Yazd honey cakes

Name: Yazd honey cakes
Yield: Makes about 16
Cuisine: Persian
Ingredients: 150 ml water; 50 g self-raising flour; ½ level teaspoon baking powder; ½ level teaspoon ground cinnamon; 100 g golden caster sugar; 4 tablespoons honey; 5 tablespoons orange flower water; 225 g fine semolina; 50 g icing sugar; 100 ml sunflower oil, plus extra for oiling; finely grated rind and juice of 1 orange

Preparation info

Makes about
16

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

As I have a sweet tooth, I was pleased to find that in Iran, as well as in Syria, Turkey and North Africa, I could indulge in sweetmeats infused with honey and flower water. Here I add orange for a contrasting tang. These cakes are good eaten with yogurt or luxury vanilla ice cream.

Ingredients

225 g fine semolina
50 g icing sugar
100 ml

Asia
Iran
Dessert
Cake
Vegetarian

Method

Heat the oven to 170°C/Gas 3. Put the semolina and icing sugar into a bowl. Heat the sunflower oil in a saucepan and pour it into the bowl. Stir well and then mix in the orange rind and juice. Sift the flour with the baking powder and ground cinnamon onto the mixture and stir in.