Jam-Filled Mbrousheh Cake, Hajar Al-Qalaa

Ingredients

• The dough:
• 3 cups flour
• 1/2 cup butter, at room temperature, equal to 100 g
• 1/2 cup oil
• 2 eggs, at room temperature
• 1/2 cup regular sugar
• Lemon zest
• 1 teaspoon vanilla
• 1 heaping teaspoon baking powder
• A pinch of salt
• Jam of any kind, about 1 1/2 cups or to taste (apricot jam was used in this recipe)

Method

1. Beat the butter and oil with an electric mixer
2. Add the sugar and continue beating until you get a creamy mixture
3. Add the vanilla, lemon zest, and eggs, and beat well
4. Stop using the electric mixer.. add the salt and baking powder, then sift in the flour and add it in 3 batches.. stir with a spatula or spoon each time you add a little flour until the liquids disappear, then use your hands to bring the dough together without kneading
5. Take only one third of the dough, wrap it in plastic wrap, and place it in the freezer to firm up a little so you can grate it later
6. Line a baking tray with parchment paper or grease it with a little oil, then spread the remaining dough to the desired thickness; it is best if it is thin
7. Use a fork to prick the dough all over so it does not puff up too much during baking
8. Spread a generous layer of jam over the first layer of dough
9. Grate the piece of dough you left in the freezer
10. Place the tray in a preheated oven at 160 C.. set it on the lower rack
11. When the sides turn golden, turn off the bottom heat and turn on the top heat for only 3 minutes so the mbrousheh gets a beautiful color
    Timers: 3 min
12. Note: The dough can also be used to make tart
13. Click on the link to learn how to make Tamriyeh Dessert