Bia Honey Cake

Ingredients

• 200 g Extra fine semolina (Sift before use)
• 200 g All-purpose flour (Sift)
• 1 teaspoon Anise (seeds) (Lightly grind to release aromas)
• 0,5 teaspoon Ground cinnamon
• 1 pinch Salt
• 1 tablespoon Honey (Prefer a mild honey)
• 2 tablespoons Vegetable oil (For the dough, then for frying)
• 120 ml Water (Hot water, not boiling)
• 1 tablespoon Orange blossom water (Adds a floral fragrance)

Instructions

1. Prepare dry ingredients

   Sift the semolina and flour into a large bowl. Add the salt, cinnamon and ground anise. Mix evenly with a whisk.

   Time: PT5M

2. Heat water and dissolve honey

   Pour the water into a small saucepan, heat until very hot (but not boiling). Remove from heat and stir in the honey until fully dissolved.

   Time: PT5M

   Temperature: 90°C

3. Combine liquids with dry ingredients

   Make a well in the center of the dry mixture. Pour in the oil, the hot honey water, then the orange blossom water. Gently mix, adding the remaining flour gradually until you obtain a supple but non‑sticky dough.

   Time: PT10M

4. Transfer the dough to a piping bag

   Pipe the dough into a piping bag fitted with a small tip (about 1 mm). If the dough is too thick, loosen it slightly with a little warm water.

   Time: PT5M

5. Shape the small cakes and let rest

   On a tray or clean surface, place small dough balls (about 2 cm in diameter). Let sit uncovered for 10 minutes so the surface dries slightly.

   Time: PT10M

6. Heat oil for frying

   Pour about 1 cm of vegetable oil into the pan. Heat over medium heat until the oil reaches 180°C (or when a small drop of dough sizzles immediately).

   Time: PT5M

   Temperature: 180°C

7. Fry the cakes

   Gently place the balls into the hot oil using a fork or slotted spoon. Fry 2‑3 minutes per side until golden and crisp. Remove and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

8. Serve

   Arrange the cakes on a plate, let them warm slightly for a few minutes then enjoy. They keep well warm or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Extra fine semolina: Fine wheat flour
• Instead of All-purpose flour: Whole wheat flour
• Instead of Anise (seeds): Fennel seeds
• Instead of Ground cinnamon: Nutmeg
• Instead of Salt: Sea salt
• Instead of Honey: Agave syrup
• Instead of Vegetable oil: Sunflower oil, Peanut oil
• Instead of Water: Almond milk (for a richer version)
• Instead of Orange blossom water: Vanilla extract

Equipment Needed

• Large mixing bowl
• Whisk or wooden spoon
• Saucepan
• Large frying pan
• Piping bag with fine tip (1 mm)
• Sieve or slotted spoon
• Fork
• Paper towels
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Sift dry ingredients to avoid lumps.
• Dissolve honey in very hot water without boiling.
• Add flour gradually to achieve the right consistency.
• Let the balls rest 10 minutes before frying.
• Fry at 180°C to obtain a golden crust without absorbing too much oil.

Chef Tips from the Video

• Using extra fine semolina gives a very light texture.
• Orange blossom water adds a typical Maghreb fragrance.
• A small 1 mm tip ensures uniformly sized balls for even cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Package individually and freeze up to 1 month.

Room temperature: At room temperature, good for 1 day.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated; shape the balls at cooking time.
• The cakes can be fried ahead of time and reheated in the oven at 150°C for 5 minutes.