Hilbeh Fenugreek Cake
Hilbeh Fenugreek Cake is a traditional Palestinian dessert that has the perfect combination of flavors. Every diamond piece is so sweet and indulging. You must give it a try!
Ingredients
For The Fenugreek Seeds
- 4 tablespoons Fenugreek seeds
- 2 cups Water for each time
For The Dough
- ¾ tablespoon yeast
- ¼ cup sugar
- ¼ cup milk
- 2¼ cups flour
- 3 tablespoons toasted sesame seeds
- 3 tablespoons toasted nigella seeds
- 1½ tablespoons anise seeds
- 2 tablespoons ground anise
- 2 tablespoons ground fennel
- 1⅓ cups fine semolina
- 1¼ cups olive oil
- boiled and strained hilbeh seeds prepared above
- 1 cup reserved hilbeh water
For The Simple Syrup
- 6 cups sugar
- 3½ cups water
- a squeeze of lemon
- orange blossom optional
Instructions
To Prepare Hilbeh/Fenugreek Seeds
- Boil hilbeh seeds in 2 cups water for 3 minutes and discard the liquid.
- Return seeds to boil with 2 cups water for another 3 minutes and discard the liquid.
- Return the seeds to boil one last time with other 2 cups of water for 3 minutes. Strain and reserve the remaining liquid.
To Prepare Simple Syrup
- Boil water and sugar until it starts bubbling. Then, add a squeeze of lemon and orange blossom if desired.
- Allow it to come to room temperature before using it.
To Bake The Cake
- Mix the yeast, sugar, and warm milk together and set aside for 5-10 minutes to activate.
- In a large bowl, mix the fine semolina, flour, toasted sesame seeds, toasted nigella seeds, anise seeds, ground anise, ground fennel, and strained hilbeh.
- Once yeast is activated, add it to the dry ingredients with the olive oil and reserved hilbeh water. Mix well and press down firmly into a half cookie sheet, making sure its even on all sides.
- Cut your cake into the desired shape. I did vertical lines and then diagonal lines to make diamond shaped pieces. Cover and let it rise in a warm place for 1-2 hours or until fluffy.
- Bake in a preheated oven at 400F for 35-45 minutes or until it gets some nice color on top.
- Pour about 4 cups of simple syrup on top while the cake is hot, and let it sit at room temp until completely cool.
- Serve it with black coffee or a hot cup of tea and enjoy.
Notes
- For ultimate taste, it is better to prepare it one day ahead to allow the flavors to come together in perfect harmony.
- Use a 13x18 sheet pan to make hilbeh cake. You can double or triple the ingredients to make a larger tray and please a larger crowd.
- Make sure to boil the fenugreek seeds, rinse, and discard the liquid 2-4 times to make sure that the bitterness of the seeds is gone. Reserve the water from the final round to be used later in the recipe.
- For an extra nutty taste, you can place one slice of almond or one pine nut in the center of each diamond piece of fenugreek cake.
Tried this recipe?Let us know how it was!