Cardamom and saffron cakes (khanfaroush) recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cardamom and saffron cakes (khanfaroush) Recipe. Enjoy delicious Middle Eastern desserts and learn how to make Cardamom and saffron cakes (khanfaroush).
These little cakes are similar to a pikelet, made by frying a fragrant batter of flour and sugar infused with rosewater, cardamom and saffron. Dust with icing sugar for a picture-perfect morning or afternoon tea.
Skill level Easy
120 g (⅔ cup) rice flour
75 g (½ cup) plain flour
1 tsp baking powder
55 g (¼ cup) caster sugar
1 tbsp rosewater (see Note)
1 tsp ground cardamom
½ tsp saffron threads
6 eggs, lightly beaten
vegetable oil, to deep-fry
icing sugar, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
Place all ingredients except oil and icing sugar in a bowl. Whisk to form a smooth, thick batter. Set aside for 30 minutes.
Heat 5 mm oil in a large, deep frying pan over medium heat. Working in batches, place tablespoonfuls of batter into oil and cook for 2 minutes on each side or until golden. Drain on paper towel and serve hot, dusted with icing sugar.
• Rosewater is from Middle Eastern food shops and select supermarkets.
Photography Chris Chen. Food preparation Phoebe Wood. Styling Vivien Walsh.
As seen in Feast magazine, September 2014, Issue 35.
More from the Lebanese Recipes Kitchen:
Upside-down mango and coconut cake | Delicious Date Cake | Walnut, date & honey cake | Christmas cake pops | Cranberry Cornmeal Cake | Turmeric and aniseed cake (sfouf)