Sfouf is the most popular recipe on my blog: it’s a semolina anise seed tea cake that’s fluffy, moist, incredibly flavorful and vegan. The baking time is actually longer than the time it takes to mix all the ingredients together; it’s no wonder why it is the most viewed page on this site! This version of sfouf is made with
I have a particular weakness for flourless chocolate cakes. All you need to make this incredibly rich dessert is high-quality bittersweet chocolate, sugar, and eggs – that’s it! It’s simple enough to bake in under an hour yet fancy enough to impress your friends. When done right (I’m talking about whisking the eggs and gently
I’ve been playing around with this recipe for quite some time now and made several versions of it with different winter fruits. The addition of the semolina and high-quality olive oil in the batter makes a tender and light cake that’s complex in flavor. It’s studded with quince, that’s slightly roasted in orange blossom water
If you’ve got a spare half an hour, make this incredibly moist summer loaf cake which is slightly adapted from Yossi Arefi’s Sweeter off the Vine book. The delightful combination of poppy seeds, zesty lemon, crunchy streusel, and juicy sweet cherries makes it a perfect cake for breakfast or an afternoon pick me up. Because of
I named this cake “Chocolate Roll” because first I’m very kind of late to post a Bûche de Noël recipe and second, the cake is so fabulous that there is absolutely no reason why you shouldn’t make it any time this winter season. When I was a kid we always had Chestnut yule logs during the holiday season and it
Semolina flour is one of those incredibly versatile ingredients that’s always worth having on hand. I’ve used it in desserts like Halawet el Jibn, Bohsalino, and even Sfouf cake (which is the most viewed recipe on my blog!) In today’s post, I baked a simple semolina lemon butter cake and paired it with two seasonal fruits:
Would you believe me if I said that I can never get banana bread recipes right? Whenever I have overripe bananas on hand I prefer making pancakes, muffins, or ice cream because I used to dread ending up with a failed banana bread. No matter how many recipes I tried, the result is always the same: a
For the longest time, I thought that torte and cake are used to describe the same thing. But there is a fine distinction between both terms, and if you’re curious to know how then keep on reading! Torte is technically a type of cake that uses little or no flour and high-quality ingredients (think ground almonds,
When I wrote this post yesterday afternoon I was listening to some classical Arabic songs by Fairuz and Abdel Halim Hafez (my best friend Wihane can back me up on this because she called me and noticed the background music). I remember my childhood days when I used to beg my mom to turn off