Egyptian Cake Recipes

NAMOURA (EGYPTIAN HONEY CAKE)

Steps:

• 1. Gather Ingredients.
• 2. Preheat oven to 400˚F.
• 3. Put the butter in the microwave-safe bowl, and heat 15 seconds at a time until mostly melted.
• 4. Mix farina, sugar and butter in a bowl.
• 5. Mix the baking soda and baking powder, then stir into the yogurt in another bowl. When mixed, add it to the farina mixture and blend together.
• 6. Grease the baking pan with a little shortening and pour the batter inches (As an option, you can drizzle the top with 2 tablespoons of yogurt.).
• 7. Using a knife, score the top of the batter into medium-sized rectangles -- or to be a bit fancier, try diamond shapes! (You'll probably make 12-16 pieces.) Place a blanched almond in the middle of each piece.
• 8. Using your oven mitts, put the pan into the oven and bake for 30 minutes or until it's brown on top.
• 9. When the cake is done, it out of the oven. Let it cool for 10 minutes while you clean up the kitchen.
• 10. Drizzle honey over the top. Cut along the lines you scored.

EGYPTIAN CAKE

Steps:

• Dissolve Chocolate in 5 tablespoons hot Water.
• Cream butter; add sugar gradually.
• Beat @ high speed until grain is gone.
• Then add well beaten egg yolks. Beat again.
• Add Milk.
• Add chocolate.
• Add Flour. Beat well.
• In a separate bowl beat egg whites until stiff.
• Gently fold in stiffly beaten egg whites.
• Add Baking Powder &Vanilla last until thoroughly mixed.
• Grease 3 layer cake pans with crisco or margerine.
• Dust with flour.
• Bake @ 325o, approximately 1 hours 10 minutes.
• When cake is done, it bounces back when pressed.
• Cool upside down on cake racks.
• Run knife around edges of pan to loosen.
• FROSTING:.
• Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.

EGYPTIAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350ºF. Grease and line the bottom of two 8-inch cake pans with parchment paper.
• Sift together the flour, baking powder, cinnamon, and cloves; set aside.
• Combine chocolate and coffee in a small saucepan; cook over low heat until chocolate is melted, stirring constantly. Remove from heat and let cool to room temperature.
• With an electric mixer set on medium speed, cream the butter and sugar together in a mixing bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in the vanilla and the chocolate mixture.
• Add the dry ingredients alternating with the milk, beating well after each addition. Begin and end with flour mixture.
• Pour the batter into the prepared pans.
• Bake for 30 min or until cakes test done.
• Cool in pans on racks for 10 min, then remove from pans and cool completely on racks.
• To make the cinnamon whipped cream: Chill a large mixing bowl and beaters.
• Combine the cream, sugar, vanilla and cinnamon in the chilled bowl.
• Beat with the chilled beaters on high until soft peaks form and the mixture is thick enough to spread. Do not overbeat or you will have butter instead of whipped cream.
• Assemble the cake by placing one layer of the cake on a serving plate or cake stand. Spread some of the cinnamon whipped cream and top with the second cake layer. Frost the sides and top with the remaining cinnamon whipped cream.
• Refrigerate until served.