Moroccan Coconut Balls or Richbond Cake

This small pastry is called Moroccan Coconut Balls or Richbond Cake or even “Snowballs” because of their rounded shape and the coconut which gives them a snowy appearance.
It has several hilarious Richbond denominations, such as a mattress manufacturer’s mark to recall the softness and fondantness of the cake.
It is also called “kifach tlakena” (how we met) the name of a famous song by Samira ben Said. name given to the version where the two cupcakes are stuck together.
It is also called mchimicha!!! recalling the taste of the apricot jam used to soak these delicious cakes.
A cake from my childhood, timeless, unforgettable.
I particularly love this fondant in the mouth and this sweetness of the strawberry jam.
A small oven, although very simple, has been very famous for decades.

Ingredients

• For a lot of Richbond Cakes (about 80) you will need:
• 200 g grated coconut
• 1 glass of powdered sugar, 1 glass of oil
• 1 sachet of baking powder, 1 sachet of vanilla sugar
• 3 eggs
• 250g apricot or strawberry jam

Preparation

1. Preheat the oven to 175° th7.
2. In a large bowl, break the eggs then add the sugar, the baking powder, the vanilla sugar, and the oil.
3. Mix all the ingredients well.
4. Then add the flour little by little, stirring until you obtain a smooth but fairly compact dough.
5. Then divide this dough into as many small balls as you can, the size of a small walnut.
6. Oil a baking sheet then put the balls, spacing them well.
7. Bake the balls for about 20 minutes until they are golden brown and then let them cool.
8. Heat the jam until liquid in a saucepan or in the microwave.
9. Pour the grated coconut into a large deep plate or a salad bowl.
10. dip a small cake, then a second in the jam (which you can flavor with a little orange blossom water), stick them together and roll them immediately in the coconut. Do the same with the rest of the cupcakes.
11. Note: the cakes coming out of the oven are hard… this is normal. It is only after dipping them in jam and coconut, and while waiting for the next day, that you can taste the fondant of these little delights.