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
Instructions
Prepare the Batter:
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1. Preheat the oven to 355F degrees (180C) and line a medium-sized pyrex baking dish with parchment paper.
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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.
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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.
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4. Bake for 30 minutes, until golden.
Prepare the Syrup and Glaze:
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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.
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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.