Cake Beraouinse Recipe

Cake Beraouinse is a delightful and exotic dessert, combining rich flavors with a light and fluffy texture. Perfect for special occasions or to impress your guests with a unique treat.


  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped nuts (e.g., almonds or walnuts)
  • 1/4 cup raisins
  • 1/4 cup chopped dried figs or dates
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  1. Preheat Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  1. Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
  1. Cream Butter and Sugar:
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy, using an electric mixer on medium speed.
  1. Add Eggs:
  • Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and mix well.
  1. Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  1. Fold in Nuts and Dried Fruits:
  • Gently fold in the chopped nuts, raisins, and chopped dried figs or dates until evenly distributed throughout the batter.
  1. Pour Batter into Pan:
  • Pour the batter into the prepared cake pan and spread it evenly.
  1. Bake:
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  1. Cool:
  • Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
  1. Serve:
    • Once cooled, slice and serve. This cake can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Cake Beraouinse!

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