Arabic Almond Cake Recipes

ARABIC HONEY CAKE

Steps:

• Preheat the oven to 375°F Spray an 10" round baking pan with non stick spray.
• Beat the eggs, sugar and vanilla together until it whitens. Add the melted butter and mix well.
• Sift the flour and baking powder together and add to egg mixture and mix gently.
• Pour into the prepared pan and bake 10-12 minutes.
• While cake is baking prepare the topping by melting the additional 1/2 c butter over medium heat and then adding the rest of the ingredients. Bring to boil, stirring constantly.
• When the first 12 minutes of baking time ends, remove cake from oven and gently pour the topping mixture over the cake.
• Return the cake to the oven and bake another 15-20 minutes until completely baked.
• Pour the topping gently on the cake and return it to the oven for another 15-20 minute.

HARISSA, HARISA, HARESA ARABIC SEMOLINA CAKE

Steps:

• Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
• Mix the yogurt and the baking soda in a separate bowl.
• Wait a few minutes until the yogurt doubles in size.
• When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
• Use your hands again to mix.
• After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
• (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separte pan.).
• Cut a diamond or square design in the cake witha butter knife.
• If using almond place one in each piece.
• Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
• Pour cold syrup on top while its hot so it can absorb all through.
• If using ground pistashios sprinkle a little on top of each square.
• FOR THE SYRUP:.
• Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
• Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.

NAMOURA - LEBANESE SEMOLINA CAKE

Steps:

• 1. Prepare the Namoura: -In a large mixing bowl, combine all the ingredients leaving out the almonds for garnish. The mix should be slightly thick and sticky. -Spread the tahini on the bottom and sides of a 14-15 inch round pan to prevent sticking. (feel free to use a square or rectangular pan, don't go too small though, Namoura shouldn't rise very high, not more than 1 inch thick) -Pour the Namoura mix in the pan and smooth the top. (You can do that by dipping your fingers in some melted butter and smoothing out the top) -Leave the cake to rest for 5-6 hours. (It's OK to decrease the time if you're in a hurry) -Before you bake the cake, with a watered knife, cut the namoura with evenly spaced lines to create square or diamond shaped pieces. (you don't have to cut it through to the bottom) -Decorate each square with a blanched almond or any other nuts of your choice (traditionally we use almonds or sometimes pine nuts) -Bake the Namoura in a 400 degrees preheated oven until it's golden.
• 2. Prepare the Sugar Syrup: -Boil together sugar and water. -Add lemon juice, when the syrup starts thickening. -Add rose water and orange blossom water just before you turn off the heat or right after. -Cool the sugar syrup completely.
• 3. To finish the Namoura: -Take off the Namoura from the oven, while it's very hot, pour the cooled sugar syrup all over. Preferably not all the syrup at once, let the cake absorb it then repeat. -Cool the Namoura, then cut it (on the already existing lines) and enjoy!