Nut Cake (Hegazeya)

Nut Cake (Hegazeya)

Prep. 15 mins
Cooking 30 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1 1/2 teaspoons active yeast
3/4 cup warm water
1 cup clarified butter
1 tablespoon plus
1/4 cup sugar
4 cups all-purpose flour
1/3 cup coarsely chopped nuts
1/4 cup semolina flour
1/2 tablespoon ground cinnamon
1 beaten egg, for brushing
Honey or cane molasses, for serving



  • Dissolve yeast in water and let stand for 5 minutes, or until foamy.
  • In bowl of electric mixer, beat clarified butter with the 1 tablespoon sugar on medium speed until incorporated. Add flour and yeast mixture, beating constantly until dough is smooth and well combined.
  • Shape dough into a ball. Place in a greased bowl, cover with a kitchen towel, and let rise for 30 minutes or until doubled in size.
  • Preheat oven to 180˚C (350˚F).
  • Mix nuts (reserving some for garnish), semolina flour, cinnamon, and remaining ¼ cup sugar in a large bowl.
  • Press half the risen dough into rectangular cake pan. Spoon nut mixture in an even layer over dough, leaving 1-inch around edge uncovered. Roll out remaining dough on lightly floured work surface, then place on top of nut mixture to cover it completely. Cover with a kitchen towel and let rise for 30 minutes.
  • Brush top with egg, Bake for 30 minutes, or until golden brown. Let cool.
  • Cut into squares and arrange on a serving plate. Drizzle some honey or molasses on top and sprinkle with reserved ground nuts before serving.

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