|310 ml||flour — cake|
|10 ml||Baking powder|
|60 ml||castor sugar|
|15 ml||orange — zest only|
|3||eggs — large, slighly beaten|
|225 g||ricotta cheese|
|5 ml||orange blossom water|
|sunflower oil — for frying|
|icing sugar — to dust|
|125 ml||evaporated milk|
|80 g||white chocolate — broken into pieces|
|cardamom — pinch, ground|
|5 ml||orange — zest only|
|ice cream — vanilla, to serve|
Sieve the flour, baking powder, 1ml salt and the sugar into a bowl. Add the orange zest, eggs, ricotta and orange-blossom water or vanilla essence and mix until just combined. Be careful not to over-mix.
Pour a thick layer of oil into a saucepan and warm over a medium heat. Once the oil is hot, scoop a little of the batter up and drop into the oil. Repeat to cook the mixture in batches. Once the doughnuts are light golden brown, remove from the oil and drain on absorbent paper. Dust with icing sugar and serve warm with chocolate dipping sauce.
Chocolate dipping sauce:
Heat the evaporated milk then stir in the chocolate until melted. Add the cardamom and the orange zest. Serve in small bowls alongside the doughnuts. Serve with vanilla ice cream, if you prefer.
Rooibos tea and ricotta mousse
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