Craving a taste of the Middle East? Look no further than this stunning Pistachio & Malabi Cake! This dessert is a textural playground, featuring a layer packed with vibrant pistachios and wispy kadaif (shredded filo pastry), reminiscent of kanafeh. But the party's just getting started! Nestled within is a creamy, dreamy malabi pudding, creating a refreshingly delicious and easy-to-make masterpiece. Your taste buds will thank you!
Ingredients
Servings 12
Pistachios Base
- 5 ounces Kadaif shredded filo 150 g
- 2 tablespoons butter 30 g
- 2 cups raw pistachios 250 g
- 1 cup powdered sugar 120 g
- 1 ¼ cup butter melted 140 g
- â…“ cup water
- 1 teaspoon rose water
Malabi Cream Filling
- 2 ½ cups milk 600 ml
- 1 cup heavy cream 240 ml
- â…” cup + 1 teaspoon cornstarch 100 g
- 1/2 cup sugar 100 g
- 1 teaspoon rose water
Syrup
- 2/3 cup sugar 130 g
- ½ cup water 120 ml
- 2 teaspoons vanilla sugar
Nutritional Facts
Nutrition Facts
Pistachio Malabi Cake
Amount per Serving
Calories
585
% Daily Value*
Fat
40
g
62
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
84
mg
28
%
Sodium
252
mg
11
%
Potassium
318
mg
9
%
Carbohydrates
53
g
18
%
Fiber
2
g
8
%
Sugar
34
g
38
%
Protein
8
g
16
%
Vitamin A
1076
IU
22
%
Vitamin C
1
mg
1
%
Calcium
106
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a saute pan, brown the kadaif with butter until they turn a little golden. Cool and transfer to a food processor, add the pistachios and grind to a fine mixture.
- Add the melted butter and powdered sugar and pulse to grind well. Add water and rose water and pulse until it comes together to a soft and flexible mixture.
- Line an 8-9-inch pie plate with plastic wrap. Divide the pistachio dough in half and line the bottom with half.
- Prepare the cream: In a pot, combine milk, heavy cream, cornstarch, sugar and rose water. Mix well and place over low heat and continue to stir until it is smooth and creamy and thick with no lumps. As soon as it starts to bubble, remove from the heat. Pour on the bottom of the pistachio crust, cover with plastic wrap and put in the fridge for an hour.
- Roll out the remaining half of the pistachio dough between 2 sheets of baking paper into a circle the diameter of the pan and place on top of the cream. Return to the refrigerator for at least 3 hours to set.
- Before serving, prepare the syrup: in a small pot combine sugar, water and vanilla sugar and bring to a boil. Cook for a few minutes to allow the sugar to dissolve. Let cool.
- Take the cake out of the fridge about half an hour before serving, turn the cake over, take off the plastic wrap. Decorate with pistachios, slice, pour syrup over each slice and serve.
