01 December 2011

Wee Rosewater Cakes

This recipe is like the tiny-cake answer to sugar cookies.  I made some earlier this evening and they were pretty much all devoured within 5 minutes of leaving the oven.  If you don't like rose water or don't have any, just replace it with a different flavouring or skip it altogether.  This recipe will yield 12 tiny cakes.
  • 1 c self-raising flour (or 1 c flour and 2 tsp baking powder)
  • 3-4 tbsp sugar (I like them on the not-so-sweet side)
  • 2 tbsp sunflower oil (any neutral-tasing oil will do)
  • 1/2 c soymilk (or other non-dairy milk)
  • 1/4 t rose water (you may want to consider adding even less than that)
Preheat your oven to 350°F/175°C.

Mix the flour and sugar together.  Mix in the oil -- I like to mush it in with the back of a spoon until it is all worked in and the mixture clumps together like coarse meal or soft brown sugar.  Stir the rosewater into the soymilk and stir that into the flour.  You should have something that is half-way between batter and dough -- sticky and gooey, too wet to knead, but not runny enough to drip.

Spoon onto a greased baking tray (if you don't grease it, you will have to use a spatula to remove the wee cakes), ensuring that the blobs of dough are an inch or so apart. 

Bake for about 10 or so minutes—an inserted toothpick or knife will come out clean, but you will know they are done because the cakes will rise and swell like an angry sea and the tops will be a pale golden brown.  You can pretty much eat these straight out of the oven, although I'd suggest giving them a minute or two to cool first.

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