Best 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
MOROCCAN ORANGE CAKE
This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe. Just for fun, I've listed the traditional measures used in Morocco which had to go in the directions since Zaar wouldn't accept "tea glasses". You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid. I guessed at the serving size. Posted for ZAAR World Tour 2010 and thanks to my good friend Carrol for finding it for me. As an update finally had time to make this, specially after reading all the nice reivews. I did follow a reviewers report and reduced the sugar to 1 cup to cut back a little. Baked in a loaf pan as that's all I had. Then added a glaze that I made with fresh oj instead of milk and everyone loved it. Came out moist, sweet and simalar texture to a pound cake. It was enjoyed by all and hope you enjoy it too.
Provided by Bonnie G 2
Categories Dessert
Time 50m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
- With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
- Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
- Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
- Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
- Here's the orginal MOROCCAN MEASUREMENTS:.
- 4 eggs.
- 1 soup bowl of sugar.
- 1 tea glass of vegetable oil.
- 1 soup bowl of flour.
- 2 sachets of baking powder.
- pinch of salt.
- 1 tea glass of fresh orange juice.
- zest from 1 or 2 oranges.
- 1 sachet of vanilla sugar.
Nutrition Facts : Calories 852.4, Fat 32.7, SaturatedFat 5.2, Cholesterol 186, Sodium 727.3, Carbohydrate 128.2, Fiber 2.1, Sugar 77.9, Protein 13
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