Basbousa (Middle Eastern Semoline Cake)

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Basbousa (Middle Eastern Semolina Cake)

Basbousa is a soft, moist, and aromatic Middle Eastern dessert made with semolina, soaked in sweet syrup. It’s simple to prepare and perfect for any occasion.

Ingredients

For the Cake:

  • 2 cups (320g) semolina (coarse or fine)
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) plain yogurt (or Greek yogurt)
  • 1/2 cup (120ml) melted unsalted butter (or vegetable oil)
  • 1/4 cup (60ml) milk (optional, for adjusting consistency)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional)
  • Almonds or pistachios (for garnish)

For the Syrup:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1 tsp lemon juice
  • 1 tsp rose water or orange blossom water (optional, for fragrance)

Instructions

1. Prepare the Syrup:

  1. In a saucepan, combine the sugar, water, and lemon juice. Stir well and bring to a boil over medium heat.
  2. Reduce the heat and simmer for 8–10 minutes until the syrup slightly thickens.
  3. Remove from heat and stir in rose water or orange blossom water, if using. Let the syrup cool completely.

2. Prepare the Cake Batter:

  1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch (or similar size) baking dish with butter or oil.
  2. In a large mixing bowl, combine semolina, sugar, baking powder, and salt. Mix well.
  3. Add yogurt, melted butter, and vanilla extract (if using). Mix until the batter is smooth and thick. If the batter seems too dry, add a little milk to loosen it.
  4. Pour the batter into the prepared baking dish and smooth the top with a spatula.

3. Garnish and Bake:

  1. Using a knife, score the batter into diamond or square shapes (don’t cut all the way through). Place an almond or pistachio in the center of each piece.
  2. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

4. Add the Syrup:

  1. As soon as the cake is out of the oven, pour the cooled syrup evenly over the hot cake. The syrup will soak into the cake, making it moist and flavorful.
  2. Let the cake cool completely in the pan before slicing along the scored lines.

Tips for Success:

  • For an extra soft texture, let the batter rest for 10–15 minutes before baking to allow the semolina to absorb moisture.
  • Use a light hand when pouring the syrup to ensure it’s evenly distributed without overwhelming the cake.
  • Store leftovers in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.

This delicious basbousa is a classic treat that’s wonderfully fragrant and irresistible! 🥄✨

Caramel Apple Upside-Down Cake

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Caramel Apple Upside-Down Cake

This caramel apple upside-down cake is a showstopper dessert that combines tender cake, caramelized apples, and a rich caramel sauce. Perfect for fall or any occasion!

Ingredients

For the Topping:

  • 1/3 cup (75g) unsalted butter
  • 1/2 cup (100g) brown sugar
  • 3 medium apples (e.g., Granny Smith, Honeycrisp), peeled, cored, and thinly sliced

For the Cake Batter:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) whole milk

Instructions

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

2. Make the Caramel Topping:

  1. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved and bubbly.
  2. Pour the caramel into the prepared cake pan, spreading it evenly across the bottom.
  3. Arrange the apple slices on top of the caramel in a circular pattern, slightly overlapping them.

3. Prepare the Cake Batter:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2–3 minutes).
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

4. Assemble and Bake:

  1. Carefully pour the batter over the arranged apples and caramel, spreading it evenly with a spatula.
  2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 5–10 minutes before inverting it onto a serving plate. Gently remove the pan and peel off the parchment paper.

5. Serve:

  • Let the cake cool slightly before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream for an extra treat.

Tips for Success:

  • Use firm apples like Granny Smith or Honeycrisp for the best texture.
  • If the caramel sticks to the pan, gently heat the bottom of the pan to loosen it before removing.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave for a warm dessert.

This caramel apple upside-down cake is a comforting, decadent dessert that will have everyone asking for seconds! 🍎✨

Super Easy Vanilla Cupcakes

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Super Easy Vanilla Cupcakes

These vanilla cupcakes are fluffy, moist, and incredibly easy to make. They’re perfect for birthdays, parties, or anytime you need a sweet treat.

Ingredients

For the Cupcakes:

  • 1 1/4 cups (160g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature

For the Buttercream Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (250g) powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Food coloring (optional)

Instructions

1. Preheat the Oven:

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners.

