Mahalabia Sponge Cake

Name: Mahalabia Sponge Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8-10
Cuisine: Middle Eastern

Creamy Mahalabia Sponge Cake with coffee-soaked sponge fingers. A twist on traditional Lebanese dessert. Easy and delicious!

PREP TIME

20 minutes

COOK TIME

20 minutes

SERVES

8-10

About this recipe

I recently came across a video on social media where a cake was made from sponge fingers. Although it was a completely different recipe and cuisine, I couldn’t help but feel inspired to create a twist on one of my favourite Lebanese desserts. This Mahalabia Sponge Cake is a delightful blend of creamy mahalabia and coffee-soaked sponge fingers. The combination is simply irresistible and perfect for any occasion.

If you love my dessert recipes with a mahalabia twist, you’ll enjoy my Raspberry Milk Pudding and the Aish Sarayeh, a traditional recipe of mahalabia topped over syrup-soaked rusks, which nearly hit a million views on Instagram! Also, don’t miss out on the creative and delicious Mahalabia Vanilla Slice – it’s unbelievably yum. These recipes showcase how versatile mahalabia can be, transforming simple ingredients into mouthwatering treats.

This Mahalabia Sponge Cake recipe is straightforward and easy to follow, making it ideal for both beginners and experienced cooks. The rich and creamy mahalabia pairs perfectly with the coffee-infused sponge fingers, creating a dessert that is both comforting and sophisticated. Your family and friends will be so impressed by this unique twist on a traditional Lebanese dessert.

Ingredients

Mahalabia Ingredients

2 ½ cups (600ml) full cream milk
1 x 500ml thickened cream
6 level tablespoons cornflour
2 ½ tablespoons sugar
2 teaspoons vanilla paste

Other Ingredients

39-40 sponge fingers
Pistachio spread
Percolated coffee + sugar to sweeten (approximately 1 cup)

Attir Sugar Syrup

1 cup of sugar 2 teaspoons rosewater
1⁄2 cup of water
2 teaspoons lemon juice
2 teaspoons rosewater

Notes from Rouba

Ensure the coffee is well-brewed, cooled and sweetened before dipping the sponge fingers.
Let the mahalabia cool slightly before pouring it over the sponge fingers to avoid soaking them too much.
Attir Sugar Syrup Recipe

Along with this tasty recipe, I’ve got some cool tools to share! For making the Mahalabia Sponge Cake, having the right bakeware is essential. I recommend checking out my selection of bakeware, which includes all the essentials you’ll need to create this delicious dessert. You can find my favourites and the exact items I use by following the link to my curated collection. Happy baking!

Method

Step 1: Preparation of Sponge Fingers

Begin by cutting the sponge fingers in half. Once cut spread pistachio spread on one half and top with another half, creating a sandwich. Now dip one side of the sponge sandwich in percolated coffee. Lay the dipped halves on a tray, coffee soaked side down.

Step 2: Assembling the Cake Tin

In a 23 cm springform cake tin stand the assembled sponge finger sandwiches cut side down all around the tin to fill the sides.

Step 3: Making the Mahalabia

In a saucepan, combine the full cream milk and thickened cream. Add the cornflour and sugar, and vanilla whisking continuously to avoid lumps. Cook the mixture over medium heat until it thickens, stirring constantly. Allow the Mahalabia filling to cool down for about 10-15 minutes.

Step 4: Final Assembly

Pour half of the mahalabia mixture over the sponge fingers in the cake tin. Use a spatula to smooth out the top and help the filling go through the edges. Give the tin one or two gentle bangs on the bench to settle the mix- ture. Continue to pour the remaining mahalabia, smoothing out the top.

I like to garnish with some pistachios at this stage, as adding them to the warm mahalabia helps them stick (reserve some for serving) Set in the refrigerator overnight. Garnish with more pistachio before serving. Drizzle with Attir Sugar Syrup.