Tishpishti
Tishpishti
A dense walnut-studded semolina cake soaked with flower-scented honey syrup. In Ottoman Sephardic homes it was valued as an energizing sweet, including after the Yom Kippur fast, and is closely related to broader eastern Mediterranean semolina cakes.
Ingredients
- •2 cups semolina
- •1 cup ground walnuts
- •3/4 cup sugar
- •1 teaspoon baking powder
- •1/2 teaspoon ground cinnamon
- •1 cup water
- •1/2 cup vegetable oil
- •2 tablespoons orange blossom water or rosewater
- •1 cup honey
- •1/2 cup water for syrup
- •1 tablespoon lemon juice
- •Extra walnut halves for topping
Instructions
- 1
Preheat the oven to 350°F and grease a square baking pan.
- 2
In a bowl, combine the semolina, ground walnuts, sugar, baking powder, and cinnamon.
- 3
Stir in the water, oil, and 1 tablespoon of the flower water to form a thick batter.
- 4
Spread the batter in the pan, smooth the top, and score it into diamond shapes; place a walnut piece on each diamond if desired.
- 5
Bake until firm and golden brown, about 35 to 40 minutes.
- 6
Meanwhile, simmer the honey, remaining water, lemon juice, and remaining flower water for 5 minutes to make a fragrant syrup, then cool slightly.
- 7
Pour the cool or lukewarm syrup over the hot cake as soon as it comes from the oven.
- 8
Let the cake absorb the syrup fully before cutting along the scored lines and serving.
Kosher notes
Usually pareve if made with oil rather than butter. Use kosher-certified floral waters if purchased commercially.
Comments (0)
No comments yet — be the first to share.