Breads, Biscuits and Cakes Recipes - Arabian Rawanee

Ingredients                      

• 225 g/8 oz/1 cup caster (superfine) sugar

• 250 ml/8 fl oz/1 cup water

• 2.5 ml/1/2 tsp lemon juice

• 6 eggs

• A few drops of vanilla essence (extract)

• 75 g/3 oz/1/4 cup rice flour

• 2.5 ml/1/2 tsp baking powder

---

Method:

1. Heat the sugar, water and lemon juice in a pan, stirring until the sugar has dissolved.

2. Simmer very gently for about 10 minutes until the syrup is thick but do not allow to color. Leave to cool.

3. Beat the eggs with an electric whisk for 5 minutes. Add the remaining ingredients and beat gently for at least 5 minutes.

4. Turn into a non-stick 15 cm/6 in deep, round cake tin (or line with baking parchment if necessary).

5. Bake at 150°C/300°F/gas mark 2 for 30 minutes until set. Do not open the door during cooking.

6. Leave to cool in the tin, then cut into small shapes and drizzle with the syrup before lifting out and serving.