2. Make the Cupcake Batter:

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

3. Bake the Cupcakes:

  1. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  2. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

4. Make the Buttercream Frosting:

  1. In a large bowl, beat the butter with an electric mixer until creamy.
  2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  3. Add the heavy cream and vanilla extract. Beat on high speed for 2–3 minutes, until the frosting is fluffy. If desired, add food coloring.

5. Decorate the Cupcakes:

  1. Once the cupcakes are completely cool, pipe or spread the frosting on top.
  2. Add sprinkles, fruits, or other decorations if desired.

Tips for Success:

  • Make sure all ingredients are at room temperature for a smooth batter.
  • Don’t overmix the batter to keep the cupcakes soft and fluffy.
  • Store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

These super easy vanilla cupcakes are classic, delicious, and guaranteed to be a hit! 🧁✨

Easy French Crepes

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Easy French Crêpes Recipe

French crêpes are thin, delicate pancakes that can be enjoyed sweet or savory. This simple recipe is perfect for breakfast, brunch, or dessert.

Ingredients

For the Crêpe Batter:

  • 1 cup (125g) all-purpose flour
  • 2 large eggs
  • 1 1/2 cups (360ml) milk
  • 1 tbsp granulated sugar (optional, for sweet crêpes)
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional, for sweet crêpes)
  • 2 tbsp melted butter (plus extra for greasing the pan)

For Serving (Optional):

  • Fresh fruits (berries, bananas, etc.)
  • Nutella, jam, or honey
  • Powdered sugar
  • Whipped cream

Instructions

1. Prepare the Batter:

  1. In a large mixing bowl, whisk together the flour, sugar (if using), and salt.
  2. Add the eggs and whisk until a thick paste forms.
  3. Gradually add the milk while whisking to avoid lumps. Mix until the batter is smooth and runny.
  4. Stir in the vanilla extract (if using) and melted butter.
  5. Let the batter rest for 20–30 minutes to allow the flour to hydrate for more tender crêpes.

2. Heat the Pan:

  1. Heat a non-stick skillet or crêpe pan over medium heat.
  2. Lightly grease the pan with a small amount of butter or oil.

3. Cook the Crêpes:

  1. Pour a small ladleful of batter (about 1/4 cup) into the center of the pan. Swirl the pan quickly to spread the batter into a thin, even layer.
  2. Cook for 1–2 minutes until the edges start to lift and the bottom is golden brown.
  3. Flip the crêpe using a spatula and cook for another 30 seconds to 1 minute.
  4. Transfer the cooked crêpe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.

4. Serve:

  • Stack the crêpes and serve with your favorite toppings: fresh fruits, Nutella, powdered sugar, or a drizzle of honey.

Tips for Perfect Crêpes:

  • For thinner crêpes, add a little more milk to the batter.
  • Use a non-stick pan for easy flipping.
  • Keep the heat medium to prevent burning. Adjust the heat as needed during cooking.
  • Leftover crêpes can be stored in the fridge for up to 2 days or frozen for longer storage.

Enjoy these delicate and versatile crêpes, perfect for any time of day! 🥞✨

Cereal Bread

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Cereal Bread Recipe

This cereal bread is hearty, wholesome, and perfect for breakfast or a midday snack. Packed with fiber and a medley of grains, it’s a great addition to a healthy diet.

Ingredients

For the Bread Dough:

    • 3 cups (375g) all-purpose flour or bread flour
    • 1 cup (100g) mixed cereals (oats, millet, flaxseeds, sunflower seeds, etc.)
    • 1 1/2 tsp salt

 

  • 2 tbsp honey or maple syrup
  • 2 tsp active dry yeast
  • 1 cup (240ml) warm water (110°F/45°C)
  • 1/3 cup (80ml) warm milk
  • 2 tbsp olive oil or melted butter


For the Topping (Optional):

  • 2 tbsp mixed cereals
  • 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Dough:

  1. In a small bowl, dissolve the yeast and honey in warm water. Let it sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, combine the flour, cereals, and salt.
  3. Add the yeast mixture, warm milk, and olive oil to the dry ingredients. Mix until a dough forms.
  4. Knead the dough on a floured surface for about 8–10 minutes, or until it becomes smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5–6 minutes.)

