Orange Coconut Cake

orange coconut cake

My maternal grandmother (Teta) made an incredible orange coconut cake. Sweet, moist, and fluffy, the old recipe sitting in my mother’s tattered red leather bound book, brought back nostalgic memories to my mothers eyes as she touched its pages. She read through the fading blue ink to make out the ingredients she must’ve frantically jotted down when she prepared to fly off to America with nothing but her mother’s recipes to awaken the Egyptian flavors she was leaving behind in Alexandria.

orange coconut cake

We recently came across this recipe as we were recreating the orange cake of my Egyptian aunts and grandmother for my last orange cranberry muffin recipe. I knew I had to remake this cake for my mother, who was very fondly reminiscing the flavors of her mothers’ orange coconut cake.  The hand-written recipe was quite washed-out, but we only had to perfect some measurements that became faded overtime. With my mother’s help, I revived and baked this cake for my family’s Thanksgiving gathering, and it was a very special treat to enjoy. I experimented with the recipe at least 10 times, and this one really delivers a fabulously sweet and citrusy orange cake with hints of coconut, topped with an orange caramel glaze!

fresh orange juice

orange zest

A fragrant zest is critical. Use the clean skin of an organic orange for best results. Zest the skin of the oranges with a sharp zester or grater, such as Microplane.

Fresh squeezed orange juice, fragrant orange zest, and finely shredded coconut flakes go into this cake along with coconut oil, olive oil, and milk for moisture. 

fresh out the oven bruschetta-orangecakesugarandgarlic2016-12 bruschetta-orangecakesugarandgarlic2016-20

It is really important to generously grease and flour the bundt pan, as the cake can easily get stuck. 

orange caramel orange caramel glaze

For the caramel, I start with a basic caramel by simmering sugar and water. I add orange zest, some butter, and powdered sugar to make it more like a glaze. The scent is so delectable, you will find it hard to resist licking the spoon before serving this up! To decorate the cake, I experimented both with simmering orange slices in the caramel, as well as browning the orange slices in butter or oil. Either way, be sure to top the cake with some lightly cooked oranges; its so beautiful, fragrant, and festive!

orange coconut cake with glaze

slice of cake orange cake slice

Orange Coconut Cake
From the archives of my Egyptian grandmother, this is a sweet and citrusy orange cake with hints of coconut, topped with an orange caramel glaze!!
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For the cake
  1. 2 .5 c flour
  2. 2 tbsp corn starch
  3. 1.5 tbsp baking powder
  4. 3 eggs
  5. 1 tsp vanilla
  6. 1.5 tbsp orange zest
  7. 1 3/4 c sugar
  8. 1/4 coconut oil
  9. 1/2 olive oil
  10. 1 c orange juice (fresh squeezed is best)
  11. 2 tbsp milk
  12. 1 c shredded coconut, unsweetened, plus more for garnish
  13. optional: Orange slices to garnish
For the orange caramel glaze
  1. 3/4 c sugar
  2. 1/4 c water
  3. 1 tbsp corn syrup
  4. 1/4 c brown sugar
  5. 1 tbsp orange zest
  6. 1 tbsp orange juice
  7. 1/4 c heavy cream
  8. 1 tbsp powdered sugar
For the cake
  1. Preheat the oven to 350 degrees (f).
  2. In a medium bowl, sift together the flour, baking powder, and cornstarch.
  3. In another bowl, whip the eggs with vanilla extract and orange zest. Add the sugar, oils, and orange juice, and mix well.
  4. Slowly stir in the flour mixture. Add the milk to soften, without overmixing.
  5. Fold in the coconut.
  6. Pour the batter into a well greased bundt pan. Bake for 30-40 minutes on a rack moved right above the center rack.
For the orange caramel glaze
  1. Over medium-high heat, simmer the sugar, corn syrup, and water until it begins to thicken. Reduce heat to medium low, then add the orange zest and orange juice.
  2. Stir in the brown sugar and heavy cream; simmer for another 2 minutes.
  3. Simmer a few of the orange slices in the glaze for a minute to flavor the sauce and gently soften the oranges, then remove them quickly before they overcook and break apart.
  4. Remove the pot from heat. Add the powdered sugar with a sifter. Stir until incorporated and thickened. If necessary, add another tablespoon of powdered sugar to thicken. Keep in mind, the glaze will thicken more as it cools.
  5. Allow to cool for 10 minutes at room temperature before pouring over the cake.
  6. After the cake has cooled enough, flip onto a serving platter. Place the orange slices around the cake, and pour the glaze all over.
Notes
  1. You may also brown the orange slices in some butter, as this browned appearance looks beautifully rustic and tastes delicious.
Adapted from My Grandmother
Adapted from My Grandmother
Sugar & Garlic http://www.sugarandgarlic.com/

