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.
- 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 prepararation Phoebe Wood. Styling Vivien Walsh.
As seen in Feast magazine, September 2014, Issue 35.