Fried Moroccan Honey Cakes

• FOR THE CAKES
• 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
• FOR SYRUP
• 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

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.

cakes, eggs, orange juice, vegetable oil, orange zest, powdered sugar, flour, baking powder, syrup, water, lemon juice, sugar, honey, orange zest, vegetable oil

Taken from www.food.com/recipe/fried-moroccan-honey-cakes-502996 (may not work)