The delicious Ashta Knafeh Cake, an exquisite Middle Eastern dessert, is a delightful symphony of flavors and textures that will leave your taste buds dancing with joy. Imagine layers of crispy, golden kataifi pastry enveloping a creamy, dreamy filling that makes every bite a celebration of sweetness. You simply can’t resist!
This cake is perfect for gatherings, family dinners, or just a personal treat while binge-watching your favorite show. Its beautiful presentation and heavenly aroma will undoubtedly entice your guests, making it a dessert that no one can forget. Get ready for an incredible flavor experience that will have everyone coming back for seconds.
Why You'll Love This Ashta Knafeh Cake
- This incredible Ashta Knafeh Cake transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Ashta Knafeh Cake
Here’s what you’ll need to make this delicious Ashta Knafeh Cake:
300 grams Kataifi shredded pastry – This is the star of the cake, providing that delightful, crunchy texture you want. Ensure it’s cold for easy handling.
80 grams ghee – Melted ghee is essential for adding richness and flavor. It can be replaced with butter if desired.
Ground pistachio – Perfect for garnishing, ground pistachios not only add color but also a nutty flavor that complements the sweetness.
Edible roses – These are optional but highly recommended for a stunning presentation that adds a floral elegance to the dish.
600 ml full cream milk – This ingredient creates a creamy filling. You can opt for low-fat milk for a lighter version.
2 tablespoons white sugar – For sweetness in the cream filling. Adjust to your preference.
5 tablespoons cornflour – This thickens the creamy mixture, giving it that luscious texture.
2 tablespoons fine semolina – Adds body and thickness to the filling while contributing to the overall flavor.
2 tablespoons orange blossom water – This key ingredient infuses a unique floral aroma and taste that elevates the dessert.
250 grams Ashta or reduced-fat cream – Ashta is a traditional cream, but you can use any rich cream for a decadent filling.
2 cups sugar – Essential for making the syrup that brings sweetness to the entire dessert.
1 ½ cups water – Needed for making the sugar syrup.
Squeeze of lemon juice (approximately 1 teaspoon) – This balancing acidity brightens the syrup.
1 tablespoon orange blossom water (for syrup) – A hint of this flavor in the syrup enhances the overall taste of the cake.
How to Make Ashta Knafeh Cake
Follow these simple steps to prepare this delicious Ashta Knafeh Cake:
Step 1: Prepare the Attir Sugar Syrup
Combine sugar, water, lemon juice, and orange blossom water in a saucepan. Place it over medium heat and bring it to a gentle boil, stirring a couple of times to dissolve the sugar. Once boiling, avoid stirring—let it simmer on low heat for about 15 minutes. When ready, remove it from the heat and let it cool completely.
Step 2: Make the Creamy Filling
In a separate saucepan, whisk together the milk, cornflour, semolina, and sugar over medium heat. Keep stirring until the mixture thickens and resembles a rich custard. Once thick, remove it from the heat and stir in the orange blossom water. Let this creamy concoction cool before folding in the Ashta cream until fully combined and smooth.
Step 3: Prepare the Pastry
Grab those cold Kataifi strands and cut them into manageable 3-4 cm lengths using a pair of scissors (who knew baking could be so handy?). Pour the melted ghee over the shredded pastry and mix well, ensuring every strand is well-coated. You’ll want to use about two-thirds of this ghee-kataifi mixture as the cake base, pressing it firmly into the bottom and halfway up the sides of your baking tin. Par-bake this base for 15 minutes at 180°C (356°F) until it’s just beginning to set.
Step 4: Assemble and Bake
Pour your luscious creamy filling over the par-baked kataifi base, spreading it evenly. Carefully top it with the remaining ghee-kataifi mixture, ensuring it’s well-covered. Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown and crisp. Once baked, let it rest for about 7-10 minutes—this will help you transfer it onto a serving plate more easily.
Step 5: Garnish and Serve
Now comes the fun part! Drizzle that cooled sugar syrup generously over the warm cake, letting it soak in. Finally, sprinkle with ground pistachios and adorn with edible roses for that eye-catching finish. Slice it up and serve; your guests’ reactions will be priceless!
