Ingredients
For the Kataifi Cake Layer
250g Antoniou Kataifi Pastry
100g butter, melted and clarified
1 cup water
1 cup sugar
Juice of 1 large lemon
For the cake layer
1 packet vanilla cake mix
Pistachio Buttercream
150g shelled unsalted pistachio nuts
2 Tbsp thickened cream
350g unsalted butter, at room temperature
2 teaspoon vanilla bean paste
Zest of one lemon, finely grated
2 cups icing sugar
To decorate
Crema di pistacchio
Fresh figs
Pistachio nuts, finely chopped
Lemon zest
Recipe notes
Each component can be made ahead, a day before assembling the cake. Store the cake layers in an air tight container and store the buttercream in the fridge.
Method
For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius fan forced.
To make the Kataifi Cake layer
To prepare the sugar syrup, place the water, sugar and lemon in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 15 minutes. Remove from the heat and allow to cool. Remove two tablespoons of the syrup from the saucepan and set aside.
Separate and tear the Kataifi Pastry into pieces, approximately 5cm long. Place in a large mixing bowl and pour the butter over it. Using your hands massage the butter into the Kataifi until it is evenly and well coated. Transfer the Kataifi to a 25cm tin and press down firmly with your hands to flatten. Bake for 20 minutes or until golden. Remove from the oven and pour the syrup over the Kataifi (reserving the two tablespoons for later). Allow to sit in tin for at least an hour.
To make the vanilla cake layer
Prepare the cake layer by following the instructions on the cake mix. Pour the mixture into a 25cm baking tin and cook according to the packet instructions.
To make the pistachio buttercream
Place the shelled pistachios in a food processor and grind until very fine. Add the thickened cream and mix until a thick paste forms. Set aside.
Place the butter in the bowl of a stand mixer and beat for 10 minutes on medium speed, until the butter is fluffy and lightens in colour. Add the pistachio mix and the vanilla bean paste and mix until well combined.
Add the icing sugar and mix on low speed until the sugar has incorporated, then mix on high speed for 3 minutes until the icing is light and fluffy.
To assemble the cake
Place the Kataifi layer on your serving dish. Drizzle the reserved two tablespoons of syrup over the Kataifi. Add the vanilla cake layer on top. Spread a layer of buttercream over the Kataifi. Using your favourite piping nozzle, pipe generous sized rosettes of buttercream over the outer rim of the cake. Drizzle with a generous amount of crema di pistacchio. Top with fresh figs, chopped pistachio nuts and lemon zest.
Watch how to assemble a Pistachio Lemon Kataifi Cake