Greek · Dessert
Kataifi Nut Cake Soaked in Honey Syrup
A Greek countryside classic built from kataifi — fine shredded phyllo pastry — tossed with butter, cinnamon, walnuts and almonds, bound with a light egg custard, baked until golden, then drenched in warm lemon-honey syrup. The result sits between a cake and a pastry: crisp-edged threads of dough turned tender and sticky-sweet from soaking, with a nutty, spiced centre that echoes baklava but in cake form.
$1
20 minsPrep
35 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
354Calories
6.4gProtein
24.2gFat
32.1gCarbs
24.6gSugar
2.5gFiber
103mgSodium
79mgChol
7.9gSat Fat
166mgPotassium
64mgCalcium
1.3mgIron
0.2mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Retsina
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and butter a 10cm round cake tin.
2
Gently tear the shredded (kataifi) pastry into short strands in a bowl, separating any clumps.
3
Toss the shredded pastry with the melted butter, chopped walnuts, chopped almonds, and ground cinnamon until evenly coated.
4
In a separate small bowl, whisk the egg, whole milk, and sugar together until the sugar begins to dissolve.
5
Pour the egg mixture over the buttered pastry and nuts, tossing gently to coat every strand.
6
Press the mixture evenly into the prepared tin, packing it down lightly with the back of a spoon.
7
Bake for 32-35 minutes, until the top is deep golden brown and the edges have pulled slightly from the tin.
8
While the cake bakes, combine the honey, water, and lemon juice in a small saucepan and simmer for 4-5 minutes until lightly syrupy; cool slightly.
9
As soon as the cake comes out of the oven, spoon the warm honey syrup evenly over the surface, letting it soak in fully.
10
Leave the cake to cool completely in the tin so it absorbs the syrup and firms up before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 24g24g Butter, melted
- 10g10g All Purpose Flour, shredded pastry, torn into small pieces
- 30g30g Walnut, roughly chopped
- 12g12g Almond, roughly chopped
- 2g2g Cinnamon Ground
- 28g28g Egg, beaten
- 20g20g Whole Milk
- 22g22g Sugar White
- 30g30g Honey, 1, bulk_sweeteners
- 25g25g Water, 1
- 5g5g Lemon Juice, 1
