For the dough
1 kg of wheat flour
6 egg yolks
6 egg whites, separated
1/2 teaspoon of salt
4 tablespoons of sugar
1/2 cup of oil
1/2 cup of orange liqueur
1 cup of toasted almond meal, without skin (150 g)
1 cup of crystallized fruits, chopped (180 g)
Oil for frying
For the glaze
1 cup of citrus peel, cut into strips, without white part
2 1/2 cups of honey
4 cups of orange juice
2 cups of tangerine juice
Whole candied cherries for garnish
For the dough
1 kg of wheat flour
6 egg yolks
6 egg whites, separated
1/2 teaspoon of salt
4 tablespoons of sugar
1/2 cup of oil
1/2 cup of orange liqueur
1 cup of toasted almond meal, without skin (150 g)
1 cup of crystallized fruits, chopped (180 g)
Oil for frying
For the glaze
1 cup of citrus peel, cut into strips, without white part
2 1/2 cups of honey
4 cups of orange juice
2 cups of tangerine juice
Whole candied cherries for garnish
Prepare the dough: in a bowl, combine the flour and egg yolks, 1/2 teaspoon of salt, sugar, oil, and liqueur
Mix until a homogeneous mass forms
Beat the egg whites in snow with 1/2 teaspoon of salt
Delicately mix into the dough, stirring with a wooden spoon until an elastic dough forms
Place on a surface dusted with flour and work the dough, forming small cylinders of 1 cm
Cut the dough cylinders into 1 cm pieces
Fry the dough in hot oil until golden brown and remove with a slotted spoon
Drain on paper towels
Mix with the almonds and crystallized fruits
Place on a plate, forming a low pyramid shape and reserve
Make the glaze: simmer the citrus peel and then drain the water. Reserve
In a saucepan, dissolve the honey with orange and tangerine juice and let it boil until it reaches the right consistency (check by dipping your finger in the warm glaze; the glaze should slide off)
Add the simmered citrus peel, mix, and pour the glaze over the plate with
the morsels
Garnish with whole candied cherries
567 calories per serving
Note: The correct pronunciation of cicada cake is tchicherquiata.
