Best 3 Fried Moroccan Honey Cakes Recipes
Embark on a culinary journey to Morocco with our delectable "Fried Moroccan Honey Cakes" recipe. These delectable treats, known as "Chebakia" in Arabic, are a staple in Moroccan cuisine, often prepared during festive occasions like Ramadan and Eid. Immerse yourself in the vibrant flavors of Morocco as you explore the unique blend of spices, nuts, and honey that make these cakes a beloved dessert. Discover the secrets behind their intricate design and crispy texture, and impress your loved ones with this authentic Moroccan delicacy.
In addition to the classic Chebakia recipe, we offer delightful variations to cater to diverse tastes. Indulge in the irresistible "Moroccan Honey Briouats," where crispy phyllo pastry envelops a sweet and nutty filling, drizzled with honey for a perfect balance of flavors. For those with a penchant for chocolate, the "Moroccan Chocolate Chebakia" is a must-try, combining the rich taste of chocolate with the traditional Chebakia dough. And for a healthier alternative, the "Baked Moroccan Honey Cakes" provide a guilt-free indulgence, preserving the authentic taste while minimizing oil consumption.
Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and step-by-step guide will ensure your success in creating these Moroccan honey cakes. Embrace the vibrant culinary heritage of Morocco and embark on a delightful baking adventure.
COUSCOUS CAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
- In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
- Serve the couscous cakes with mango chutney.
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 HONEY & MINT SYRUP CAKE
The delicious Moroccan combination of mint and honey comes through well in this sweet, moist cake. Perfect with a dollop of natural yoghurt sweetened with honey and mint, and freshly made mint tea. Makes 1 x 20cm-round cake
Provided by Dropbear
Categories Dessert
Time 1h50m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 150ºC. Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.
- Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 hours (you can make the mint syrup during this time). Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5-10 minutes.
- For the mint syrup.
- Place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30- 45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.
- To assemble.
- Preheat the oven to 170ºC. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak inches.
- Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
- Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.
Nutrition Facts : Calories 7462, Fat 384.6, SaturatedFat 202.2, Cholesterol 1771.2, Sodium 5076.3, Carbohydrate 952.2, Fiber 46, Sugar 748.2, Protein 110.2
Tips:
- Use fresh ingredients for the best flavor. This means using high-quality flour, butter, and honey.
- Make sure your oil is hot enough before frying the cakes. This will help them to cook evenly and prevent them from sticking to the pan.
- Don't overcrowd the pan when frying the cakes. This will also help them to cook evenly.
- Be careful not to overcook the cakes. They should be cooked until they are golden brown and crispy on the outside, but still soft and fluffy on the inside.
- Serve the cakes warm with your favorite toppings. Some popular options include honey, powdered sugar, or cinnamon sugar.
Conclusion:
Moroccan honey cakes are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for a special occasion or a simple snack. With their crispy exterior and soft, fluffy interior, these cakes are sure to please everyone who tries them. So next time you are looking for a sweet and satisfying treat, give Moroccan honey cakes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
