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

Average: 3.7 (27 votes)


  • 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.


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 prepararation Phoebe Wood. Styling Vivien Walsh.


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