Fenugreek Olive Oil Cake – Helbeh

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Baking, fenugreek, healthy sweets, helbeh, levants recipes, middle easern, Nigella seeds, sesame seeds, spice cake, sugar syrub cake, sweets, syrup cakes, الحلبه

“Even if honey be your cup,
Restrain your taste; don’t lick it all up.”
“ان كان حبيبك عسل, ما تلحسوش كله”
(An old and traditional Arabic saying)

It’s been a long time since the last post I had, but I must admit that I can’t go away for ever, my love for cooking and sharing the love exceeds any limits. Today I’m back with one of my family’s favorite winter sweets, Helbeh. The recipe had been on my Facebook page and I’m supposed to post it for a long time ago, but since it’s winter sweets, It will be perfect in these chilly days.

It’s a traditional Palestinian sweets, similar to many other Levant’ sweet cakes, a sweet spicy cake soaked in sugar syrup. Helba or Helbeh named in arabic for the seeds, Fenugreek, which is the star that gives the distinctive nutty taste and enticing smell that makes your kitchen smells welcoming warm and aromatic. This sweet cake is very healthy since using olive oil to make the dough which is very good for health and cholesterol. Besides Fenugreek, this cake contain Nigella seeds, sesame seeds, it also have fennel seeds, and anise seeds (both grounded).

Fenugreek, an aromatic bittersweet spice, has strong flavor. It’s a small seed, that is actually a legume that grows in India and in some places of the mediterranean. Mostly dry roasted and used in curry, and pickles. This little seed has proteins, fibre and Vitamin C, niacin, potassium, iron and alkaloids. It’s very nutritious and healthy; it increases milk production among nursing mothers, helps reduce symptoms of PMS, reduce cholesterol, increases the libido, reduces heartburn, you can lose weight by reducing the appetite, and cure skin inflammations.

Nigella seed looks like black sesame seed and has a faint cumin flavor. Nigella seeds are very healthy especially known for skin and hair. It also have a bitter taste, so less than 1 tablespoon is perfect for this dough recipe.

I took the recipe from my mother in law, she’s very talented and her sweets always yummy. Her way is to toast the dried seeds a little, but not to burn it, this will give the cake very tasty aroma then grind it, in this recipe I used all-purpose flour. Some recipes use semolina flour instead of all-purpose flour, others use both together. When using semolina flour alone, you can soak the Fenugreek in water then boil it and use it as whole in the dough without grinding it, some of the soaking water is used to make the dough too.

Always make the cake at least a day before you want to serve it, as the flavors need time to come together.

Fenugreek Olive Oil Cake – Helbeh

1 cup semolina or farina flour
2 cups all-purpose flour
1 teaspoon yeast
2 tablespoon anise seeds
1 tablespoon fennel seeds
1 tablespoon black seeds
3 tablespoon fenugreek seeds
2 tablespoon sesame seeds
1 tablespoon caraway seeds
3 tablespoon sugar
dash of salt
3\4 cup olive oil
about 1 1\2 cup milk
1 tablespoon oil or tahini for the tray.

In a pan, toast the fenugreek seeds a little for 2-3 minutes on low heat, shake and stir frequently and try not to burn them. In a coffee blender, grind 1 tablespoon of anise seeds with the caraway and fennel seeds and the toasted fenugreek.
Add the ground spices and the yeast, sugar, and salt to flour and farina, mix together. Add the olive oil and mix it with dry ingredients. With your finger tips, rub the flour with the oil until it soaked.

Warm the milk, add it to the dough and knead together, until you have a soft and smooth dough, let rest for 15 minutes.
Grease 12×17 inch sheet tray with oil or tahini, spread the dough evenly and smooth its surface. let rest in a warm place covered for 1 hour.

Heat the oven at 400 f, bake for 15-20 minutes, bring it to the upper rack and let golden brown a little.
Once you get it out from the oven, soak it with the cold sugar syrup, let stand until cool.

Enjoy it, and remember to left some for the next day, since it will become more delicious.

For the sugar syrup:
2 cups sugar
1 1\2 cups water
1\2 teaspoon lemon juice

In sauce pan, add sugar to water, bring to boil, let boil on low heat for 15 min, add the lemon juice at the end.
Let to cool.

 

المقادير

2 كوب طحين
1كوب سميد
3 ملعقه كبيره حب حلبه
2 ملعقه كبيره ينسون حب
2 ملعقه كبيره سمسم
1ملعقه كبيره قزحه
1 ملعقه كبيره كراويه حب
1 ملعقه كبيره شومر حب
1ملعقه صغيره خميره
حليب سائل حوالي  1 1\2 كوب
3/4 كوب زيت زيتون
رشة ملح
3 ملعقه كبيره سكر

