Fried Moroccan Honey Cakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 whisk the eggs, orange juice and oil together in a large bowl. add the orange zest and sugar and whisk until frothy.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 using a 2 inch cookie cutter, cut out round shapes.
• 7 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.
• 8 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.