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Cakes or Donuts? This yeast-free version is a quick relief to donut seekers. Make this a family event, get the kids to pipe the batter and coat the donuts! We just have to make sure there’s extras in case some morsels go missing along the process!
These cake-like donuts are easy to make, and definitely a pleasure to eat! Think maple, cinnamon and coconut! Serve it with tea for a leisure afternoon snack.
Self-Raising Flour 105g
Salt 1/4tsp
Ground Cinnamon ½ tsp
Eggs 100g
Golden Caster Sugar 90g
Maple Syrup 10g
Ground Almond 20g
Angel Coconut Flakes 50g
Melted butter, room temp 20g
Cinnamon Sugar Coating
(mix and set aside)
Ground Cinnamon ½ tsp
Golden Caster Sugar 35g
1. Preheat oven to 160°C. Prepare 2 6-hole non-stick donut tray.
2. Sift flour, almond powder, cinnamon and salt. Put aside.
3. Cream butter, sugar and maple syrup till light and fluffy using an electric handheld mixer.
4. Add in beaten eggs to butter mixture in 3 additions, beating well after each addition.
6. Add in sifted flour mixture and mix with a spatula to combine.
7. Fold in angel flakes.
8. Fill a piping bag with batter and fill the donut cavity till 80% full.
9. Gently tap the cake tin on the table to remove air pockets.
10. Bake in the preheated oven for 14min, or till a skewer comes out clean.
11. Turn the donuts out onto the cooling rack and cool completely.
12. Brush the cooled donuts with melted butter and roll them in the cinnamon sugar mixture.
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