This Moroccan pastry is called Coconut Balls or Richbond Cake or even "Snowballs" because of their rounded shape and the coconut which gives them a snowy appearance.This Moroccan pastry is called Coconut Balls or Richbond Cake or even "Snowballs" bec...
120 gr caster sugar
60 ml sunflower oil
1 tsp vanilla
280 gr plain flour
1.5 tsp sachet baking powder
100 gr coconut
1 pinch salt
juice of lemon
200 gr apricot jam
100 gr desiccated coconut
2 tbsp orange blossom water
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Transfer the large eggs and the caster sugar to a large mixing bowl and use a fork or a whisk to mix them until well combined. Add in the sunflower oil, lemon juice, vanilla extract, and salt and mix again until smooth.
Add in the flour and baking powder and use a spatula or your hands to mix all the ingredients together until you obtain a smooth dough. If your dough is too soft, add in a couple of tablespoons of plain flour.
Preheat the oven to 180 C. Shape the dough into 2,5cm balls and transfer them to a baking sheet lined with baking parchment. Bake for 20 minutes until the dough balls are lightly golden.
Heat the jam and orange flower water in a small saucepan for 3 minutes until the mixture is warm and stick. Carefully dunk the cakes in the warm jam for 10 to 20 seconds. Use a fork and a large spoon to roll the dough balls in the desiccated coconut. Transfer the cake balls into a large plate. Leave to cool down to room temperature before serving.
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