Amaretti Kataifi Cake



1 tbsp plain flour

20g unsalted butter, melted

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


375g Antoniou Kataifi Pastry

150g unsalted butter, melted

Recipe tips

Cake pan
For this Kataifi Pastry recipe, we used a 26cm spring form cake pan.

Serving suggestion
Serve with vanilla ice cream and chopped pistachios.

Cold syrup - hot cake
Cold syrup should be poured over the hot Amaretti Cake when it comes out of the oven.


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 the 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.