Easy Bruschetta (tomato basil)

bruschetta

Bruschetta has lately become one of my favorite appetizers and sides to share for dinner parties or casual gatherings. It is easy, healthy, delicious, and serves beautifully as an hors d’oeuvre (or an appetizer if you want to keep it ‘cas’). I make my bruschetta with three main ingredients: sweet and juicy tomatoes, fresh and fragrant basil, and of course, garlic. I serve my bruschetta atop some freshly toasted slices of baguettes, topped with fresh mozzarella and freshly ground pepper. 

My secret ingredient is roasted garlic. I use plenty of garlic in this recipe, and I roast 3-4 cloves in the oven to impart a surprisingly sweet and rustic flavor to this dip. I simply wrap a few large, plump garlic cloves in foil and set them in the oven at 400 degrees (F) for about 10-15 minutes.  I use almost equal amounts of basil as tomatoes, and drizzle on some good balsamic vinegar and extra virgin olive oil.

roasted garlic juicy tomatoes and garlic

I can eat a whole bowl of this as a salad, guilt-free. This dish is so perfect in the summer when I can use my garden fresh, vine-ripened tomatoes and freshly picked basil. Our summer tomatoes that start as measly little stems from the farmer’s market for $3, flourish into jungle-like vines of endless, plump, juicy tomatoes that we don’t know what the heck to do with! Hence, this timely salad. Although not timely with my blog publication in the winter, this recipe is still amazing any time of the year. I promise, this appetizer is equally delicious throughout the winter, and I have been making it more often because of all the holiday and family gatherings. I finely dice the tomatoes into cubes, as I would for tabbouli, or I if using cherry tomatoes, I cut them into quarters. It is important to separate the extra juice and seeds from the tomatoes; this prevents an overly soppy bruschetta. Scooping the juicy seeds to the side and slurping later, works perfectly fine for us!

tomatoes and basil marinated tomatoes

The tomatoes get marinated with balsamic vinegar, garlic, salt & pepper, onion powder, oregano, and extra virgin olive oil. The basil is not merely a topping, but is an essential partner to mingle with the tomatoes. The fresh flavors are just WOW. 

bruschetta bruschetta on bread

I don’t feel the need to toast bread in oil, but instead set them onto my panini grill and press them for a a couple of minutes until golden and toasted. Any method works fine!

bruschetta

Enjoy!

Bruschetta
A juicy, zesty, and deliciously savory blend of tomatoes, basil, and garlic served over crunchy baguette slices or crackers.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 4-5 firm, but ripe tomatoes (2 cups chopped)
  2. 1.5 cup of basil leaves (about 1 bunch)
  3. 5-6 cloves of garlic
  4. 2 tbsp extra virgin olive oil
  5. 1 tbsp balsamic vinegar
  6. 1 tsp salt
  7. freshly ground pepper, to taste
  8. 1/2 tsp onion powder
  9. 1/2 tsp oregano
  10. optional: fresh mozzarella sliced into rounds
  11. 1-2 fresh baguettes, sliced diagonally into rounds
Instructions
  1. Preheat oven to 400 degrees (f).
  2. Wrap 3 of the garlic cloves loosely in foil and roast in the oven for about 10 minutes.
  3. Dice the tomatoes into small cubes, separating the juicy parts and seeds to the side.
  4. Separate the basil leaves, and layer several basil leaves into a single stack. Roll, and slice thinly into long strips. Chop strips into smaller pieces if they are too long. Repeat until all the basil is thinly sliced.
  5. Remove the roasted garlic from the oven and smash it in the bottom of a medium sized bowl.
  6. Add the tomatoes. Mince the remaining fresh garlic cloves and toss them with the tomatoes in the bowl.
  7. Add olive oil, balsamic vinegar, and spices, and stir well. Add the basil. Refrigerate for about 20 minutes before serving.
  8. On a grill pan or regular pan add olive oil, and toast the slices of baguette until golden.
  9. Spoon a dollop of bruschetta onto the toasted bread, add a piece of mozzarella, and top with freshly ground pepper.
Sugar & Garlic http://www.sugarandgarlic.com/

