Safra, also called sefra, is an aromatic semolina dessert from the Jewish community of Tripoli, Libya, and a fun Purim treat. Rome’s cuisine benefited when the Libyan Jews found refuge in Italy in 1967. The honey and orange glazing give a rich flavour and adds a lovely sheen to the almond and sesame seed topping.
METHOD
- Preheat your oven to 180°C. Line a 22x22cm square (or similar volume round or rectangular) oven dish with baking parchment.
- Spread the semolina on an oven tray and toast in the oven for 10 minutes, shaking the tray after 5 minutes.
- Meanwhile, mix the egg, sugar, raisins, water, oil, baking powder and salt. Gently fold in the toasted semolina.
- Pour in the mixture and with a knife mark diamond shapes by crossing lines. Place an almond on top of each diamond square. Sprinkle the sesame seeds all over.
- Bake for 15 minutes, then remove from the oven and mark the diamond lines again with a knife. Return to the oven for 15-20 minutes.
- Meanwhile, prepare the honey glaze. Gently heat the water and sugar in a non-stick saucepan for 8-10 minutes stirring occasionally. When the sugar has dissolved, add the honey and orange zest. Bring to the boil then turn off the heat.
- As soon as the cake is ready, pour over the glaze and return to the oven for a couple of minutes.
- Remove, cool completely then cut the diamond squares.
