Harrisa Cakes

traditional harrisa cakes made at home (another semolina-based dessert), moist and crumbly, topped with condensed sugar syrup. divine with mint tea.

enjoy the photos!

semolina, butter, icing sugar + ground mahlab seeds = a composition like no other 

easy to handle, especially for semi-thick cakes that are firmly flattened prior to baking

yum

almonds/pine seeds.. just for vanity

as with all cakes, (especially semolina based ones) - rising in the oven is expected, so when decorating with the pine seeds, make sure you dig them in deep enough to not pop out

the granular + dewy texture sets it apart completely from your regular cake 

Tefal's patisserie professional bakeware really is amazing for recipes like harrisa, non stick and round, super easy to cut the shapes you want (diamonds are the best for bite-size cakes.. ditch squares)

and into the oven