It’s time for a nice and tasty book review. This time and a beautiful new book by sisters Najat and Nadia from the popular Facebook group Kookmutsjes. And I share the recipe for their chebakia butter cake.
The large cooking hat cookbook is a nice extension on their large Facebook community and blog site. There these 2 sisters have been sharing their delicious dishes for a number of years including step-by-step photos. Although Najat and Nadia have Moroccan roots, they also share many other recipes such as delicious pasta, curries, and Dutch pea soup, so very wide. And they are also known for their delicious bakes such as M&M cheesecake, chocolate coconut cake and red velvet cupcakes.
All this is also reflected in their new book and is a nice addition with 80 new recipes. The chapters are divided into sandwiches, salads and soups, main courses, cookies and cupcakes, desserts and drinks. And there is also a chapter party recipes to spoil your visit during a baby shower or birthday which is very common in Morocco. The book also includes photos step by step with each recipe and contains nice personal anecdotes here and there.
A while ago I met Nadia and Najat at an event and spoke to them. They were there to promote their book and had their own stand with delicious snacks and another sister and their mother also helped. I loved seeing them do this together and everything looked delicious. And very sweetly I got all these snacks for home. So I got a taste of their book and at home I started working with the chebakia butter book myself. Chebakia are Moroccan honey cookies with sesame, nuts and often anise that is often eaten during or after Ramadan. As you know, I always like to give a recipe a special twist and that is also the case with this butter book. A nice and tasty combination of Dutch and Moroccan cuisine. And the result was delicious! Secretly much tastier than a regular butter cake. Below I share the recipe:
The large cooking hat cookbook contains 288 pages and is on sale for a suggested retail price of €20.99.
Moroccan chebakia butter cake
PASTRIES – 25 MINUTES + 30-35 MIN BAKING TIME – 32 PIECES
50g walnuts 250g butter
(at room temperature)
150g granulated sugar 50g honey
1g (knife tip) salt
25g sesame seeds
2g (1 tsp) fennel seeds 2g (1 tsp) aniseed 2g (1 tsp) cinnamon
20ml orange blossom water
Sesame seeds to taste
paper Springform of approx. 26 cm
Heat the oven to 175 degrees. Put the almonds and walnuts in a chopper and grind finely. Beat the egg in a small bowl.
Mix the butter with the granulated sugar, 50g honey and salt in a bowl. Add the ground almonds and walnuts along with the sesame seeds, fennel seeds, aniseed, cinnamon, orange blossom water, vinegar and patent flour. Knead into a cohesive dough in a few minutes.
Put the dough in the springform lined with baking paper. Spread the dough evenly with the back of a spoon. Tip: Use baking paper to prevent the dough from sticking to the spoon.
Brush the top with the beaten egg. Use a fork to create a diamond pattern on the top of the butter cake. Bake the chebakia butter cake in the oven for 30 to 35 minutes until the cake is golden brown. Grease the top of the cake with honey. Garnish with sesame seeds, then leave to cool completely.