Haresa Cakes

INGREDIENTS

• 2 cups sugar
• 6 medium-sized eggs
• 2 cups flour
• 2 cups vegetable oil
• 1 ½ cups full cream milk
• 2 tablespoons baking powder
• ¼ teaspoon of vanilla essence (optional)
• 1 teaspoon lemon juice
• 4 cups of shredded unsweetened
coconut (fresh is best!)


Syrup:
• 2 cups water
• A dash of vanilla essence (optional)
• 2 cups sugar

METHOD

1. Begin by making your syrup: boil the
water and sugar for about 5 to 10 minutes
depending on how heavy you would like the syrup.
However, the consistency shouldn’t be more than
that of pancakes.
2. You can also add a teaspoon of rose
water to it to give more of a traditional Middle
Eastern dessert taste. It really does make a
difference!
3. Now set the syrup aside to cool.
4. Combine the following Ingredients:
sugar, eggs, oil, milk, vanilla essence and lemon
juice. Mix them together until well blended.
5. Then add flour and baking powder to
mixture. Blend well.
6. Lastly, stir the coconut into the batter.
7. Now add to the pan (rectangular) after
flouring the pan.
8. Bake for about 30 to 40 minutes at 180
until a light/medium golden brown (depending on
your oven)
9. Once the cake is done, pour the prepared
syrup all over the cake, coating well.
10. Allow to cool. Then slice into diamond
shapes.
11. Garnish with coconut and fresh, seasonal
fruits.

INFO & TIPS

Middle Eastern / North African cuisine

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