Author: Omar Shabrawy
Honey kunafa cake (recipe below) 😉
I’ve been using @booshthebeekeeper’s range since last summer, great quality & range 🍯
I’ve been using @booshthebeekeeper’s range since last summer, great quality & range 🍯
Cake Recipe:
2 eggs
1 cup honey
2 cups flour
2 tsp baking soda
1 tbsp vinegar
Cooking Instruction:
Pre heat oven at 180°C
Beat eggs with honey
Add vinegar, baking soda & flour
Mix well till we’ll combined
Divide into 4 equal quarters
Cover a baking pan with parchment paper
Spread each cake quarter as thin as you can
Bake for 7 min
Repeat with all 4 quarters, let them cool
Cut 8 equal layers of cake & set aside
Gather the extra scraps & bake for 8-10 min
Grind the baked cake scraps to make cake crumbs
Kunafa:
1/4 kg raw kunafa
2 tbsp butter (melted)
2-3 tbsp oil for frying
1/2 cup honey
Shred/grind kunafa in food processor
Mix in melted butter and mix with your hands to make sure it’s well combined
Heat oil in a frying pan
Fry the kunafa till golden & crispy
Drizzle honey over fried kunafa and mix well while hot
Mix half of sweetened kunafa with cake crumbs for the cake coating
Save the other half for the cake layers
Frosting:
200gm butter (soft)
3 & 1/2 cups powdered sugar
2 tsp vanilla extract
2 tbsp milk
Mix soft butter with electric mixer or food processor
Gradually add in the sugar till fully dissolved
Add vanilla & milk as you mix
Stop once it’s thick & creamy, don’t overmix
Assembly:
3 & 1/2 cups powdered sugar
2 tsp vanilla extract
2 tbsp milk
Mix soft butter with electric mixer or food processor
Gradually add in the sugar till fully dissolved
Add vanilla & milk as you mix
Stop once it’s thick & creamy, don’t overmix
Assembly:
Layer of cake, frosting & kunafa
Repeat with all layers
Frost the cake on all sides
Coat with kunafa cake crumbs mix (use your hands)
Rest in fridge for 2-4 hours (or overnight)