2. First Rise:

  1. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

3. Shape the Bread:

  1. Punch down the dough to release the air.
  2. Shape the dough into a loaf or rounds and place it in a greased loaf pan or on a baking sheet.
  3. Brush the top with the beaten egg and sprinkle with mixed cereals for decoration, if desired.

4. Second Rise:

  1. Cover the shaped dough and let it rise again for 30–40 minutes, or until it puffs up.

5. Bake the Bread:

  1. Preheat the oven to 375°F (190°C).
  2. Bake the bread for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
  3. Let it cool completely on a wire rack before slicing.

Tips for Success:

  • Use your favorite mix of cereals to customize the flavor and texture. Common options include rolled oats, chia seeds, sesame seeds, or quinoa.
  • For extra softness, use whole milk instead of water.
  • To store, keep the bread in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

This cereal bread is hearty, nutritious, and versatile—perfect for sandwiches or toasting with a slather of butter and jam. 🥖✨

Semolina Pancakes (Baghrir) Recipe

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Semolina Pancakes (Baghrir) Recipe

Semolina pancakes, also known as Baghrir or “thousand-hole pancakes,” are a traditional North African treat. These light, spongy pancakes are perfect for breakfast or tea, often served with honey and butter.

Ingredients

For the Pancakes:

  • 2 cups (250g) fine semolina
  • 1/2 cup (60g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 cups (600ml) lukewarm water
  • 1 tbsp granulated sugar
  • 1 tsp instant yeast

For Serving:

  • Honey
  • Melted butter
  • Optional: Jam or almond butter

Instructions

1. Prepare the Batter:

  1. In a blender or large bowl, combine the semolina, flour, baking powder, salt, sugar, yeast, and lukewarm water.
  2. Blend or whisk until the batter is smooth and lump-free. It should have a slightly runny consistency.
  3. Cover the batter and let it rest for 30–45 minutes in a warm place until bubbles form on the surface.

2. Cook the Pancakes:

  1. Heat a non-stick skillet or griddle over medium heat. Do not grease the pan.
  2. Pour a ladleful of batter into the center of the pan, spreading it slightly with the back of the ladle to form a circle.
  3. Cook the pancake on one side only, allowing bubbles to form and pop on the surface. Once the pancake is set and the surface is no longer wet, remove it from the pan.
  4. Repeat with the remaining batter.

3. Serve:

  • Stack the pancakes and drizzle with a mixture of melted butter and honey.
  • For a variation, serve with jam, chocolate spread, or almond butter.

Tips:

  • Use fine semolina for the best texture. If only coarse semolina is available, blend it before making the batter.
  • Do not flip the pancakes; they should cook on one side only.
  • To keep them warm, cover with a clean kitchen towel while cooking the rest.

These semolina pancakes are soft, spongy, and ideal for soaking up sweet toppings. Enjoy them warm with your favorite accompaniments! 🥞🍯✨

The Best Chocalate Layer Cake

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The Best Chocolate Layer Cake Recipe

This chocolate layer cake is rich, moist, and absolutely decadent. Paired with a creamy chocolate frosting, it’s perfect for birthdays, celebrations, or whenever you’re craving chocolate! 🍫🎂

Ingredients

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot coffee (or hot water)

For the Chocolate Frosting:

  • 1 cup (225g) unsalted butter, softened
  • 3 1/2 cups (450g) powdered sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) heavy cream, plus more if needed
  • 1 tsp vanilla extract

Instructions

1. Make the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans with parchment paper.
  2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.
  5. Slowly stir in the hot coffee or hot water. The batter will be thin, but this is normal—it ensures a moist cake.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Chocolate Frosting:

  1. In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
  2. Sift in the powdered sugar and cocoa powder, then beat on low speed until combined.
  3. Add the salt, heavy cream, and vanilla extract. Beat on medium-high speed until the frosting is smooth and fluffy. Add more cream if needed to reach your desired consistency.

3. Assemble the Cake:

  1. Level the cake layers if needed by trimming the tops with a serrated knife to make them flat.
  2. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
  3. Place the second cake layer on top, then frost the top and sides of the cake.
  4. Smooth the frosting with an offset spatula for a clean look or create swirls for texture.