الطريقه

تحمص الحلبه بمقلاه على نار خفيفه قليلا مع الانتباه والتحريك لحتى لا تخترق ولمده دقائق فقط ثم تطحن بمكينة الفهوه مع الكراويه اوالشومر وملعقه من اليانسون الحب.
نضع جميع المقادير الناشفه ونخلط. ثم نضيف الزيت ونخلط وباطراف الاصابع نفرك المواد مع بعضها لحتى تتشرب الزيت.ثم نعجنها قليلا بالحليب مع اضافة الحليب بين الحين والاخر بكميات قليله حتى تتكون عجينه طريه.
نتركها ربع ساعه ترتاح ثم نفردها في الصينيه بعد دهنها بالطحينيه او الزيت, نقطعها حسب الرغبه الى مربعات. ونتركها ساعه تخمر.
نخبزها على 400 د حتى يحمر وجهها. نكون محضرين القطر ويكون بارد ونسقيها.
للقطر:
هذه الكميه يلزمها 2 كوب سكر مع 1 1\2 كوب ماء.
نضعها على النار حتى تغلي نخفف الحراره ونتركها ل 10 دقائق اخرى.
نضع بضع قطرات من عصير الليمون في اخر دقيقه.
نتركها تبرد تماما

B is for Banana: Cocoa Bottom Banana Pecan Bars

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Baking, Banana, banana bars, cakes, chocolate cake, cocoa bars, cocoa bottom banana pecan bars, healthy food, overripe banana, pecan, what to do with overripe banana

What’s the best healthy treats to do with overripe bananas?

My kids and the bananas is like on and off, sometimes they can be gone in a couple of days and some other times they stay until browned then no body will touch them (They call them rotten and would rather throw them in the garbage, you may had this issue with your kids too). To me, it’s the best healthy sweetener to use in cakes and smoothies, every time I have some ripened banana, I just peel and freeze them in a zip lock plastic bags, that’s a good way to save the banana until you have a use for them.

Here is a great way to use up these overripe banana on your shelf and your kids will thank you for. They even will not notice the trick part of using those what they called “rotten bananas”. Another recipe to use the banana is in these healthy delicious Banana Oat Muffins.

I had this recipe from kitchen aid cookbook, and since I tried the recipe, it became my family stable. A very moist, light and fluffy bananaishy cake, your house will be filled with banana smell, it uses a large amount of bananas, you can add some other spices like cinnamon and nutmeg, but I prefers it as is. The addition of cocoa powder to half of the cake batter makes it kids friendly, you know kids love anything calls and tastes chocolate, they will finish every bit of it, trust me.

1 cup sugar
1/2 cup (1 stick) butter, softened
5 ripe bananas, mashed
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped pecans
1/4 cup unsweetened cocoa powder

Preheat your oven to 350 degrees and grease a13x9-inch baking pan. In the bowl of an electric stand mixer (or you could do it by hand), beat sugar and butter at a medium speed until creamy. Add the bananas, egg, and vanilla, continuing to beat until well blended.
Combine the flour, baking powder, baking soda and salt in a medium bowl. Add the flour mixture to the banana mixture, and beat until well blended. Stir in the chopped pecans.
Divide the batter in half. Stir the cocoa into one half, and spread the chocolate batter into the bottom of the greased pan. Top with the plain batter, and swirl with a knife as desired.
Bake 30 to 35 minutes or until the edges are lightly browned. Cool completely in the pan on a wire rack. Cut into bars.

Honey Buttermilk Oatmeal Coffee Cake: For The Daring Bakers February Challenge

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& Muffins, Baking, Bread and Pastries, breakfast, buttermilk, Cake, coffee cake, Cupcake, daring baker, daring kitchen challenge, honey, oatmeal, pecan, quick bread

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Bread that is quick to make because it doesn’t require kneading or rising time. That’s because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.

Some tips from Lisa:

•Quick breads can be sweet or savory, they are a modern innovation they became common after the introduction of baking powder and baking soda.
•Baking powder is a combination of acid and alkaline that reacts together when moistened to form gases that raises the baked quick bread. Usage 1 to 2 teaspoons per cup of flour.
•Baking soda (an alkaline salt, sodium bicarbonate) is used when the liquid is acidic, such as buttermilk, honey, molasses, tomato sauce etc. Usage ½ to 1 teaspoon per cup of acidic liquid.
•Be sure your baking powder and baking soda are fresh.
•Measure ingredients accurately, using the measuring tools and techniques suggested.
•Preheat the oven to the correct baking temperature. Arrange racks so that the bread will bake in the center of the oven which has the best heat distribution in the oven.
•To allow for good air circulation while baking, leave at least 1 inch of space between pans and between pans and sides of oven. Switch pan positions and rotate pans halfway through baking.
•The two top secrets to moist, tender quick bread is 1)in the mixing always use a quick light technique so you don’t over-mix the batter 2) don’t over-bake since this cause dryness in the final baked product.

Biscuits, coffee cake, muffins_ they’re all quick breads. My recipe for the quick bread challenge is for the coffee cake, simple, light and healthful, perfect for afternoon tea or breakfast with tea or coffee.
A lot of thanks to Lisa and the Daring bakers for sharing with us some tips and recipes for quick breads.

