Pallébé is a butterless, unleavened cake similar to génoise and perfect for layering. Sometimes, pallébé refers to any layer cake made of multiple palébé layers, filled and frosted with cream.
Others refer to a particular dessert, also known as srisraw, made of two pallébé pieces joined together with jam, brushed with syrup, and sprinkled with shredded coconut.
Moroccans are not big on frosting cake. They eat it plain or simply spread a layer of jam on top, and sprinkle it with shredded coconut. It’s an easy, delicious way to add a little spunk to a cake without going too fancy.
4 to 6 servings
- 2/3 cup sugar
- 4 eggs, yolks, and whites separated
- 1 teaspoon orange blossom water (optional)
- 1/8 teaspoon red food coloring (optional)
- 2/3 cup all-purpose flour
- ½ cup jam (usually apricot)
- ¼ cup warm agave or simple syrup
- ½ cup shredded unsweetened or sweetened coconut
Preheat the oven to 350 degrees Fahrenheit. Line a 8×8 pan with parchment paper.
Beat the sugar with the egg yolks in a medium mixing bowl until frothy. Gently whisk in the flour. Beat the egg whites to soft peaks and fold them into the egg yolk, sugar, and flour mixture.
Mix in the food coloring if you wish. Transfer to the prepared pan and bake for 10 to 15 minutes. Let the cake cool.
Turn the cake onto a dry surface. Peel off the parchment paper. Spread the jam evenly on the cake. Cut the cake into squares, rounds, or triangles of the same size.
Join each two together, jam side in the interior. Brush the outside with syrup and generously sprinkle with shredded coconut.
Serve with tea or coffee.