Enjoy this delectable journey with the Ashta Knafeh Cake—it’s not just a dessert, it’s an experience that brings sweetness to your life. Whether for a special occasion or an everyday treat, this cake will earn a cherished place in your recipe collection!
This showstopping Ashta Knafeh Cake delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Ashta Knafeh Cake Cooking Process
To achieve perfect results, start by preparing your sugar syrup first; it needs time to cool. While it’s simmering away, you can whip up the creamy filling and prep the Kataifi pastry simultaneously.
Add Your Touch to Ashta Knafeh Cake
Feel free to swap the ground pistachios for walnuts or hazelnuts, depending on your preference. You can also try adding a touch of cinnamon or cardamom to the creamy filling for an aromatic twist.
Storing & Reheating Ashta Knafeh Cake
Store any leftover cake in an airtight container in the fridge for up to four days. When reheating, gently warm it in the oven to maintain its crisp texture, rather than using the microwave.
Chef's Helpful Tips for Ashta Knafeh Cake
- This professional-quality Ashta Knafeh Cake relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sometimes, I find myself reminiscing about the first time I made Knafeh for a family gathering. The way everyone’s eyes lit up when they took the first bite made all the effort worthwhile.
FAQs About Ashta Knafeh Cake
What is Ashta Knafeh Cake?
Ashta Knafeh Cake is a delightful dessert originating from Middle Eastern cuisine, showcasing a harmonious blend of crispy Kataifi pastry and rich, creamy filling. It features layers of Kataifi soaked in ghee, filled with a luscious cream made from milk, cornflour, and orange blossom water, topped off with sweet sugar syrup. This cake is not just a treat for the taste buds; its colorful presentation garnished with pistachios and edible roses makes it a showstopper at any gathering.
How do you serve Ashta Knafeh Cake?
Serving Ashta Knafeh Cake is a simple yet elegant affair. First, let the cake rest for a few minutes after baking, allowing it to set slightly. Drizzle the cooled sugar syrup generously over the still-warm cake for that perfect sweetness. For an Instagram-worthy touch, garnish each slice with a sprinkle of ground pistachio and a few edible rose petals before presentation. It pairs beautifully with a cup of Arabic coffee or tea, enhancing the overall dining experience.
Can I customize the filling of Ashta Knafeh Cake?
Absolutely, customization is one of the joys of making Ashta Knafeh Cake! While the traditional filling includes a creamy base with orange blossom water, you can experiment with flavors. Consider adding spices like cinnamon or cardamom for warmth, or even swap out the cream for flavored yogurts or mascarpone for a unique twist. Don’t hesitate to mix in fruits or nuts that you love—making it your own is part of the fun!
How is Ashta Knafeh Cake stored?
To keep your Ashta Knafeh Cake fresh, store it in an airtight container in the refrigerator. This will help maintain its textures for up to four days. When you’re ready to enjoy the leftovers, reheat the cake gently in the oven instead of the microwave to preserve its delightful crispiness. If you have unsweetened syrup left over, store it separately and drizzle it on top before serving for that fresh flavor punch.
Conclusion for Ashta Knafeh Cake
In summary, the Ashta Knafeh Cake is a delicious and visually stunning dessert that anyone can master with some simple techniques. By layering crispy Kataifi pastry with a creamy filling and a sweet syrup, you create an unforgettable dish that’s perfect for special occasions or cozy weeknight dinners. Don’t hesitate to get creative with flavors and garnishing to make this delectable Ashta Knafeh Cake your own. Enjoy the delightful experience this dessert brings to your table!
Delicious Ashta Knafeh Cake Recipe with Creamy Filling and Garnish
Ingredients
Equipment
Method
- 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. Remove from heat and let it cool completely.
- 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 and allow to cool. Add the ashta or reduced-fat cream, combining well until smooth.
- Cut the cold Kataifi pastry 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 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.
- 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 a serving plate.
- Drizzle the cooled sugar syrup over the warm cake. Garnish with ground pistachio and edible roses before serving.
