About this recipe:This traditional Moroccan Cake version doesn't include sugar syrup, instead, the cake is topped with a delicious date/almond glaze. There are times when something very sweet and old fashioned, is exactly what you need for a winter dessert after a comforting meal, and for me, it has always been either Meskouta or Shameeya, served with some fresh whipped cream or even plain, bringing a smile of nostalgia as I recall my mother and grandmother making this exquisite, yet simple cake! The use of semolina in this cake provides a unique perfect texture to this cake, wich is very popular in Morocco, where you can see several old or young vendors, nearly anywhere, carrying plastic or wood trays packed with freshly made Shameeya!
You will also need : 1.5 litre mould, square or round / Some whole almonds for decoration and some Date/Almond Glaze (about 300 gr)
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Preheat oven at 160°C fan / or 180°C / or 356°F / or gas mark 4.
Mix all dry ingredients together, including spices, except salt.
Beat egg yolks and sugar gradually adding the oil, until the yolks are pale yellow.
Add in the dry ingredients GRADUALLY until just incorporated, don't over mix.
Beat the white eggs, then gradually add them in 3 or 4 batches, carefully mixing after each addition to incorporate well the ingredients. Make sure semolina and almonds are fully incorporated; but care not to over mix.
Pour the batter into the prepared pan.
Bake for about 30 to 35 minutes or until golden brown or until tests done, then remove carefully from the oven.
Still warm, pour the Date/Almond Glaze over Shameeya.
Place some almonds on top.
Cut into equal slices and serve, enjoy! N.B.: For cutting Shameeya, it is important to slice it cleanly, so that the glaze is seen at its best. For perfect results, dip the knife in hot water before slicing. Wipe blade with kitchen paper after cutting each slice and dip again in water Two contrasting colours pale-yellow (the semolina cake) and brown (date glaze) mixed together look striking.