Maashara Recipe

Preheat and prep pan

Preheat the oven to 350°F (175°C). Lightly grease an 8- or 9-inch round cake pan or an equivalent shallow baking dish with 1–2 tablespoons of vegetable oil or melted butter; line the bottom with parchment if you prefer easier removal.

Soak dried fruit (optional)

If using raisins or currants, soak them in warm water for 10 minutes, then drain and pat dry. Set aside.

In a large mixing bowl sift together the all-purpose flour, rice flour, baking powder, salt, ground cardamom, and granulated sugar. Whisk to combine thoroughly so the baking powder and spices are evenly distributed.

In a separate bowl, whisk the eggs until slightly frothy. Add the milk, melted butter (warm not hot), and vanilla extract and whisk until combined.

Create a well in the dry ingredients and pour the wet mixture into it. Stir with a spatula or wooden spoon until just combined; the batter should be smooth and pourable but slightly thicker than pancake batter. If batter is too thick, add up to 2 tablespoons of additional milk.

Fold in the drained raisins or currants (if using) and half of the toasted nuts, reserving the rest for sprinkling on top.

Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining toasted nuts evenly over the surface.

Place in the preheated oven and bake for 25–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary; begin checking at 25 minutes.

If the top browns too quickly, tent loosely with foil for the remaining bake time.

Remove the maashara from the oven and allow it to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge and invert onto the rack to release, or remove using the parchment paper.

Once cooled slightly, dust the top with powdered sugar if desired, slice into wedges or squares, and serve warm or at room temperature. Maashara pairs well with tea or coffee.