4. Decorate (Optional):

  • Garnish with chocolate shavings, sprinkles, or fresh berries for an extra touch.
  • Drizzle with chocolate ganache for a luxurious finish.

Tips for Success:

  • Room Temperature Ingredients: Ensure the buttermilk, eggs, and butter are at room temperature for smoother mixing.
  • Coffee Boost: The coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee. Use hot water if you prefer.
  • Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

This chocolate layer cake is guaranteed to impress and satisfy any chocolate lover. It’s pure indulgence in every bite! 🍫✨

Almond Apple Tarts

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Almond Apple Tarts Recipe

These almond apple tarts are a perfect balance of buttery crust, sweet almond filling, and tender apple slices. They’re easy to make yet elegant enough for special occasions! 🍎🥧

Ingredients

For the Tart Crust:

  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) cold unsalted butter (cut into cubes)
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 2–3 tbsp ice-cold water

For the Almond Cream (Frangipane):

  • 1/2 cup (115g) unsalted butter (softened)
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 cup (100g) almond flour
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)

For the Apple Topping:

  • 2 medium apples (e.g., Granny Smith, Honeycrisp, or Gala), thinly sliced
  • 1 tbsp lemon juice (to prevent browning)
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

For Garnish (Optional):

  • Powdered sugar
  • Slivered almonds
  • Apricot jam (for glazing)

Instructions

1. Make the Tart Crust:

  1. In a food processor, pulse the flour, sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, 1 tablespoon at a time, pulsing just until the dough comes together.
  3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Almond Cream (Frangipane):

  1. In a bowl, cream the softened butter and sugar together until light and fluffy.
  2. Add the egg and mix well.
  3. Stir in the almond flour, all-purpose flour, vanilla extract, and almond extract (if using) until smooth. Set aside.

3. Prepare the Apples:

  1. Toss the apple slices with lemon juice to prevent browning.
  2. Mix the sugar and cinnamon in a small bowl, then sprinkle over the apples.

4. Assemble the Tarts:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled dough on a lightly floured surface and cut it into circles to fit your tart pans (or use one large tart pan). Press the dough into the pans and trim the edges.
  3. Spread a layer of almond cream evenly over the crust.
  4. Arrange the apple slices on top of the almond cream in a fan or spiral pattern.

5. Bake the Tarts:

  1. Place the tarts on a baking sheet and bake for 25–30 minutes (for small tarts) or 35–40 minutes (for a large tart), until the crust is golden and the apples are tender.
  2. Let the tarts cool slightly.

6. Glaze and Garnish (Optional):

  1. Warm the apricot jam slightly and brush it over the apples for a glossy finish.
  2. Sprinkle with powdered sugar and slivered almonds for extra elegance.

Tips:

  • Apple Variety: Use tart apples like Granny Smith for a contrast to the sweet almond cream, or sweet apples for a milder flavor.
  • Storage: Store the tarts in an airtight container at room temperature for up to 2 days.
  • Shortcut: Use store-bought tart shells to save time.

Enjoy these almond apple tarts as a beautiful and delicious dessert or tea-time treat! 🍎🥧✨

Moroccan Seafood Pastilla

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Moroccan Seafood Pastilla Recipe

Moroccan seafood pastilla (or bastilla) is a decadent dish that combines layers of crispy, flaky pastry with a rich, savory filling of seafood and aromatic spices. A showstopper for special occasions! 🥮🦐🐟

Ingredients

For the Filling:

  • 500g (1 lb) shrimp (peeled and deveined)
  • 300g (10 oz) white fish fillet (e.g., cod or halibut), cut into small pieces
  • 300g (10 oz) squid or calamari, cleaned and chopped
  • 1 medium onion (finely chopped)
  • 3 tbsp olive oil
  • 3 garlic cloves (minced)
  • 1 tsp ground paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp turmeric
  • 1/4 cup (60ml) fresh parsley (chopped)
  • 1/4 cup (60ml) fresh cilantro (chopped)
  • Salt and pepper (to taste)

For the Sauce:

  • 1 cup (240ml) fish stock (or water)
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour

For the Pastilla Layers:

  • 8–10 sheets of phyllo dough (or warqa if available)
  • 1/4 cup (60g) melted butter (for brushing)

For Garnish:

  • Sliced almonds (toasted)
  • Powdered sugar and ground cinnamon (optional, for a sweet touch)

Instructions

1. Prepare the Seafood Filling:

  1. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened and fragrant.
  2. Add the shrimp, fish, and squid. Cook for 5–7 minutes until the seafood is just cooked.
  3. Stir in paprika, cumin, turmeric, cayenne (if using), parsley, and cilantro. Season with salt and pepper. Remove from heat and let the filling cool slightly.

