Safra
ספרא
A bright yellow semolina cake from the Judeo-Arabic world of Libya and Tunisia, colored with saffron or turmeric and often filled with spiced date paste. Greased with tahini or sesame oil and soaked with syrup, it is fragrant, dense, and deeply associated with North African Jewish home baking.
Ingredients
- •2 cups fine semolina
- •1 cup all-purpose flour
- •3/4 cup sugar
- •1 tsp baking powder
- •1/2 tsp turmeric or a pinch of saffron steeped in 2 tbsp warm water
- •1/2 cup olive oil
- •3/4 cup water
- •1 tsp orange blossom water
- •1 cup date paste
- •1/2 tsp ground cinnamon
- •1 tbsp sesame oil or tahini, for greasing
- •1 cup sugar, for syrup
- •1 cup water, for syrup
- •1 tbsp lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C) and grease an 8-inch square or round baking pan with sesame oil or tahini.
- 2
In a bowl, mix the semolina, flour, sugar, and baking powder.
- 3
Add the turmeric or saffron infusion, olive oil, water, and orange blossom water, stirring into a thick batter or soft dough.
- 4
In a separate bowl, soften the date paste with cinnamon and a spoonful of warm water if needed.
- 5
Spread half of the semolina mixture into the prepared pan.
- 6
Distribute the date filling evenly over the base, then cover with the remaining semolina mixture and smooth the top.
- 7
Bake for 35 to 40 minutes until golden at the edges and set in the center.
- 8
Meanwhile, simmer the syrup ingredients for 8 to 10 minutes, then cool slightly.
- 9
Pour the warm syrup over the hot cake and let it absorb before slicing and serving.
Kosher notes
Naturally pareve when made with oil or tahini rather than butter. Check commercial date paste for kosher certification if needed.
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