Saffron Tea Cakes with Rosewater Icing
Saffron, one of the key ingredients in this recipe, is the most expensive spice in the world by weight.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Saffron Tea Cakes with Rosewater Icing
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, mix together the flour and baking powder.
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In a separate bowl, cream together the sugar and butter until light and fluffy.
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Beat in the eggs, one at a time, then stir in the saffron, milk, and rosewater.
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Gradually add the flour mixture to the wet ingredients and mix until just combined.
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Divide the batter evenly into a greased muffin tin.
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Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Allow the tea cakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, mix together the powdered sugar and enough rosewater to form a thick but pourable icing.
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Drizzle the icing over the cooled tea cakes and let it set before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
