Try making this Kazakh fried honey cake to share with your friends
Prep time - 1.5/2 hours
2 cups (250g) plain flour
1 ½ tbsp (25ml) cognac or vodka (alternatively use water)
200g whole almonds or walnuts
150g granulated sugar
3 cups (700ml) vegetable oil for frying
- In a bowl, whisk the eggs together and add the cognac, vodka or water.
- Sift the flour into a bowl. Add the egg mixture and mix to create a soft, elastic dough. Allow to rest for 15 minutes.
- Lightly flour a surface and roll the dough into a thin layer, about ½cm thick. Cut it into long strips, about 3cm wide. Then, cut each strip along its width at ½cm intervals so that you have lots of thin ½cmx3cm pieces. Add a little flour while you go and lay them aside separate from each other to stop the pieces sticking together.
- Heat the oil in a pan over high heat. Test if it’s ready by dropping in a strip of the dough. It should sizzle and float to the top.
- Fry the dough strips in batches until lightly golden. Use a slotted spoon to remove them from the oil and set aside.
- Once finished, transfer all the batter pieces to a large bowl and add the nuts.
- Heat the honey and sugar together in a pan on medium heat for 5 mins, until the sugar has dissolved
- Pour the hot honey mixture over the batter pieces and nuts and combine with a wooden spoon. Tip the mixture out onto a plate.
- Do this next bit carefully, as the mixture will be hot. Prepare a bowl of cold water to wet and cool your hands as you push and mould the mixture together into a mound shape. Allow to cool before transferring to the fridge.
- Cut into pieces and serve.