7 Easy Steps to Make Moroccan Pancake Layer Cake (Baghrir) Recipe

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Table of Contents

• Introduction
• Why You’ll Love This Moroccan Pancake Layer Cake
• Ingredients for Moroccan Pancake Layer Cake
• How to Make Moroccan Pancake Layer Cake – Step by Step
• Pro Tips for Making the Best Moroccan Pancake Layer Cake
• Best Ways to Serve Moroccan Pancake Layer Cake
• Nutritional Information for Moroccan Pancake Layer Cake
• Storage & Leftovers
• FAQs for Moroccan Pancake Layer Cake
• Related Recipes for Moroccan Pancake Layer Cake
• Conclusion

Introduction

Discover the magic of Moroccan cuisine with this stunning Baghrir Cake recipe! This delightful dessert transforms traditional Moroccan pancakes into an impressive layered masterpiece that will wow your guests at any gathering.

Baghrir, also known as the “thousand holes pancake,” is a beloved Moroccan breakfast staple that features a unique honeycomb texture. In this recipe, we elevate these spongy semolina pancakes by layering them with a honey-infused crème pâtissière and decorating with pistachios and pomegranate seeds for a truly spectacular dessert experience.

Whether you’re celebrating a special occasion or simply want to bring a taste of Morocco to your table, this easy Baghrir Cake recipe will transport your taste buds straight to North Africa. The combination of light, airy pancakes and rich, fragrant cream creates a perfect harmony of textures and flavors that’s simply irresistible.

To learn more about the cultural significance of Baghrir in Morocco, check out this fascinating article on traditional Moroccan breakfast foods from TasteAtlas. For a deeper dive into Moroccan culinary history, explore the origins of Moroccan food from My Moroccan Food.

Why You’ll Love This Moroccan Pancake Layer Cake

• No flipping required! Unlike regular pancakes, Baghrir cooks on only one side, making this recipe incredibly easy.
• Make-ahead friendly – prepare components in advance for stress-free assembly.
• Impressive presentation with minimal effort – perfect for entertaining guests.
• Customizable toppings – swap pistachios and pomegranates for your favorite nuts, fruits, or chocolate.
• Light yet satisfying – the airy texture of Baghrir pancakes makes this cake feel indulgent without being heavy.
• Unique flavor profile combining honey, orange blossom water, and semolina for an exotic taste experience.
• Perfect for special occasions like Eid, Ramadan celebrations, or weekend brunch.
• Kid-friendly dessert that adults will equally enjoy.

According to Pâtisserie GATÔ, a renowned Moroccan bakery, “Baghrir is an essential part of the Moroccan table during social and religious occasions” and is commonly served during Ramadan and family gatherings as a symbol of hospitality.

Ingredients for Moroccan Pancake Layer Cake

For the Baghrir Pancakes:

• 1 cup fine semolina
• 1/2 cup all-purpose flour
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 cups warm water (not hot)
• 1 teaspoon baking powder

For the Honey-Orange Blossom Crème Pâtissière:

• 3 egg yolks
• 3 tablespoons caster sugar
• 3 tablespoons honey
• 2 teaspoons orange blossom water
• 1 1/4 cups whole milk
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch

For Garnish:

• 1 cup pomegranate seeds
• 1 cup unsalted pistachios, roughly chopped
• Extra honey for drizzling (optional)

How to Make Moroccan Pancake Layer Cake – Step by Step

Step 1: Prepare the Baghrir Batter

1. In a blender, combine the semolina, flour, sugar, yeast, and salt.
2. Add the warm water and blend until completely smooth with no lumps.
3. Add the baking powder and blend again for a few seconds.
4. Transfer the batter to a bowl, cover with a kitchen towel, and let rest for 30 minutes at room temperature. This allows the yeast to activate and create those signature bubbles.

For an authentic approach to making traditional Baghrir pancakes, visit The Food Hog, which explains that the ancient Baghrir recipe was created by the Berbers, the native people of North Africa. The name “Baghrir” comes from Tamazight (one of the Berber languages) and translates to “too soft.”

