- Stir in the flour and baking powder and mix with a WOODEN SPOON until smooth, but still a bit sticky. Cover and set aside for 1 hour.
- For the syrup, in a saucepan, heat water with lemon juice and sugar, stirring until the sugar dissolves. Bring to a boil, reduce the heat and simmer for 5 minutes. Add the honey and orange zest and simmer for another 5 minutes. Keep warm.
- Sprinkle some flour onto the dough and transfer it to a lightly floured surface. Work in just enough extra flour to make a dough that doesn't stick to your hands.
- Roll it out to a 1/4 inch thickness. It will be very elastic, so just keep rolling and resting until it stops shrinking back.
- Using a 2 inch cookie cutter, cut out round shapes.
- Heat the oil in a large deep-sided frying pan to 325F or until a cube of bread dropped into the oil browns in 20 seconds. Fry the cakes 3 or 4 at a time until puffed and golden, about 1 minute on each side. Remove and drain on paper towels.
- Using tongs, dip each cake into the warm syrup long enough for it to soak inches Transfer to a serving platter. Serve warm or cold.
Nutrition Facts : Calories 817.1, Fat 17.9, SaturatedFat 3, Cholesterol 139.5, Sodium 149.9, Carbohydrate 154.9, Fiber 2.3, Sugar 98.8, Protein 12.3
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