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Sugar-Coated Crispy Cakes

Sugar-Coated Crispy Cakes
These golden, bite-sized treats deliver a perfect contrast of textures—crisp on the outside, tender within. Made with a simple batter, they're fried to golden perfection and rolled in sugar while still warm for a sweet, shimmering finish. They're effortless enough for a weeknight indulgence but elegant enough to serve to guests. The first bite always calls for another, and they vanish fast from any plate.
Ingredients
  • 590 ml (2 1/2 cups) milk
  • 1 large egg
  • 560 g (4 1/2 cups) finely ground gluten-free flour blend
  • 180 g (1 cup) granulated sugar
  • 15 g (3 teaspoons) baking powder
  • 5 g (1 teaspoon) vanilla sugar
  • Butter or margarine, for greasing the pan
Instructions

1. Lightly grease a non-stick skillet or griddle with butter or margarine and heat over medium heat.

2. In a large bowl, whisk the egg and 50 g (1/4 cup) of the granulated sugar until pale and slightly fluffy.

3. Pour in the milk and mix until combined.

4. Add 100 g (3/4 cup) of the flour blend, 5 g (1 teaspoon) baking powder, and 5 g (1 teaspoon) vanilla sugar. Stir until smooth.

5. Sift in the remaining flour and fold in gently to form a thick, lump-free batter.

6. Drop spoonfuls of batter into the hot pan, flattening slightly to form small rounds. Fry for 2–3 minutes per side, or until golden brown and crispy.

7. Place the cooked cakes in a bowl, add 50 g (1/4 cup) granulated sugar, and toss gently until evenly coated.

8. Serve warm. Repeat with remaining batter, greasing the pan as needed.

Tools
  • Non-stick pan
  • Whisk
  • Mixing bowl
  • Ladle
  • Plate

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