Step 2: Cook the Baghrir Pancakes

1. Heat a non-stick pan over medium-high heat until very hot.
2. Pour about 1/2 cup of batter into the pan. You should immediately see bubbles forming on the surface.
3. Let the pancake cook until it’s completely dry on top and no longer wet (approximately 1 minute). Important: Do not flip the pancake! Baghrir is only cooked on one side.
4. Remove from the pan and place on a clean kitchen towel. Be careful not to stack hot pancakes as they will stick together.
5. Repeat until you’ve used all the batter, making approximately 14 pancakes.
6. Allow the pancakes to cool completely before assembling the cake.

Step 3: Prepare the Honey-Orange Blossom Crème Pâtissière

1. In a large bowl, beat together the egg yolks, sugar, honey, and orange blossom water until smooth. Set aside.
2. Heat the milk in a saucepan over medium heat until it just begins to simmer (but doesn’t boil). Remove from heat.
3. Add a few splashes of the warm milk to the egg mixture while stirring constantly to temper the eggs.
4. Add the flour and cornstarch to the egg mixture and whisk until smooth with no lumps.
5. Gradually add the remaining milk while continuing to whisk.
6. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens (about 3-5 minutes).
7. Transfer to a bowl, cover with plastic wrap directly touching the surface (to prevent a skin from forming), and refrigerate until cool.

For more detailed instructions on making the perfect crème pâtissière every time, check out this comprehensive guide to French pastry cream from The Spruce Eats.

Step 4: Assemble the Cake

1. Place one baghrir pancake on a serving plate.
2. Spread a generous layer of the crème pâtissière on top.
3. Sprinkle with a teaspoon of pomegranate seeds and a teaspoon of chopped pistachios.
4. Place another pancake on top and repeat the layers.
5. Continue until you’ve used 7 pancakes for each cake (makes 2 cakes).
6. For the final layer, spread crème pâtissière and decorate generously with pomegranate seeds and pistachios.
7. Refrigerate for at least 1 hour before serving to allow the cake to set.

Pro Tips for Making the Best Moroccan Pancake Layer Cake

• Water temperature matters – Use warm water (not hot) to activate the yeast properly. Water that’s too hot will kill the yeast, while cold water won’t activate it.
• Check your batter consistency – If no bubbles appear when cooking the pancakes, your batter might be too thick. Add a couple tablespoons of warm water and let it proof for an additional 15 minutes.
• Don’t rush the proofing – Let the batter rest the full 30 minutes to ensure maximum bubbles for that signature honeycomb effect.
• Ensure proper heat – The pan must be very hot before adding batter to create those signature holes. If holes don’t form immediately, your pan isn’t hot enough.
• Never flip the pancakes – Cooking only happens on one side to preserve the holes.
• Cool completely before stacking – Hot pancakes will stick together and lose their texture.
• Make components ahead – Both the pancakes and crème pâtissière can be made a day in advance and assembled when needed.
• For cleaner cuts – Refrigerate the assembled cake for at least 2 hours before serving to make slicing easier.

For authentic Moroccan cooking techniques and more information about traditional Baghrir preparation, visit My Moroccan Food, an excellent resource created by Nargisse, a native Moroccan cook who shares authentic recipes.

Best Ways to Serve Moroccan Pancake Layer Cake

• As a dessert centerpiece at a Moroccan-themed dinner party
• For special breakfasts alongside Moroccan mint tea
• During Ramadan as part of an iftar spread
• At brunch gatherings for something unique and impressive
• For afternoon tea with a global twist
• As a birthday cake alternative for someone who enjoys unique desserts
• With additional toppings like a drizzle of warm honey, rose petals, or edible gold for extra elegance

For an authentic Moroccan experience, serve this Baghrir Cake with traditional Moroccan mint tea. The fresh mint flavor pairs perfectly with the honey and orange blossom notes in the cake.

