Discover the rich and delightful flavours of the Middle East with this irresistible Ashta Knafeh Cake recipe. This scrumptious dessert is a unique spin on the traditional knafeh, combining the golden milk powder base, creamy ashta-inspired filling, and a sweet Attir sugar syrup drizzle for an unforgettable culinary experience. Perfect for special occasions or simply satisfying your sweet tooth, this Ashta Knafeh Cake is sure to impress your family and friends.
As you dive into the world of Middle Eastern desserts, be sure to explore the variety of mouthwatering recipes on our blog. From our no-bake Turkish Delight custard recipe that offers an easy yet indulgent treat, to our curated list of 13 Middle Eastern desserts that will transport your taste buds to the enchanting lands of the Middle East, there’s something for everyone to enjoy.
So, don’t wait any longer! Prepare to fall in love with the heavenly flavours of this Ashta Knafeh Cake and embark on a gastronomic journey through the vibrant and delectable Middle Eastern cuisine.
Step 1.
Start by preparing the Attir sugar syrup. In a saucepan, combine the sugar, water, and a squeeze of lemon. Bring to a boil, reduce the heat and simmer until the sugar has fully dissolved and the syrup has thickened slightly (approximately 5-7 minutes). Set aside to cool.
Step 2.
In a frying pan over low heat, toast the milk powder, stirring continuously until it turns a deep golden colour.
Step 3.
Preheat your oven to 180°C and grease a round springform 24-cm tin with baking paper paper.
Blend together the toasted milk powder, fine semolina, ghee, sugar, eggs, reduced-fat cream, baking powder, salt, vanilla extract, and desiccated coconut.
Pour half of this mixture into the prepared baking tin and bake for approximately 15 minutes (do not fully bake).
Step 4.
While the base is baking, prepare the filling. In a saucepan, combine the milk, double cream, sugar, and cornflour. Bring to a boil and let it cook for 1-2 minutes. Remove from heat and let it cool slightly, but keep it warm.
Remove the partially baked base from the oven and let it cool slightly. Pour the warm filling over the base.
Step 5.
By now, the remaining topping mixture would have thickened. Thin it out with 3-4 tablespoons of milk, then pour it over the filling. Bake for an additional 25 minutes or until it becomes nice, golden, and fully cooked through.
After removing the dessert from the oven, pour the cooled Attir sugar syrup over the top. Then, right away, garnish with slivered pistachios, as they'll stick better to the syrup at this stage.
Chill for at least 5 hours. Once chilled, remove the dessert from the round baking tin and serve.
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2 Responses
Hi Rouba.
I love all your recipes. Your recipes are so well thought out and so beautifully presented and delicious for sure.
Honestly, there isn’t a single comment that comes to mind except that I wish you could open your own cafe or restaurant so that everyone could come and enjoy your delicious food instead of seeing it in pictures.
I wish you continued success.
Much love Waffa.💗🤗😘💐
Oh thank you so so much! I put so much time into creating my recipes so they are easily achieved by everyone else. I love love seeing others cooking at home for their families. It gives me so much joy!