Jam-Filled Mabrusha Cake

Ingredients

• 4 cups flour
• 1 cup powdered sugar
• 2 eggs
• 1 cup butter, 200 g at room temperature
• 1 teaspoon baking powder
• vanilla
• 1 tablespoon grated lemon zest - optional
• Filling:
• Jam, as desired (apricot, strawberry, or whatever is available)
• This delicious and easy jam-filled mabrusha cake is from a friend and cook at Shou Tabkhin Today:
• Alisar Rajab
• Click on Alisar’s name to visit her personal page and discover all her delicious recipes
• For more from Alisar, here is Easy Honeycomb Cake
• You may also like How to Make Apple Jam from Alisar

Method

1. Beat the butter with the powdered sugar... it's best if the butter is soft, i.e., left out of the fridge beforehand.
2. Add the eggs, vanilla, and lemon zest and mix, then add the flour and baking powder in batches, kneading gently.
3. Spread half the dough in a nonstick baking pan.... roll it out thinly because it will puff up during baking; it's better to be thin so it doesn't become too thick later.
4. Spread a generous layer of jam over it... then grate the remaining half of the dough over the jam to form the top layer.
5. Bake it in a preheated oven on the middle rack at 180°C until the edges turn golden... by then it will have cooked through on the bottom.
6. Turn on the top heat to brown the mabrusha on top as well.
7. Let it cool completely, then cut into squares or as desired and serve.
8. Elyssar Rajab
9. For more from Elyssar, here's the easy honeycomb (khela al-nahl) recipe.
10. Also here is Elyssar's method for making apple jam.