Lebanese Love Cake by Greg and Lucy Malouf
The cake itself is a moist lemon-scented white chocolate sponge and was inspired by a recipe from...
1 cup water
2 1/2 Tbs white sugar
1/2 tsp salt
2 Tbs vegetable oil
1 cup self-raising flour
2L oil for frying
1/2 cup white sugar, or to taste
1 tsp ground cinnamon
In a small saucepan over medium heat, combine water, sugar, salt and vegetable oil.
Bring to a boil and remove from heat.
Stir in flour until mixture forms a ball of dough.
Place dough in a piping bag and pipe out a long churro.
Heat oil for frying in deep-fryer or deep saucepan to 190 C.
You can test this by placing a wooden chopstick or skewer into the oil and if it bubbles around the chopstick the oil is ready.
Use a deep frying spatula (or similar) to carefully place churros in the oil.
Fry until golden and drain on paper towels.
Combine 1/2 cup sugar and cinnamon.
Roll drained churros in cinnamon and sugar mixture.
If you like, serve with a pot of melted chocolate for dipping.
Photo Credits: Mowie Kay