Kunafah bil Kishtah (shredded phyllo with pastry cream)

kunafa bil kishta

Kunafah is a sweet Middle Eastern pastry, made of shredded pastry dough which is drenched in a simple syrup, and filled with a variety of delicious fillings ranging from crunchy cinnamon and sugar coated nuts, a sweet cheese, or a smooth filling of cream (kishta). Lately, there is a trend of filling kunafa with all kinds of delicious concoctions such as Nutella, a mangoes, coconut cream, cheesecake or whatever else you may fancy. I personally plan to try Nutella out next, following this same recipe but without the vanilla cream. The flexibility of this easy dessert makes it something worth trying out! This variation is my recipe for a vanilla infused kishta. Kishta is the Arabic word for heavy cream, usually a creamy and decadently smooth filling for pastries. My vanilla bean kishta is an adaption of a classic pastry cream filled kunafah as is made in Egypt.

kunafa with almonds kunafa bundt

Kunafa is a childhood favorite! Every Ramadan I crave it madly. The unique texture of the shredded phyllo is so delicious and crunchy, and I love the way it absorbs the sweet flavors like a sponge. I always thought this seemingly complicated dessert is only achieved from my mother’s kitchen, or Middle Eastern bakeries. 

zoom in kunafah

Lucky for us, this dessert is extremely easy to prepare and make, despite its uniquely complex appearance and textures. My mom always made it with a delicious mixture of nuts, raisins, cinnamon, and sugar and twisted it into a beautiful design. This is a far less complicated version made simply by layering in a pan, filled with cream. I like using a bundt to give it a special shape. You can sprinkle pistachios or almonds on top.  I infuse the cream filling with real vanilla bean, and the creamy texture is reminiscent of my all time favorite dessert: creme brûlée. 

2016-06-29sugarandgarlic2016-3

You will need to purchase kunafah dough at a Middle Eastern market or online. I have no idea how it is made, or who makes it, but I will find out one day. Kataifi dough is almost always purchased in the store, as phyllo dough would be. It is called “kataifi shredded dough” in most cases.  In Chicago, I go to Sanabel Bakery on Kedzie, which is a wonderful haven to get all kinds of Middle Eastern aromatic spices, herbs, and groceries. The dough is almost always sold frozen. You need to plan to thaw this in the fridge 12-24 hours before you use it. So be sure to get the dough ahead of time. In a pinch, you may leave it on the counter to thaw more quickly and use it the same day, but it must be completely thawed out so that you may work the dough properly. Thawing in a microwave will not work. Do not try it. 

kataifi kunafa dough

The first thing to do is to make the simple syrup, known as sharbat in Arabic, so that it has plenty of time to cool. The sharbat is very easy to make; it is sugar mixed with water and a squeeze of lemon juice. Many people add rose water or orange blossom essence to sharbat, but I strongly dislike that overpowering flavor and suggest avoiding it so that you may enjoy the main flavor of the vanilla cream in the pastry. Once the water-sugar mixture begins to boil, add a tablespoon of freshly squeezed lemon juice and reduce the heat until it thickens. The syrup needs to cool so that when you pour it onto the hot, freshly baked kunafa, it absorbs quickly, or “drinks” the syrup. Thus the name sharbat which comes from the Arabic root word sharb, meaning drink. I always like to know the origin of commonly used culinary terms. 

