1533. Khanfaroosh Saffron Cakes {Machine}

MCW already has a khanfaroosh recipe here, but that is the original rustic one. This is the revamped one using a mini cake machine where 12 tablespoons of batter yield 12 beautifully golden and uniform fluffy cakes, minus all the hassle of frying.

Using store-bought fine ground rice is really essential for the fluffy, pillowy, and soft finish. No matter how long you grind your own rice, there will still be rough texture rendering the cakes gritty.

Ingredients:

1 cup fine rice flour

1 cup flour

1 cup sugar

½ cup milk

½ cup oil

¼ cup rosewater and saffron

1 tsp vanilla 

5 eggs

2 tsp cardamom

1 ½ tsp baking powder

½ tsp salt

¼ cup sesame seeds

Method:

In a bowl, add the eggs, sugar, saffron, cardamom, rosewater and vanilla and

mix for two to three minutes.

Add the remaining ingredients except for the sesame and mix for one minute. Set the mixture aside for 10 minutes.

Heat the cake machine in preparation to cook the cakes. Using a tissue, lightly wipe the insides of the molds with oil, and sprinkle lightly with sesame. Pour a tablespoon of batter into each mold, seal the machine, and wait for it to cook (2-3 minutes). 

صحة و عافية