Fried Moroccan Honey Cakes Food

15 BEST MOROCCAN DESSERT RECIPE COLLECTION

15 Best Moroccan Dessert Recipe Collection image

Looking for the best Moroccan desserts to make? From cake to cookies to baklava, these traditional recipes are the next best thing to a trip to Morocco.

Provided by insanelygood

Number Of Ingredients 15

Ingredients

Moroccan Lemon Cake
Maamoul (Arabian Date Filled Cookies)
Moroccan Almond Snake Pastry
Almond Crescent Cookies
Baklava
Moroccan Mint Tea
Almond Briouat
Moroccan Chebakia (Sesame and Honey Cookies)
Moroccan Beghrir (Semolina Honeycomb Pancakes)
Ghoriba
Moroccan Fruit Salad
Sellou
Cinnamon Oranges
Sfenj: Moroccan Doughnuts or Fritters
Halwa dyal Makina u2013 Piped Moroccan Biscuits With Chocolate

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Moroccan treat in 30 minutes or less!

Nutrition Facts :

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

Ingredients

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

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