Next, you will prepare the delicious cream filling. This is my FAVORITE part. Your kitchen will smell amazing. I often spend too much money on vanilla scented candles to achieve this effect. So I just LOVE this step. When using a vanilla bean, place it against a cutting board and carefully slice open the top along the length of the bean, without puncturing through the bottom. The scent is divine, and once you begin to simmer it, the aroma will waft through your home.  Simmer 2 cups of heavy cream over medium heat and add the vanilla bean. Scrape out all the glorious vanilla bean caviar from the pod until the cream is speckled with hundreds of beautiful aromatic vanilla bits. I also throw in the whole wooden pod to infuse more flavor, and the scent is just incredible! Alternatively, you could place the emptied wooden pod in a sugar container to have vanilla infused sugar for baking, or for tea and coffee. After simmering for about 5 minutes, you will need to remove the wooden pod and reduce the heat to prevent any scorching of the cream. In a separate bowl, stir 2 tbsp of corn starch with cold milk until dissolved, and then pour the corn starch mixture into the cream. Stir slowly until the cream thickens. Remove from the heat and allow to cool. 

scrape vanilla bean vanilla bean in cream

Now, for the kunafa dough. The thawed dough will most likely be rolled in a thick log of finely shredded pieces; you will need to separate all these pieces with you fingers and massage the shreds with butter in a large bowl or dish.

For this pastry, you need to use samnah, which is clarified butter otherwise known as ghee. Samnah is unsalted butter with all the salt and milk solids removed. It is easy to make. Simply melt unsalted butter and once it is melted, and begins to bubble, remove from the heat and skim off the top when cooled. The salt and solid matter left behind is a delicious treat to lick up with some bread by the way! Samnah could be stored in a container in the fridge and used in many, many other recipes. You could also just use ghee sold in jars in grocery stores, but the homemade clarified butter smells and tastes much better.

break apart the shredded dough pull apart the dough butter on kunafah

It is necessary to rub and separate the shredded dough with the butter as if you are massaging it and oiling every strand. This is a fun sensory activities for kids who want to help you bake! Once all of the shredded dough is separated, fluffed out, and massaged with butter, press half of the dough onto the bottom of a circular pan. Pour the cream in the middle and then cover the cream with the remaining buttered kunafa dough. Pour 1/4 c melted butter all over the kunafa and bake uncovered for 25-30 minutes, until golden. Making this in a bundt pan can be trickier to keep the cream in, but it looks so pretty!

cream filling layered Kunafa

kunafa in pan 2016-10-25sugarandgarlic2016-6 pour the butter

As soon as the kunafa is removed from the oven, you need to pour the sharbat all over it to sweeten. After waiting a few minutes (2-3) for the syrup to drip to the bottom of the pan, flip it onto a serving dish, so that the now permanent bottom of the cake gets sweetened as well. Garnish with crushed pistachios or a mixture of nuts as is done traditionally and enjoy! This is often served with a cup of mint or clover tea. 

kunafa with ishta cream filling kunafa

 

Kunafa bil Kishta (Shredded pastry dough with vanilla cream)
This is a sweet and crunchy Middle Eastern pastry filled with a creamy vanilla filling and soaked in a sweet simple syrup.
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For the samnah/ghee/clarified butter
  1. 2 cups or 6 sticks of unsalted butter
For the syrup
  1. 2 c sugar
  2. 3 c water
  3. 1/4 fresh squeezed lemon juice
For the cream filling
  1. 2 tbsp corn starch
  2. 1/4 c cold milk
  3. 2 c heavy whipping cream
  4. 1 tbsp sugar
  5. 1 vanilla bean pod
For the pastry dough crust
  1. One box of kunafa shredded dough
  2. 3/4 cup clarified butter (soft, not melted)
  3. 3/4 cup melted ghee
Instructions
  1. Prepare by removing the frozen dough from the freezer and thawing in the refrigerator 24 hours before cooking.
For the samnah, ghee, clarified butter
  1. This is best if you make it in advance.
  2. Melt the butter in a pot.
  3. Once it boils, turn down the heat. Allow to cool. Scrape off the particles that come to the top and allow to cool until softened.
For the syrup
  1. In a large pot, stir the sugar and water and bring to a boil. Once boiling, and the sugar has dissolved, add the lemon juice and reduce to medium-low heat. Allow to simmer until sightly thickened. This step could be done well in advance or even a day prior.
For the cream filling
  1. Pour the heavy cream into a small pot and simmer on medium-low heat.
  2. Slice open the vanilla bean, scrape all the beans out, and drop into the heavy cream. Add the empty pod into the cream. Allow to simmer for about 3-5 minutes. Remove the wooden pod.
  3. Meanwhile, dissolve the corn starch in the cold milk.
  4. Turn the heat down to low, and slowly stir in the cornstarch mixture into the cream. Be careful not to let the cream stick to the pot or scorch. Stir until thickened and remove from heat.
For the kunafa crust
  1. Loosen and fluff the kunafa dough in a large bowl. Massage the pastry dough with 1 cup of softened ghee or clarified butter. Rub all the dough until it is all well coated with butter and all loose.
Assembling the dessert
  1. Preheat the oven to 350 degrees (F), and move the baking rack to the center.
  2. Using half the dough, press it into the bottom of a circular pan. Press firmly so that the dough goes up the sides slightly, and there are not any openings or cracks. This will eventually be the top of the kunafa when you flip it, so make sure it is evenly spread.
  3. Pour the vanilla cream all over the bottom layer.
  4. Carefully place the remainder of the buttered kunafa dough over the cream, making sure all the cream is covered all the way to the edges, without pressing the cream to ooze out. Make sure you gently pat down any of the shreds down so they are not sticking up, or they will scorch in the oven.
  5. Pour the melted butter evenly over the entire pan to soak it in butter.
  6. Bake in the oven for 25-30 minutes until the top is golden.
  7. As soon as the kunafa is removed from the oven, pour the cooled syrup all over, evenly. You might not need all of it. After about 20 minutes, flip the kunafa onto a serving platter. This is important to ensure the syrup goes to the bottom of pastry after flipping, so that is is not dry.
  8. Garnish with crushed pistachios.
Adapted from My Mother
Adapted from My Mother
Sugar & Garlic http://www.sugarandgarlic.com/

