Pistachio Kunafa Chocolate Cake And Cupcakes
Pistachio Kunafa Chocolate Cake And Cupcakes is a classic Saudi Arabian dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring White Chocolate, Unsalted Pistachio, Condensed Milk, Milk, Oreo Cream Biscuits, Milk, Baking Powder, Vinegar, Sevaiiya, Ghee, Dark Chocolate and Malai, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic Saudi Arabian cooking, be sure to also explore our recipe for Knafeh.
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Ingredients
- White Chocolate6 tablespoons
- Unsalted Pistachio1 cup
- Condensed Milk3 tablespoons
- Milk5 tablespoons
- Oreo Cream Biscuits25
- Milk1/2 cup
- Baking Powder1/2 teaspoon
- Vinegar1/2 teaspoon
- Salt1 pinch
- Sevaiiya150g
- Ghee1 tablespoon
- Dark Chocolate120ml
- Malai4 tablespoons
Step-by-Step Instructions
40 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
1
For Chocolate Cake:Ready all the ingredients.
Powder the oreo biscuits, pinch salt and mix warm milk as needed and make a cake batter.
Add in baking powder and vinegar and mix.
2
Grease a loose bottomed tin.
Pour a 1cm thick layer of the batter.
3
Bake in a preheated oven @160°C for 7-8 minutes or until the knife comes out clean.
Cool on wire rack.
4
For Homemade Pistachio Paste:Ready all the pistachio paste ingredients.
Slightly melt white chocolate on a double boiler.(else the mixer blade may break) Coarsely powder the pistachio in mixer.
Add in condensed milk.
5
Add in slightly warmed and slightly melted white chocolate and milk as required and crush to a smooth paste.(Green food colour can be add.
I haven't.)
6
For Kunafa: In a kadhaai take ghee and roast the sevaiiya on slow gas.
Keep stirring until a pleasant roasted aroma releases.
Cool it.
Add in the Homemade pistachio paste.Mix well.
7
Lip smacking Kunafa is ready.
Spread a 2 cm layer on the cooled chocolate cake.
8
Melt dark chocolate and strained malai and prepare the chocolate ganache.
Cool and pour on the Kunafa layer.
9
Garnish Pistachio Kunafa Chocolate Cake with chopped pistachio and silver balls.
Keep in fridge for 2-3 hours.
Then unmould the Kunafa Cake.
10
I also prepared Kunafa cupcakes.
Cut and enjoy.
The cake looked so pretty that we could either save it or have it!! ☺
11
Cross sectional view of the Pistachio Kunafa Chocolate Cake.
12
Enjoy with a new sweet delicacy this festive season with family and friends.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Pistachio Kunafa Chocolate Cake And Cupcakes carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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