Use code SIDECHEF for $10 off your first shoppable recipe order.
RECIPE
16 INGREDIENTS13 STEPS1HR 30MIN

Moroccan Pancake Layer Cake (Baghrir Cake)

5.0
1 Ratings

Love This Recipe?

173 Saved

My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
GO TO BLOG

Shop Now

Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Est. Total:
Fulfilled by
Baghrir is traditionally enjoyed in Morocco with honey and butter syrup, occasionally flavoured with orange blossom water. I chose to make a Moroccan-ized version of the creme patissiere to layer my baghrirs and added honey and orange blossom water to flavour it.
1HR 30MIN
Total Time

My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
3
Eggs , separated
yolks only

Pancakes

1 1/2 cups
Fine Semolina Flour
1/2 tsp
2 cups
Warm  Water
1/2 Tbsp
Baking Powder

Honey and orange blossom crème patissière

1 1/4 cups
Whole Milk
3 Tbsp
1/2 Tbsp
Orange Blossom Water
or more to taste
2 Tbsp

Assembly

1
Pomegranate , deseeded
1 cup
Unsalted Pistachios
roughly grinded or chopped

Shop Now

Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Est. Total:
Fulfilled by

Nutrition Per Serving

VIEW ALL
CALORIES
753
FAT
13.1 g
PROTEIN
12.6 g
CARBS
60.6 g

Author's Notes

Warm water in this recipe means water that is warmer than room temperature but not hot. If no bubbles start popping when baking the pancakes, it is most likely that the batter is too thick and/or that the batter hasn’t proved long enough. In that case, add a couple of tablespoons of warm water and leave the batter to proof for an extra 15 minutes.

Cooking Instructions

HIDE IMAGES
Step 1
In a blender or electric mixer, blend Fine Semolina Flour (250 gram), All-Purpose Flour (4 tablespoon), Caster Sugar (2 tablespoon), Instant Dry Yeast (1 teaspoon) and Salt (1/2 teaspoon). Add the Water (500 milliliter) and blend until there are no lumps and the batter is smooth.
Step 2
Add the Baking Powder (2 teaspoon) and blend again for a few seconds. Leave the batter for about 30 minutes to allow the yeast to proof and blend again for a few seconds.
Step 3
Grease a non-stick pan and place it over medium high heat. Wait for the pan to be very hot to start baking the pancakes.
Step 4
Pour about 1/2 cup of the batter in the warm pan and leave the pancake until it dries out for about 1 minute. Remove from the pan without flipping.
Step 5
Repeat the process until you've used all the batter. Don't pile up your Moroccan pancakes while still hot because they will stick to each other.
Step 6
To make the creme, transfer the Egg (3), Caster Sugar (3 tablespoon), Honey (3 tablespoon), and Orange Blossom Water (2 teaspoon) into a large bowl and beat until smooth. Set aside.
Step 7
Transfer Whole Milk (300 milliliter) into a saucepan or deep skillet and place over medium heat. Leave it for a few minutes until it starts simmering and remove the pan from the heat.
Step 8
Add a few splashes of milk into the egg and sugar mixture, then add All-Purpose Flour (15 gram) and Corn Starch (15 gram). Mix to combine and make sure there are no lumps. Stir in remaining milk.
Step 9
Return the mixture into the saucepan over medium heat and stir vigorously until it starts thickening.
Step 10
Once it has thickened and it's smooth, turn down the heat and let simmer for two minutes.
Step 11
Transfer the creme into a bowl and cover with a cling film to prevent skin from forming.
Step 12
Once the baghrir and creme have both reached room temperature you can start assembling: stack the baghrir, 7 layers for each cake, with creme patissiere, a teaspoon of Pomegranate (1) and a teaspoon of Unsalted Pistachios (150 gram) in between each layer on top.
Step 13
Serve immediately or keep in fridge.

Rate & Review

Tap to Rate:

Leave a comment

Similar Recipes

VIEW MORE TAGS
173 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Recipe Saved to My Saved Recipes VIEW
Save Time, Shop Ingredients
Love this recipe? Shop what you need with just one click. Get $10 off your first order with code SIDECHEF
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
753
% Daily Value*
Fat
13.1 g
17%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
74.0 mg
25%
Carbohydrates
60.6 g
22%
Fiber
4.0 g
14%
Sugars
25.4 g
--
Protein
12.6 g
25%
Sodium
327.6 mg
14%
Vitamin D
0.4 µg
2%
Calcium
120.4 mg
9%
Iron
1.7 mg
9%
Potassium
200.4 mg
4%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from