2. Make the Sauce:

  1. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
  2. Gradually whisk in the fish stock and heavy cream, cooking until the sauce thickens.
  3. Mix the sauce into the cooled seafood mixture. Set aside.

3. Assemble the Pastilla:

  1. Preheat the oven to 375°F (190°C).
  2. Grease a round baking dish or springform pan.
  3. Lay a sheet of phyllo dough (or warqa) in the dish, letting the edges hang over the sides. Brush with melted butter. Repeat with 4–5 more sheets, layering and buttering each one.
  4. Spread the seafood filling evenly over the dough. Fold the overhanging dough over the filling, brushing with butter as you go.
  5. Cover the top with additional phyllo sheets, tucking in the edges and brushing with butter.

4. Bake the Pastilla:

  1. Place the pastilla in the oven and bake for 25–30 minutes, or until golden and crisp.
  2. Let it cool for a few minutes before removing it from the pan.

5. Garnish and Serve:

  • Sprinkle with toasted almonds.
  • For a traditional Moroccan touch, dust the top with powdered sugar and cinnamon for a mix of sweet and savory flavors.

Tips:

  • Warqa Alternative: If using warqa (traditional Moroccan pastry), follow the same assembly steps.
  • Make Ahead: The seafood filling can be prepared a day ahead and stored in the refrigerator.
  • Serving Suggestion: Pair the pastilla with a fresh green salad or Moroccan mint tea.

Enjoy your Moroccan seafood pastilla—a dish that’s crispy, creamy, and bursting with flavor! 🦐🥮

Mango Fruit Cake

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Mango Fruit Cake Recipe

This mango fruit cake is a tropical delight! Bursting with fresh mango flavor and balanced with the fluffiness of a sponge cake, it’s perfect for summer gatherings or any special occasion. 🍰🥭

Ingredients

For the Cake Batter:

  • 2 cups (250g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (240ml) fresh mango puree (from 2 ripe mangoes)
     
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil or melted butter
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract

For the Mango Glaze (Optional):

  • 1/2 cup fresh mango puree
  • 2 tbsp powdered sugar
  • 1 tsp lemon juice

For Decoration:

  • Fresh mango slices
  • Whipped cream or cream cheese frosting (optional)
  • Fresh mint leaves (optional)

Instructions

1. Prepare the Cake Pan:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8-inch (20cm) round cake pan with parchment paper.

2. Mix the Dry Ingredients:

  • In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

3. Blend the Wet Ingredients:

  • In a separate large bowl, combine the mango puree, sugar, oil, eggs, and vanilla extract. Whisk until smooth and well combined.

4. Combine Wet and Dry Ingredients:

  • Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined; avoid overmixing to keep the cake fluffy.

5. Bake the Cake:

  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Make the Mango Glaze (Optional):

  • In a small saucepan, combine the mango puree, powdered sugar, and lemon juice.
  • Cook over low heat for 3–5 minutes, stirring, until slightly thickened. Allow to cool before spreading on the cake.

 

7. Decorate the Cake:

  • Spread the mango glaze (if using) evenly over the cooled cake.
  • Garnish with fresh mango slices, whipped cream, or cream cheese frosting. Add mint leaves for a fresh touch.

Tips:

  • Mango Variety: Use ripe and sweet mangoes like Alphonso or Ataulfo for the best flavor.
  • Storing: Store the cake in an airtight container in the refrigerator for up to 3 days.
  • Add-Ins: For extra texture, fold in chopped nuts or dried fruits like raisins into the batter.

Enjoy this moist, fruity, and tropical mango cake! 🥭🍰