Safra is a semolina cake that originated in the cuisine of Libyan Jewry. It is crispier and thinner than its counterparts in Moroccan cuisine (basbousa) and Balkan cuisine (tishpishti) and has a strong taste of rose water
Ingredients for Safra - Tripolitanian Semolina Cake
- 1.1 lbs (500 grams) semolina
- 1 egg
- 1 teaspoon vanilla extract high-quality
- 1 tablespoon (14 grams) baking powder
- ½ cup orange juice freshly squeezed
- ½ cup oil
- ½ cup Sugar
- 2 tablespoons almond extract or orgeat syrup
- ½ cup blanched almonds
For the syrup:
- 1½ cups Sugar
- 1½ cups water
- 1 tablespoon rosewater
Prepare the Batter:
1. Preheat the oven to 355F degrees (180C) and line a medium-sized pyrex baking dish with parchment paper.
2. Pour oil into a large mixing bowl and add the rest of the ingredients except peeled almonds. Mix well until a homogenous mixture is obtained.
3. Transfer the batter to the pan. Flatten the surface of the cake with a knife or offset spatula and create a pattern of rhombuses on the surface of the cake, by incising longitudinal stripes and diagonal stripes across. Place an almond in the middle of each rhombus.
4. Bake for 30 minutes, until golden.
Prepare the Syrup and Glaze:
5. Pour water into a small pot and add sugar and rose water. Bring to a gentle boil and cook for 10 minutes on low heat.
6. Remove the cake from the oven. Pour the hot syrup over the hot cake. Allow the sauce to soak into the cake for at least 30 minutes before serving.