Cardamom and saffron cakes (khanfaroush) recipe

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.

Makes 20
Preparation 10min
Cooking 20min
Skill level Easy

By
Khulood AtiqIngredients

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

Cook's notes

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.

Instructions

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.

Note
• 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.