These are more like lovely little almond cakes than donuts, but they work really well in the ring shape. If rosewater is not your thing, leave it out and add a little more vanilla extract. Rosewater can vary in strength, so add it to taste, with some caution.
Ingredients
- melted butter, for greasing
- 4 eggs
- 115g (1/3 cup) rice malt syrup
- 240g (2 cups) almond meal
- 2 teaspoons baking powder
- 1 teaspoon natural vanilla extract
- about 1 teaspoon rosewater
- edible dried rose petals and slivered pistachios, to decorate
Chocolate Glaze
- 100g dark chocolate (70–85% cocoa solids), chopped
- 125ml (½ cup) thickened (double/heavy) cream
Makes: 12
The donut cakes will keep in an airtight container for 2-3 days.
Method
Preheat the oven to 160°C (fan-forced). Generously grease two six-hole 80ml (1/3 cup) capacity donut tins with the melted butter. (If you don’t have two, don’t worry, they will be fine cooked in two batches.)
Whisk the eggs and rice malt syrup together until the syrup dissolves. Stir in the almond meal, baking powder, vanilla extract and rosewater, to taste. Transfer the batter to a piping bag fitted with a 1.5cm plain nozzle (or use a large zip-lock bag with the corner snipped off) and pipe the mixture into the prepared donut holes (alternatively, you can spoon the batter in). Fill each hole about two-thirds full.
Bake for 10–12 minutes or until well-risen and just firm to touch. Remove from the oven and set aside to cool in the tins for 15 minutes. Carefully loosen the donuts and turn onto a wire rack to cool completely.
For the chocolate glaze, put the chocolate in a small heatproof bowl. Heat the cream in a small saucepan over medium heat and bring just to the boil. Pour the cream over the chocolate and stir until melted and combined. Set aside to cool and thicken slightly, if necessary.
Dip the cooled donuts into the glaze and sprinkle with rose petals and slivered pistachios.
Recipe extracted from Natural Bakes by Caroline Griffiths,
Smith Street Books, AUD$39.99, available now
