Moroccan Honey Mint Syrup Cake Recipes

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FRIED MOROCCAN HONEY CAKES



Fried Moroccan Honey Cakes image

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

3 eggs
1/4 cup orange juice
1/4 cup vegetable oil
1 tablespoon orange zest, finely grated
1/4 cup powdered sugar
10 ounces flour
1 teaspoon baking powder
1 1/4 cups water
2 tablespoons lemon juice
1 1/3 cups sugar
1/3 cup honey
1 tablespoon orange zest, finely grated
vegetable oil, for deep frying

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

MOROCCAN CAKE (LE RUSSE)



Moroccan Cake (Le Russe) image

Connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a French dacquoise. Yet in Morocco this unforgettable flourless, butterless cake bears the intriguing name of Le Russe, "the Russian." Look for superfine sugar in the baking section of supermarkets, or simply make it by grinding granulated sugar in a food processor. From The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Canada, UK), by Kitty Morse and Danielle Mamane.

Provided by NcMysteryShopper

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 10

6 egg whites, at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/4 cups superfine sugar
1 1/3 cups hazelnuts, toasted and peeled
3 tablespoons superfine sugar
7 ounces good-quality semisweet chocolate, broken into pieces
1/4 cup brewed coffee (optional)
1 tablespoon brandy or 1 tablespoon rum
3 cups heavy whipping cream

Steps:

  • Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
  • To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
  • To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
  • Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
  • Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
  • To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.

Nutrition Facts : Calories 730.9, Fat 59.7, SaturatedFat 29.6, Cholesterol 122.3, Sodium 154.1, Carbohydrate 49.9, Fiber 6.3, Sugar 37.4, Protein 11.1

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