Ingredients
1 tbsp plain flour
20g unsalted butter, melted
Syrup
1 cup water
1 cup caster sugar
1/2 cup Cointreau
Nut mixture
100g slivered almonds
150g pistachios, chopped
150g walnuts, chopped
50g dry amaretti biscuits, crushed
100g cocoa powder, unsweetened
300g caster sugar
1 egg
100g butter, melted
1 tbsp vanilla extract
Kataifi
375g Antoniou Kataifi Pastry
150g unsalted butter, melted
Method
Before you begin this Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature.
Preheat oven to 200 degrees Celsius. Using the 20g of unsalted butter, spread it along the side and base of a 26cm spring form cake pan then dust with flour.
To make the syrup
Combine the water and sugar in a small saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes. Add Cointreau and simmer for a further 2 minutes. Remove from heat. Pour into a jug and allow to cool.
For the nut mixture
Place the nuts, biscuits, cocoa powder and sugar in a large bowl and mix to combine. In a separate bowl mix together the egg, 100g melted butter and vanilla extract. Add the egg mixture to the dry ingredients and stir until well combined. Set aside.
Assembling the Kataifi cake
Place the Kataifi Pastry in a bowl and tease the kataifi with your fingers, separating all the strands. Pour 150g of the melted butter over the Kataifi and using your hands massage through until all the strands of Kataifi are evenly coated. Press half of the buttered Kataifi into the baking tin. Top with nut mixture and then press the remaining Kataifi over the nut mixture.Bake for 30 minutes or until golden brown.
Once you remove the cake from the oven, pour the cooled sugar syrup evenly over the cake and allow to sit for at least 30 minutes. Remove the cake from the spring form pan and serve with ice cream and chopped pistachio nuts.
Recipe, styling and photography by Sydney Food Sisters.