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.
Take up pieces of dough, about the size of a ping-pong ball, and form into short, fat sausage shapes, about
Meanwhile, make the syrup. Put the sugar, honey, orange flower water and water into a saucepan over a low heat. Once the sugar has dissolved, increase the
When the cakes are ready, lift them off the baking sheet with a spatula and place in a large shallow dish in which they fit snugly. Spoon the syrup over them and leave for several hours, basting with the extra syrup in the pan occasionally. To serve, carefully pile the cakes on a pretty plate, scraping up any remaining syrup and spooning it over. Serve warm or cold.
© 2010 Josceline Dimbleby. All rights reserved.