- Prep time
- 20 minutes plus 1 hour resting time PT0.33333333333333M
- Cook time
- 4-5 minutes PT5M
- 8 cakes
Hmmm, fried dough drizzled with honey and dusted with powdered sugar. What could be better? We’ve taken a classic recipe and added a little twist—saffron and candied ginger. Serve these tasty morsels piping hot!
- ¼ cup Grand Marnier
- ¼ cup whole milk
- 1 large egg
- ¾ cup (90 g.) flour
- ⅛ teaspoon ground cinnamon
- Dash of kosher or sea salt
- 2 tablespoons sugar
- 3 tablespoons candied ginger, minced fine
- 30-40 saffron threads
- Vegetable or soy bean oil for frying
- ½ cup honey
- Zest of 1 orange
Beat the Grand Marnier, milk and egg together in a bowl. In a separate bowl, combine the flour, cinnamon, salt and sugar. Add the flour mixture to the egg mixture. Mix until well blended; stir in candied ginger and saffron. Let stand 30 minutes to 1 hour.
Combine honey and orange zest in a small saucepan. Bring honey mixture to a gentle simmer, hold for 1 minute, then turn off heat. Steep mixture for 10 minutes, strain and discard zest. Transfer honey to a jar or plastic squeeze bottle; store at room temperature.
Pour oil in a skillet to a depth of 1 inch and heat until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Serve cakes drizzled with honey mixture and dusted lightly with powdered sugar.
Optional: garnish with a duo of fruit purees, such as mango and kiwi and edible flowers like Nasturtiums, Violas or Johnny-Jump-Ups.
Techniques used in this recipe:
A classic cocktail made with Champagne or sparkling wine and orange juice.
Icewine got its name because it is made from very ripe frozen grapes. As the frozen grapes are pressed, the sweet, high-acid, concentrated juice is separated from the ice. Icewine is high in both sweetness and acidity - drinking it is out of this world!