Pistachio Kataifi Cake
A unique cake combining the nutty richness of pistachios with the crispy texture of kataifi pastry.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
Other Ingredients
- 3 cups kataifi pastry
- 1 cup ground pistachios
- 1/2 cup sugar
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9-inch round cake pan. Gently separate the kataifi strands and lay them on a clean surface. Brush with melted butter and layer them evenly in the prepared pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the ground pistachios and flour.
- Pour the pistachio mixture over the kataifi base and spread evenly. Top with additional kataifi, brushing with more melted butter to ensure a crisp finish.
- Place the cake in the oven and bake for 50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Ensure your kataifi pastry is fresh for optimal crispiness. Keep it covered with a damp cloth while working to prevent drying out. Ingredient Substitutions: You can replace pistachios with almonds for a different flavor. How to Serve: Serve with whipped cream or ice cream for added indulgence. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the kataifi base a day ahead and store it in the fridge until ready to assemble.