"This is a traditional cake that is very popular not only in Morocco but in other Middle Eastern countries. It is a tender-crumbed cake that is drizzled and soaked with a simple syrup noted with flavors of lemon and then dusted with pistachios. This cake goes perfect with a cup of Moroccan tea!"

Original recipe yields 12-16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (226.7 g)
Calories 571.2
Total Fat - 14.2 g
Saturated Fat - 7.2 g
Cholesterol - 226.7 mg
Sodium - 351.4 mg
Total Carbohydrate - 95.5 g
Dietary Fiber - 3.7 g
Sugars - 56.3 g
Protein - 16.4 g
Calcium - 123.2 mg
Iron - 3.3 mg
Vitamin C - 1 mg
Thiamin - 0.3 mg

Make the Cake:

Step 1

Preheat the oven to 350°.

Step 2

In a bowl, combine all of the cake ingredients into a thick batter and press into either a 9-by-13-inch baking dish or a 10-inch springform pan that's been greased and lined with parchment.

Step 3

Bake for 20 to 25 minutes until the center is set. Turn the oven to broil for 3 to 4 minutes to brown the top of the cake (Keep an eagle eye on the cake so as not to have it burn). Let cool.

Step 4

*Meanwhile, make the sugar syrup:*.

Step 5

In a saucepan, combine the sugar and water over high heat; boil until the sugar is dissolved. Add the lemon juice, zest, and allow the syrup to cool slightly before slowly pouring the syrup over the cake until it's completely absorbed.