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.

Credit: Chris Chen

• makes

  20

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 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

Resting time 30 minutes

Instructions

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 prepararation Phoebe Wood. Styling Vivien Walsh.

As seen in Feast magazine, September 2014, Issue 35.

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.