We have a deliciously spiced cake here in the United Arab Emirates called ‘Khanfaroush’, infused with the warm flavors of saffron, cardamom and rose. The original version, while gluten free, is high in sugar and deep fried. Narurally, I couldn’t resist but replicate such deliciousness in a guilt-free, fitnut approved version that is:
Refined Sugar Free
(Seriously though, they’ve been taste tested and fully approved by my strictest judge – aka my mother – and a picky desert-lover)
This version of the Emirati Saffron and Cardamom cake saves all of the original flavors with added nutrition from the good-for-you ingredients and spices used in this recipe including: almond flour which contains healthy fats, fiber, protein, magnesium and vitamin E and is a great low carb alternative to regular flour ; coconut flour which is high in fiber, protein, and healthy fats, and rates low on the glycemic index. It also includes coconut milk, a great alternative to dairy, and coconut oil, which is high in saturated fats (the good type of fat that we all need). These tasty ‘khanfaroush’ bites are slightly sweetened with 100% pure maple syrup.
Oh and….let’s not forget, they are not fried but baked!
Just try it out and let me know what you think in the comment box below.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 2 eggs
- 1 tbsp coconut oil
- 1 tbsp cardamon powder
- 1 tbsp rosewater
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp saffron threads
- 1/4 tsp salt
- Preheat oven to 180 degrees celcius.
- Add all dry ingredient in a bowl.
- Whisk all wet ingredients separately until well combined.
- Add wet ingredient to dry ingredients.
- Pour batter into cake mould. I used 12 small ring cake moulds.
- Bake for 15-20 minutes. To make sure your cake is ready, insert a fork, toothpick or other in the center of the cake. If the object comes out clean, then your cake is ready!
- Let the cake cool...and enjoy!