Hawaij Coffee Cake Recipes
HWAYEJ (HAWAIJ) SPICE MIX
An all purpose very balanced spice mix to give more flavor to your dishes. An outstanding spice mixture that is very aromatic and can be incorporated in any dish. Here is how to make Hawayej spice blend.
Provided by Amira
Categories Seasoning
Time 10m
Number Of Ingredients 7
Steps:
- On a skillet over medium low heat add all the spices except for the turmeric.
- Roast the spices for 3-5 minutes until fragrant.
- Put the roasted spices on a plate and let them cool down.
- Finely grind the spices in your coffee grinder.
- Sift the ground spices and discard big chunks then mix in the turmeric.
- Put the spice mix in a jar with a tight lid and store in a cool dry place.
Nutrition Facts : Calories 23 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
HAWAIJ COFFEE CAKE
Hawaij is a popular yemeni spice blend for coffee. I love how fragrant it is.
Provided by Food Network
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚ F. Grease an 8-inch square cake pan and line the bottom with parchment paper.
- To make the spice mix, blend together the cardamom, ginger, cinnamon, cloves and nutmeg in a small bowl and set aside. You'll only need 1 tablespoon for this cake.
- To make the cake, beat the butter and sugar in a large bowl or the bowl of a stand mixer for 4 to 5 minutes, or until pale and creamy. Add the eggs one at a time, making sure to beat well after each addition. Add 1 tablespoon of flour if the mixture starts to curdle. In a medium bowl, mix together the flour, 1 tablespoon hawaij, the baking powder and salt. Add this to the butter mixture and beat on low speed until smooth and just combined. Stir in the espresso powder mixture and pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Leave it to cool in the pan for 5 minutes before turning it out onto a rack to cool completely.
- To make the topping, beat the mascarpone in a small bowl until smooth. Pour in the espresso powder, sugar and liqueur, if using, and beat for 1 minute, or until combined. Pour in the cream and whisk until it just reaches a thick spreading consistency. Be careful not to overwhip, as it may split.
- Spread the topping generously on top of the cake and create swoops and swirls by using the back of a spoon. Slowly sweep your spoon or offset spatula back and forth across the cake, leaving about 1/2 inch around the edges.
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