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
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:
Dreamy blueberry lemon scones with a perfect balance of crisp exterior and light soft center. They’re buttery, flaky, tart yet sweet, delicious, and so easy to make. In fact, these scones are ready in less than an hour– baking time included. I love how fast they come together although they might seem like a lot
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
This is my favorite Orange and Lemon Syrup Cupcake recipe. It’s light, fluffy, incredibly moist, and bursting with a citrus taste. It’s not topped with frosting, so it’s very light and not too sweet. The zest is a very important ingredient because it gives a wonderful flavor: using a grater, just scrape the outer colored