CAKE PASTILLA

For the filling
500g chicken breast
1 large onion, finely chopped
A few strands of saffron
1 teaspoon smen (fermented butter)
60ml (1/4 cup) olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1 small bunch (1/4 cup) parsley, chopped
1/4 teaspoon ground cinnamon
1 tablespoon honey

For the almond mixture
100g (3/4 cup) blanched and roasted almonds
2 tablespoons sugar
1/2 teaspoon cinnamon
A small amount of mastic gum

For the cake
3 eggs
80g (1/3 cup) sugar
A pinch of salt
75ml (1/3 cup) vegetable oil
50g (1/3 cup) all-purpose flour
8g (1 teaspoon) baking powder
1/2 teaspoon cinnamon
125g (1 cup) ground almonds (with the skin)
A small amount of mastic gum
1 teaspoon sugar

For decoration (optional)
Honey
Sliced almonds, roasted
Icing sugar

Step 1: Preparing the Filling
1- In a pot, place the chicken along with the finely chopped onion, saffron, smen, olive oil, salt, black pepper, ground ginger, and parsley.
2- Add enough water to cover the ingredients, then cook the chicken on low heat until it is fully cooked.
3- Once the chicken is cooked, shred it finely.
4- Let the sauce simmer on low heat until it thickens and turns a deep brown color.
5- Add the shredded chicken to the sauce, then add the cinnamon and honey. Mix well until everything is combined.

Step 2: Preparing the almond mixture
1- Coarsely grind the roasted almonds with the sugar, cinnamon, and ground mastic gum. (don’t make it too fine, keep some texture).

Step 3: Preparing the cake
1- Preheat the oven to 180°C (356°F).
2- Grease a 20 cm round cake pan with butter or oil, then line it with parchment paper (optional, to prevent sticking).
3- In a large bowl, beat the eggs, sugar, and salt using an electric mixer until the mixture becomes light and fluffy.
4- Gradually add the oil while continuing to mix until fully incorporated.
5- Add the flour, baking powder, cinnamon, and ground almonds. Gently fold them into the egg mixture using a whisk or silicone spatula, being careful not to deflate the batter.
6- Crush the mastic gum with a little sugar using the bottom of a glass or a pestle, then add it to the cake batter and mix gently until well combined.

Step 4: Filling and baking the Cake
1- Once your batter is ready, spread a thin layer in the base of your cake pan, just enough to cover the bottom.
2- Add a generous layer of the pastilla filling onto the batter, then a layer of the almond mixture.
3- Pour the rest of the cake batter over the filling, ensuring it is evenly spread over the filling.
4- Bake for 25-30 minutes, or until a toothpick comes out clean.
5- Once the cake is baked and has slightly cooled, gently flip it over. Brush the surface with honey, then sprinkle with toasted almond slices and powdered sugar if you want to maintain the traditional pastilla-style look.