Honey Buttermilk Oatmeal Coffee Cake

The honey mixture bakes at the bottom of the pan for this dessert. Then flip the finished cake over to reveal a sweet glaze on top.

1/2 cup honey
1/3 cup butter, melted
2 Tbsp. light-colored corn syrup
2 tsp. finely shredded lemon peel
4 tsp. lemon juice
1/2 cup chopped pecans
1-1/2 cups rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup buttermilk
2 eggs, lightly beaten
1/4 cup butter, melted
1-1/2 tsp. vanilla
Honey (optional)

Grease a  baking pan. In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, corn syrup, lemon peel and lemon juice. Stir in 1/2 cup chopped pecans. Pour into prepared pan; set aside.

For cake: In a blender or food processor, blend or process oats until finely ground. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter, and vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter evenly over honey mixture. Bake in a 375 degree F oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like. Makes 9 servings.

A Tip From My Kitchen:

I learnt from Martha Stewart Very helpful tip about buttermilk.
When I buy a quart of buttermilk, I never need all of it. Luckily, it freezes well and is great to use later in pancakes, cakes, or marinades.

The Daring Bakers July 2011 Challenge: FRESH FRAISIERS!

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blueberry, Cake, Cupcake, & Muffins, chocolate cake, daring baker, fruit cake, le fraisier, pastry cream, strawberry

It was the July 19th, my youngest son’s 4th birthday, and the Le Frasier daring bakers challenge was on time. Started two days before to arrange what I need to do first, he choose the chocolate chiffon, I brought some fresh strawberries and blueberries and started to make the cake.
Skipped the almond paste, added some decorations with the whipping cream, sprinkled with some of chocolate cake crumbs that was remaining from trimming the cake, I used some fresh blueberries and strawberries with a little sugar and corn starch let it cook on medium heat for 15 min then grind it to make fruit jelly (the four dots on the top), each one is bigger than the other to express for his sweet four years.

The cake was perfect, the pastry cream, and every thing went very well, all of us loved it, since I always wanted to try it before but there was no chance until this month’s challenge.

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Fraisier inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

Thank you so much Jana for this wonderful cake, the taste was exquisite. definitely will try it again.

Chocolate Frasier

All the recipes you can find it here.

Chocolate Chiffon Cake:

1 cup cake flour
14 cup coco powder
1 teaspoon baking powder
23 cups sugar
1/2 teaspoon salt, preferably kosher
1/4 cup vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
1 teaspoonpure vanilla extract
3/4 teaspoon lemon zest, grated
5 large egg whites
¼ teaspoon cream of tartar

Preheat the oven to moderate 325°F (160°C/gas mark 3).
Line the bottom of an 9 12-inch (24 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
In a large mixing bowl, stir together the flour, baking powder and coco powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine.
In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
Removed the cake from the oven and allow to cool in the pan on a wire rack.
To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

Pastry Cream Filling:

1 cup whole milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt, preferably kosher
2 tablespoons cornstarch
1/4 cup sugar
1 large egg
2 tablespoons unsalted butter
3/4 teaspoon (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup heavy cream

Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
Add the eggs to the sugar and cornstarch and whisk until smooth.
When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup:

You may choose to flavor the syrup. One way is to use flavored sugar (for example: apple cider sugar, orange sugar, or vanilla sugar) or to stir in 1-2 teaspoons of flavored extract. You may also infuse with herbs or spices, if desired or add four tablespoons (60 ml) of fruit juice or liqueur while the syrup is cooling.

1/3 cup of sugar, flavored or white
1/3 cup of water

Combine the water and sugar in a medium saucepan.
Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
Remove the syrup from the heat and cool slightly.
Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Fraisier Assembly:

1 baked 8 inch (20 cm) chiffon cake
1 recipe pastry cream filling
⅓ cup (80 ml) simple syrup or flavored syrup
2 lbs (900 g) strawberries
1 lbs blueberries
1 cup heavy whipping cream
14 cup confectioner sugar
chocolate cake crumps

Line the sides of a 9-inch (23 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
Cut the cake in half horizontally to form two layers.
Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring, arrange the blueberries between each strawberry.
Pipe cream in-between strawberries and a thin layer across the top of the cake.
Hull and quarter your remaining strawberries and place them in the middle of the cake, add some blueberries. Cover the strawberries and blueberries entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
Place the second cake layer on top and moisten with the simple syrup.
Whip the cream with the sugar, add some on the top of the cake, spread it even, arrange some blueberries on the sides, using head number 22, decorate the whipping cream over the blueberries. Sprinkle with chocolate cake crumps.
Refrigerate for at least 4 hours.

Very important note : when you assemble the cake use a spring form pan that is smaller than the you bake the cake with, I used 9 12 -inch (24 cm) pan when baked the cake, and after trimming I used 9 – inch (23 cm) pan to assemble the cake.

To serve release the sides of the spring form pan and peel away the plastic wrap.
Serve immediately or store in the refrigerator for up to 3 days.