The bakery also has different Moroccan cakes whose ingredients include almonds, nuts, honey, sesame and orange blossom as the fekkas, l’ghroueyba, e’chebbakya and the bahlawa among others. This improbable ingredient combination results in an incredibly moist and fragrant cake. It is important to use a shallow mold here, like a pie plate, no higher than 5 cm high, so the syrup that is poured at the end of baking reaches all the way to the bottom. Those of you who use Matza cake meal for Passover can substitute it for the cornmeal, and use potato starch instead of the flour.
- 4 eggs whites
- ¼ tsp salt
- 3/4 cup sugar
- 4 egg yolks
- 3/4 cup olive oil
- 1 tbsp baking powder
- Zest of 1 lemon
- 1 ½ cups finely ground almonds (use a food processor)
- 1 cup fine semolina flour (Gluten-free: Use fine cornmeal)
- 1/3 cup flour, any flour
- Preheat the oven to 165°C
- With an electric mixer, whip the egg whites and salt at high speed until soft peaks form.
- Add the sugar gradually and whip until stiff.
- Switch to low speed, and allowing only enough time to combine the ingredients, beating in one ingredient at a time, just a few seconds each time, the yolks, then the oil, etc… until all ingredients are incorporated.
- Pour the batter into a greased 25 cm round baking pan. Bake 40 minutes, or until a knife inserted in the center comes out clean. Immediately poke the cake all over with a toothpick or skewer, and pour the syrup (recipe follows) all over the cake.
- 3/4 cup light agave syrup
- Juice and zest of 2 lemons
- Heat the ingredients over a low flame until just warm (or microwave 30 seconds to 1 minute)