Tishpishti
Tishpishti
A dense semolina cake soaked in honey syrup, used to break the Yom Kippur fast. Greek Jewish versions often include walnuts and floral notes such as rosewater or orange blossom water, linking the dessert to broader Sephardic baking traditions.
Ingredients
- •2 cups semolina
- •1 cup ground walnuts
- •3/4 cup sugar
- •1 tsp baking powder
- •1/2 tsp ground cinnamon
- •1 cup water
- •1/2 cup vegetable oil
- •1 tsp rosewater or orange blossom water
- •1 cup honey
- •1/2 cup water, for syrup
- •1 tbsp lemon juice
Instructions
- 1
Preheat the oven to 350°F and lightly oil a square or round baking pan.
- 2
In a bowl, mix the semolina, ground walnuts, sugar, baking powder, and cinnamon.
- 3
Stir in the water, oil, and rosewater or orange blossom water to make a thick batter.
- 4
Spread the batter evenly in the pan and score the top into diamond shapes with a knife.
- 5
Bake for 35 to 40 minutes, until firm and deeply golden.
- 6
Meanwhile, simmer the honey, 1/2 cup water, and lemon juice for 5 minutes to make a syrup, then let it cool slightly.
- 7
As soon as the cake comes out of the oven, pour the syrup evenly over the hot cake.
- 8
Allow the cake to absorb the syrup fully before cutting along the scored lines and serving.
Kosher notes
This version is pareve and suitable after a meat meal. Check that semolina and flavorings are kosher-certified if needed.
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