Kalinte (Moroccan Chickpea & Semolina Cake)

Name: Kalinte (Moroccan Chickpea & Semolina Cake)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 200 g Fine semolina flour; 200 g Canned or cooked chickpeas, drained; 100 g Powdered sugar; 100 g Unsweetened grated coconut; 100 g Butter, softened; 2 Large eggs; 100 ml Greek yogurt or sour cream; 1.5 tsp Baking powder; 1 tsp Ground cinnamon; 0.5 tsp Ground ginger; 0.25 tsp Ground cloves; 0.5 tsp Salt; 3 tbsp Honey (for drizzling); 50 g Whole almonds or pistachios (for topping)

A traditional Moroccan semolina and chickpea cake with a tender, slightly dense crumb and warm spices. Drizzled with honey and topped with nuts, it's perfect for teatime or as a simple dessert.

Recipe byChef Amina

Prep 20 min
Cook 35 min
Serves 8

cake kalinte chickpea semolina

Ingredients

Servings

Scaled from 8 base servings — local only.

200 gFine semolina flour
200 gCanned or cooked chickpeas, drained
100 gPowdered sugar
100 gUnsweetened grated coconut
100 gButter, softened
2Large eggs
100 mlGreek yogurt or sour cream
1.5 tspBaking powder
1 tspGround cinnamon
0.5 tspGround ginger
0.25 tspGround cloves
0.5 tspSalt
3 tbspHoney (for drizzling)
50 gWhole almonds or pistachios (for topping)

View list

Instructions

Prepare pan: Preheat oven to 175°C (350°F). Grease and line a 20-cm round or square cake pan with parchment paper.
Process dry ingredients: In a food processor, combine canned chickpeas, powdered sugar, grated coconut, fine semolina flour, baking powder, ground cinnamon, ground ginger, ground cloves, and salt. Pulse until well combined but still slightly chunky.
Cream butter and eggs: In another bowl, cream softened butter until softened. Beat in large eggs one at a time. Fold in Greek yogurt or sour cream.
Combine: Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour into pan: Pour batter into prepared pan and smooth the top.
Bake: Bake for 30–35 minutes until a toothpick inserted in the center comes out clean and the cake is golden.
Cool and top: Cool in pan for 10 minutes, then turn out onto a wire rack. While still warm, drizzle with honey and top with whole almonds or pistachios.