Middle Eastern · Dessert
Soaked Shredded Pastry Cake
A protein-boosted riff on knafeh-style soaked shredded pastry, layering cocoa-flecked kataifi strands around a smooth cottage-cheese-and-whey filling, finished with a light cardamom syrup and crushed pistachio instead of the usual ghee-heavy, sugar-soaked original.
$1
20 minsPrep
32 minsCook
112 minsTotal
MediumLevel
Nutrition per serving
185Calories
15.5gProtein
7.7gFat
20.3gCarbs
4.3gSugar
2.9gFiber
179mgSodium
57mgChol
1.7gSat Fat
198mgPotassium
86mgCalcium
1.4mgIron
0.3mcgVitamin B12
1.1mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Arak
local
Arabic Coffee
international
vegetarian
sweet-spot
Instructions
1
Heat oven to 180C and lightly oil a 10cm round cake tin.
2
Toss the shredded atta pastry strands with the vegetable oil and sift the cocoa powder through, mixing until every strand is coated and no dry pockets remain.
3
Press half the cocoa-coated pastry strands firmly into the base of the tin to form an even layer.
4
Blend the cottage cheese until completely smooth, then whisk in the whey protein isolate, beaten egg and allulose until the filling is lump-free.
5
Pour the cheese filling over the pastry base and spread level, then scatter the remaining shredded pastry strands evenly over the top, pressing down gently.
6
Bake for 30-32 minutes until the top strands are golden and the filling is just set with a slight wobble in the centre.
7
While the cake bakes, simmer the water, honey, ground cardamom and lemon juice together for 4-5 minutes until syrupy, then remove from heat and cool slightly.
8
Spoon the warm syrup evenly over the hot cake the moment it comes out of the oven, letting it soak in fully.
9
Scatter the crushed pistachios over the top and leave to cool to room temperature.
10
Chill for at least 1 hour before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g shredded kataifi-style strands, tossed in a little oil atta flour
- 0.2 oz6g for tossing the shredded pastry vegetable oil
- 2.5 oz70g blended smooth cottage cheese lowfat
- 0.6 oz16g unflavoured, whisked into cheese layer whey protein isolate
- 5/85/8 eggs, beaten (28g)
- 0.4 oz10g stirred into cheese filling allulose
- 0.2 oz6g whisked into the shredded pastry base for fibre cocoa powder
- 0 oz1g ground, stirred into syrup cardamom
- 0.1 oz4g lemon juice
- 1.1 oz30g simmered to a light sugar syrup water
- 0.4 oz10g simmered into syrup honey
- 0.3 oz8g crushed, scattered on top pistachio
