I can’t tell you how much I love this cake. Remember the Cinnamon Tea Cake? This has a similar vibe, with little pops of sweetness from the murabba nestled between the crumbs. It’s absolutely heavenly.
Recipe: MurRabba (Petha) Tea Cake
Ingredients
1 cup murrabba (petha)
1 1/2 cup flour
1 tsp baking powder
3/4 cup sugar, divided
2 eggs, separated
1/2 cup milk
100 g butter
Method
Sieve the flour and baking powder.
Remove 1/2 cup flour from this, and toss the murrabba pieces in it (this prevents the pieces from sinking)
Cream the butter along with 1/2 cup sugar, till light and creamy.
Next, add the eggs yolks to this, one at a time, mixing to incorporate.
Add the flour and milk, in batches, alternating between the two.
Gently stir in the murabba that’s been tossed in flour. Set this aside.
Now beat the egg whites with 1/4 cup sugar until soft peaks form.
Carefully stir this through the cake batter.
Pour into a 9-inch round tin, and bake in a pre-heated oven at 170 Celsius for 35-40 minutes, or until a toothpick inserted comes out clean.