Savory Roasted Sweet Potatoes

roasted sweet potatoes

These savory sweet potatoes are a quick and easy side for any meal. I served them up along my Thanksgivng turkey this year, and they were a big hit! The sweet potatoes wedges are tossed in my special mix of sultry and savory spices, and roasted to a delicious crisp. The cinnamon I use is a high quality organic ceylon cinnamon powder; it has a aromatic scent of spicy cinnamon and tastes superior to others I have tried. Ceylon cinnamon is also cleaner and safer, contrary to the cheaper cassia cinnamon on most local grocery store shelves. Cassia cinnamon may have a toxin within it that may effect the health of children and adults if consumed frequently. Read more about this here.  

peeling sweet potatoes

I have to mention this major tip I learned only recently because it is incredibly useful: use an actual potato peeler. It works like magic. If you have ever tried to peel or cut into a sweet potato, you know how tough it can be.  A $4 peeler is well worth it as the skin slides off like butter.

I combine cinnamon with savory onion powder, white pepper, salt, and black pepper which perfectly balances the sweet and spicy flavors of the cinnamon and the sweet potato. Sweet potatoes are an ultra healthy root vegetable, with a high content in carotenoids (vitamin A), a wealth of antioxidants,  and other nutrients that reduce blood sugar levels. Additionally, the absorption of the nutrients is improved when sweet potatoes are consumed with a healthy amount of fat, such as olive oil.

chopped sweet potatoes

So eaten in moderation, this side dish is an excellent carbohydrate to add to your meals or snack repertoire and feel great about. Just be sure to use organic sweet potatoes because as a root vegetable, it would absorb a high concentration of toxins and chemicals from the soil, if it isn’t organic! 

roasted sweet potatoes
It is mandatory to roast these orange gems on a large flat dish-the more surface area the better because you get more of that roasted, browned, and slightly charred flavor. When the potatoes are layered upon each other, you will have less of that desirable crunchy and charred texture and more that is softened. Rest assured, either way it is delicious, but I would say that the crunchy, slightly charred and crispy pieces are everyone’s favorite part!

sweet potatoes

Laying out the sweet potato wedges or cubes in a larger baking sheet like this will yield crispier potatoes.

