Bastilla Cake
(2.5)
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A Moroccan twist on the traditional bastilla, this cake is filled with chicken and almonds, wrapped in a fluffy semolina cake.
00:30:00 total
Serves 8
medium
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Ingredients
- eggs - 4 (large)
- semolina - 1 cup (for the cake)
- salt - 1 pinch (pinch)
- sugar - 1/2 cup (for the cake)
- oil - 1/2 cup (vegetable or olive oil)
- cinnamon - 1 teaspoon (for flavor)
- damon - 1 teaspoon (a type of spice)
- musk - 1/2 teaspoon (for flavor)
- cooked chicken - 2 cups (shredded)
- almonds - 1/2 cup (flaked)
- honey - 1/4 cup (for glazing)
- butter - 2 tablespoons (for greasing)
Instructions
- Prepare the Chicken Filling: In a pot, combine chicken with finely chopped onion, saffron, ghee, olives, salt, black pepper, ground ginger, and parsley. Cook on low heat until fully cooked.
- Shred the Chicken: Once the chicken is cooked, shred it finely.
- Make the Sauce: Allow the sauce to boil on high heat.
- Combine Chicken and Sauce: Add the shredded chicken to the sauce, then mix in cinnamon and honey.
- Prepare Almond Mixture: Grind roasted almonds with sugar, cinnamon, and ground musk coarsely.
- Preheat the Oven: Preheat the oven to 180°C (350°F).
- Prepare the Cake Pan: Grease a 20 cm round cake pan with butter or oil, and optionally line it with parchment paper.
- Mix Cake Batter: Gently mix the semolina, eggs, sugar, oil, and spices together.
- Layer the Cake: Spread a thin layer of the cake batter at the bottom of the pan.
- Add Filling: Layer the chicken filling and almond mixture on top.
- Top with Cake Batter: Cover the filling with the remaining cake batter.
- Bake the Cake: Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool and Glaze: Once baked and slightly cooled, invert the cake, brush with honey, and sprinkle with flaked almonds and powdered sugar.
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