Chebakia cake bites

✔️Lactose-free

Eid calls for something sweet to share. These Chebakia Cake Bites are inspired by the traditional Moroccan chebakia, with warm spices, toasted sesame, almonds, honey and a delicate hint of orange blossom. Soft on the inside, slightly crisp on top and incredibly fragrant straight from the oven. Perfect to slice into small bites and enjoy together during Eid or with a cup of tea. Ingredients

• 100 g almonds

• 1 tbsp sesame seeds

• 170 g plant-based butter

• 100 g brown sugar

• A splash of orange blossom water

• 3 eggs

• 200 g all-purpose flour

• 16 g baking powder

• 0,5 tsp fennel powder

Topping

• A splash of orange blossom water

• 2 tbsp honey

Instructions

1. Melt the plant-based butter in a pan until it turns lightly brown, then let it cool.

2. Roast the almonds for 10 minutes in a preheated oven at 200°C and let them cool.

3. Toast the sesame seeds in a pan for 3–5 minutes and let them cool.

4. Blend the almonds and sesame seeds together into a coarse mixture and set aside.

5. Pour the melted butter into a large bowl and add the brown sugar and orange blossom water. Mix for about 30 seconds.

6. Add the eggs one by one and mix well.

7. Sift the flour, baking powder and fennel powder over the bowl and mix until you get a smooth batter.

8. Fold half of the almond-sesame mixture into the batter.

9. Pour the batter into a baking tin lined with parchment paper and sprinkle the remaining almond-sesame mixture on top.

10. Bake for 20–30 minutes in a preheated oven at 200°C.

11. Mix the honey with the orange blossom water and pour it directly over the warm cake.