Middle Eastern · Dessert
Knafeh Cake with Rosewater Syrup
A compact Levantine-style knafeh built as a single round cake: ghee-and-butter-coated semolina pressed around a creamy ricotta-mascarpone filling, baked until deep golden, then drenched in a bright lemon-sharpened sugar syrup while still hot so every layer stays glossy and moist, finished with crushed pistachio.
$1
20 minsPrep
34 minsCook
69 minsTotal
MediumLevel
Nutrition per serving
460Calories
8.1gProtein
31.8gFat
36.5gCarbs
16.4gSugar
1.3gFiber
147mgSodium
83mgChol
19gSat Fat
154mgPotassium
95mgCalcium
0.8mgIron
0.2mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Moroccan Mint Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and butter a 10cm/4 inch round cake tin, lining the base with a disc of parchment.
2
Make the syrup first
combine 30g sugar, 30g water and 4g lemon juice in a small pan, bring to a simmer and cook for 4-5 minutes until syrupy, then stir in the orange food colouring if using and set aside to cool completely.
3
In a bowl, toss the semolina and flour with the melted butter and ghee until every strand is evenly coated and glossy.
4
Press half of the buttered semolina mixture firmly into the base of the prepared tin to form an even layer.
5
In a separate bowl, beat the ricotta, mascarpone and whole milk together until smooth and creamy, then spread this filling evenly over the semolina base.
6
Scatter the remaining buttered semolina mixture over the cheese filling and press down gently and evenly to seal the top.
7
Bake for 32-35 minutes until the top is deep golden and firm to the touch.
8
Remove from the oven and immediately spoon the cooled syrup evenly over the hot cake, letting it soak in fully.
9
Let the cake rest in the tin for 15 minutes to absorb the syrup and firm up, then run a knife around the edge and turn out.
10
Scatter the crushed pistachio over the top and slice into 2 pieces to serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Semolina, fine
- 10g10g All Purpose Flour
- 35g35g Butter, melted
- 10g10g Ghee, melted
- 55g55g Ricotta
- 30g30g Mascarpone
- 20g20g Whole Milk
- 30g30g Sugar White
- 30g30g Water
- 4g4g Lemon Juice
- 1g1g Food Colouring, orange, optional
- 8g8g Pistachio, crushed, 1
