Cardamom and Saffron Cakes (Emirati 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.

⅔ cup rice flour (120 g)
½ cup all-purpose flour, unbleached (75 g)
1 tsp. baking powder (55 g)
¼ cup caster sugar
1 Tbsp. rosewater
1 tsp. ground cardamom
½ tsp. saffron threads
6 eggs, lightly beaten
vegetable oil, to deep-fry

Garnish:
confectioners', to dust

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 Tbsp.fuls 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.

Makes 20.