Persian Honey Cakes

Name: Persian Honey Cakes
Yield: Makes approx. 16
Cuisine: Persian
Ingredients: 4 tablespoons (4 X 15 ml spoon) honey; 4 oz (100 g) sugar; ½ teaspoon (2.5 ml spoon) ground cinnamon; ½ teaspoon (2.5 ml spoon) baking powder; 2 oz (50 g) self-raising flour; grated rind and juice of 1 orange; 4 fl oz (110 ml) sunflower oil; 2 oz (50 g) icing sugar, sifted; ¼ pint (150 ml) water; 5 tablespoons (5 X 15 ml spoon) triple strength orange flower or rose water; 5 tablespoons (5 X 15 ml spoon) triple strength orange flower or rose water; 8 oz (225 g) fine semolina

Preparation info

Makes approx.
16

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This is an adaptation of an old Persian recipe. The nutty orange-flavoured cakes are left to absorb a scented honey syrup. You can serve them either for tea, with coffee or as an after-dinner sweetmeat. As a dessert they are excellent with plain yogurt.

Ingredients

8 oz (225 g) fine semolina
2 oz (50

Asia
Iran
Persia
Dinner
Dessert
Vegetarian
Cake

Method

Put the semolina and icing sugar into a bowl. Heat the oil in a saucepan and pour it over the semolina. Stir well and then mix in the orange rind and juice and the flour sifted with the baking powder and cinnamon.

Heat the oven to Gas Mark 3/325°F/170°C. Take up pieces of dough ab