Nan-e berenji

Method

1. 1 Beat the oil with the powdered sugar for 10 minutes until the mixture is white and fluffy.
2. 2 Mix together rice flour, eggs, rose water, cardamom, and saffron water.
3. 3 Made with only rice flour and no wheat flour, the cake crumbles in your mouth.
4. 4 Let the dough rest in the refrigerator for 12 hours so that the rice flour absorbs all the moisture and doesn't become crumbly.
5. 5 The members are drawn, then flattened and stamped with a wooden seal.
6. 6 Bake at 160 degrees for 15 minutes, making sure the cake doesn't turn golden brown; it should be off-white.

With an appliance

• Air fryer 45 min

  Replace step 6: spray a very thin layer of oil onto the saffron cake, use a 175-degree steamer for 10 minutes and flip after 5 minutes; the short time preserves the ivory color, one layer at a time.