Baked Knafeh Cake

Name: Baked Knafeh Cake
Prep time: 20 min
Cook time: PT45
Yield: 8-10
Cuisine: Middle Eastern

roubashahin.com.au

Whip up this easy Baked Knafeh Cake - a simple, yet deliciously unique dessert that always impresses. Perfect for gatherings!

PREP TIME

20 minutes

COOK TIME

40-45 minutes

SERVES

8-10

About this recipe

I’m excited to share with you all a delightful twist on a traditional Middle Eastern dessert – the Baked Knafeh Cake. This recipe has quickly become a favourite in my kitchen, especially when I want to present something truly special. The Baked Knafeh Cake, with its layers of shredded pastry, rich creamy filling, and sweet Attir sugar syrup, embodies the essence of Middle Eastern flavours in every bite.

Like many of my other recipes, such as the golden milk powder-based baked knafeh or the curated list of 13 Middle Eastern recipes you’ll love, this cake offers a unique take on traditional tastes. Sometimes, a beloved recipe can be adapted into various forms, sizes, and presentations, making each experience new and exciting. This knafeh cake is no exception, offering individual servings that are always a hit.

Whether you’re a long-time fan of Middle Eastern cuisine or exploring these flavours for the first time, this cake promises to deliver satisfaction and a touch of culinary magic.

Ingredients

Main Ingredients

300 grams Kataifi shredded pastry, cold
80 grams ghee, melted
Ground pistachio to garnish
Edible roses to garnish

Creamy Filling

600ml full cream milk
2 tablespoons white sugar
5 tablespoons cornflour
2 tablespoons fine semolina
2 tablespoons orange blossom water
Ashta or reduced fat cream 250 grams

Sugar Syrup (Attir)

2 cups sugar
1 ½ cups water
squeeze of lemon juice (approximately 1 teaspoon)
1 tablespoon orange blossom water

Notes from Rouba

Pastry is easier to cut while cold; pop it into the freezer for 10-15 minutes before cutting.
You can mix all the pastry with ghee or separate your 200 grams for the base and portion out the butter accordingly.
The ashta or reduced fat cream adds richness; if unavailable, don’t let that hold you back from making this dessert.
Let the baked knafeh sit for 7-10 minutes before serving to make it easier to transfer onto a plate.
Drizzle the Attir sugar syrup over the cake while it’s still warm for maximum absorption.

Method

Step 1. Prepare the Attir Sugar Syrup

Combine sugar, water, lemon juice, and orange blossom water in a saucepan. Bring to a boil over medium heat, stirring gently once or twice.

Once boiling, do not stir. Lower the heat and let it simmer on low for 15 minutes. It will slightly thicken. Remove from the heat and let it cool completely.

Step 2. Make the Creamy Filling

In a saucepan, combine milk, cornflour, semolina, and sugar. Whisk continuously over medium heat until the mixture thickens. Add orange blossom water, then remove from heat. Allow to cool.

Add the ashta or reduced-fat cream, combining well until smooth.

Step 3. Prepare the Pastry

Start with cold Kataifi pastry. Cut it into 3-4 cm lengths using scissors for ease. Pour over the melted ghee and combine well.

Use about 2/3 of the pastry mixture (around 200 grams before adding ghee) for the base. Press down firmly into the base and up the sides of the tin, about three-quarters of the way up. Par bake for 15 minutes.

Step 4. Assemble and Bake

Pour the creamy filling over the prepared pastry base. Top with the remaining buttered pastry. Bake in a preheated oven at 180°C (356°F) for about 30-40 minutes, or until golden and cooked through.

Let the cake sit for 7-10 minutes after baking; it will be easier to transfer onto your serving plate.

Step 5. Garnish and Serve

Drizzle the cooled attir sugar syrup over the warm cake. Garnish with ground pistachio and edible roses before serving.