For a deeper understanding of Moroccan culinary traditions and how mint tea fits into Moroccan hospitality, check out this comprehensive guide to Moroccan cuisine from Jacada Travel, which explains how tea is “an integral part of Moroccan cuisine and culture, and is enjoyed anywhere, anytime.”

Nutritional Information for Moroccan Pancake Layer Cake

(Per serving, based on 12 servings per recipe)

• Calories: 280 kcal
• Carbs: 42g
• Protein: 7g
• Fat: 10g
• Saturated Fat: 3g
• Fiber: 2g
• Sugar: 22g

This nutritional profile makes Baghrir Cake a lighter dessert option compared to many traditional cakes, while still providing that sweet, satisfying taste.

Storage & Leftovers

• Refrigerator storage: Keep assembled cake covered in the refrigerator for up to 3 days. The pancakes will soften and absorb the flavors of the crème pâtissière beautifully.
• Freezing pancakes: Unassembled baghrir pancakes can be frozen for up to 2 months. Place parchment paper between each pancake, wrap tightly in plastic wrap and then aluminum foil.
• Make ahead: The crème pâtissière can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
• Not recommended: Freezing the fully assembled cake is not recommended as the texture will deteriorate.

FAQs for Moroccan Pancake Layer Cake

Can I make Baghrir pancakes without semolina?

While semolina is traditional and gives Baghrir its distinctive texture, you can substitute with all-purpose flour if necessary. However, the texture will be slightly different and less authentic. For more information on semolina and its unique properties in baking, check out this guide to semolina flour from MasterClass.

Why aren’t my pancakes developing holes?

This typically happens when the batter is too thick or hasn’t proofed long enough. Try adding a few tablespoons of warm water to thin the batter and let it rest longer. Also ensure your pan is properly preheated. For more troubleshooting tips, visit Silk Road Recipes, which offers detailed guidance on achieving perfect results.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend and use fine cornmeal instead of semolina. The texture will be slightly different but still delicious.

What can I use instead of orange blossom water?

If you can’t find orange blossom water, rose water makes an excellent substitute. In a pinch, you can use the finely grated zest of one orange mixed with a teaspoon of vanilla extract.

Related Recipes for Moroccan Pancake Layer Cake

If you love this Moroccan Pancake Layer Cake, you might also enjoy these delicious recipes:

• Traditional Moroccan Baghrir with Honey Butter Syrup – The classic preparation of these thousand-hole pancakes
• Moroccan Semolina Cake (Meskouta) – Another delightful dessert featuring semolina
• Orange Blossom and Honey Cheesecake – A fusion dessert with Moroccan flavors
• Moroccan Almond Cookies (Ghriba) – Perfect accompaniments to mint tea
• Moroccan Mint Tea – The perfect beverage to serve with your Baghrir Cake

Conclusion

This Moroccan Pancake Layer Cake (Baghrir Cake) is more than just a dessert—it’s a celebration of Moroccan culinary traditions reinvented in an elegant, crowd-pleasing form. The light, honeycomb-textured pancakes layered with fragrant honey-orange blossom cream create a dessert that’s both satisfying and surprisingly light.

What makes this recipe truly special is how it transforms simple ingredients into something spectacular. The process of making Baghrir is almost magical as you watch the characteristic bubbles form, creating that unique texture that’s perfect for soaking up the delicious cream.

Whether you’re looking to impress guests with something unique or simply want to explore the wonderful world of Moroccan cuisine, this Baghrir Cake recipe is your passport to North African flavors. Now you know how to make the best Moroccan Pancake Layer Cake at home!

For more inspiration on Moroccan desserts and sweets, explore this comprehensive guide to Moroccan pastries from MoroccoPedia, which features traditional treats that have been perfected over centuries. To understand the rich cultural tapestry that shaped Moroccan cuisine, visit KC&E Adventures for a fascinating look at how Morocco’s past has influenced its culinary traditions.

Have you tried this recipe? Let us know in the comments how your Baghrir Cake turned out and any creative variations you tried!

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