roasted sweet potatoes

peel the sweet potatoes

roasted sweet potatoes roasted sweet potatoes roasted sweet potatoes

Savory and Spicy Roasted Sweet Potatoes
Serves 4
A crunchy sweet and aromatic side of potatoes, this recipe is the perfect addition to any meal.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3-4 large sweet potatoes, washed and peeled
  2. 3 tbsp of olive oil
  3. 2 tsp cinnamon
  4. 1/2 tsp freshly ground pepper
  5. 1/2 tsp white pepper
  6. 1 tsp salt, plus more to taste
  7. 1 tsp onion powder
Instructions
  1. Preheat the oven to 400 degree fahrenheit.
  2. With a large knife, slice the potatoes into 1 inch cubes, or wedges that are about 3/4 inch wide. The thicker the potato chunks, the longer it will take to cook and get crunchy. So this size is about perfect. If it is too small or thin, it will burn and get dry.
  3. Mix the olive oil and all the spices in a bowl.
  4. Toss the chopped potatoes in the bowl until well coated. Add extra oil if necessary.
  5. Spread the potatoes evenly on a large, flat pan, avoiding any overlapping.
  6. Roast for 25-30 minutes until tender and golden.
  7. Allow to cool for 5 minutes, and remove from pan with a large spatula.
Notes
  1. Serve this along with your favorite steak, chicken, fish, or just as a delicious and healthy snack!
Sugar & Garlic http://www.sugarandgarlic.com/

Orange Cranberry Muffins or cake

orange cranberryThis is a delicious citrus cake that is divinely moist, and bursting with tangy cranberries throughout! The recipe is so simple and quick, anybody can whip it up in no time. Orange cake is one of those nostalgic recipes that takes me back to my childhood visits to Egypt. My grandmother and my Tunte Zaineb often made this delicious cake, and we would simply eat it on the go, cut into simple little squares and stored in a plastic tupperware container. I used my grandmother’s and aunt’s recipes to recreate an orange cranberry muffin, which continues to be a favorite treat of mine at local cafes and bakeries. 

orange zest

Zest the skin of the oranges with a sharp zester or grater, such as Microplane.

fresh orange juice

The recipe uses fresh orange zest, which is so important for the orange flavor and scent. Along with some fresh squeezed orange juice, milk, and olive oil, this cake gets very citrusy and moist! Yes, olive oil.  In almost all my cakes I use olive oil. You would not know if you tasted it, the cake is still moist and fluffy, and there is no flavor from the oil. You could certainly use butter instead, if you like. Butter always lends a nice buttery taste, but for health reasons and simply because the cake comes out just as moist, I prefer to bake with olive oil.  

oranges and cranberries cranberries in batter

I also use fresh whole cranberries which are perfect because they are in season in the fall and winter, along with the deliciously juicy oranges. The festive pop of color, along with their tart and juicy flavor, goes so perfectly with this sweet orange cake! I try to buy the cranberries and keep them for a few days to make sure that they ripen and are not so tart in the cake. I found that if I use cranberries right away after I purchase them, they tend to be less sweet, which could definitely make this recipe go sour!

orange cranberry muffins orange cranberry muffin

Orange Cranberry Muffins
This is a supremely moist and citrusy orange cake bursting with juicy cranberries throughout! Make as muffins or in a bundt cake!
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
Ingredients
  1. 3 eggs
  2. 3/4 c olive oil or butter
  3. 2 tbsp orange zest
  4. 1 3/4 c sugar
  5. 1 c fresh squeezed orange juice
  6. 2 tbsp of milk
  7. 2.5 c flour
  8. 1.5 Tbsp of baking powder
  9. 3/4 c fresh cranberries, washed
Instructions
  1. Preheat the oven to 350 degree fahrenheit.
  2. In a large bowl, beat the eggs with the orange zest.
  3. Stir in the sugar, oil, and orange juice with the eggs.
  4. In a separate bowl, mix the flour and baking powder.
  5. Slowly stir in the flour mixture with the wet mixture. Add the milk. Do not over mix!
  6. Stir in the cranberries.
  7. Grease 2 muffin pans or place a liner in each cup, or grease a bundt pan. Fill the pan and bake for 25-30 minutes, or until golden on top and a toothpick comes out clean.
Notes
  1. If baking a cake, bake on the top rack so that the bottom does not get too browned, as you will need to flip it. Shake some powdered sugar on top of the cake with a sifter.
Adapted from My Grandmother Saadiya and Tunt Zaineb
Adapted from My Grandmother Saadiya and Tunt Zaineb
Sugar & Garlic http://www.sugarandgarlic.com/