Prep Time - 15 min | Cook Time - 35 min
This desert was the result of an accidental experimentation, from my deep craving for Baklava, and other similar types of deserts that I honestly very rarely happen to eat. They seem too sweet for my tastebuds, most of the time, but in those rare occasions, they simply are a must!
Since buying a box of plain kadaif noodles, completely by accident, I tried to make the best out of it, along with some tinned peaches I found lying around, and the only sugar there was in my local shop.
Sometimes, the unplanned and ‘in the spur of the moment’ things in life, turn out to be the sweetest of all!
Enjoy this multi-textured desert which is guaranteed to leave a sweet taste in your mouth. It’s a treat and one to be shared with your loved ones.
For the cake base
1 cup plain flour
1 cup soya milk
3/4 Trex (vegan shortening, but you can also use vegan butter)
1/2 caster sugar
1 tsp baking powder
1tsp vanilla extract
1 tbsp lemon juice
pinch of salt
For the ‘kadaif’ base
1 cup plain kadaife noodles
1/4 cup Trex
2 tsp caster sugar
1/2 can peaches
4 cardamon seeds
Preheat oven to 180C/350F/Gas 4. Line a loaf tin with baking paper. You can lightly wet your paper, this way it'll mould into shape much easily.
In a large bowl, add the flour, baking powder, caster sugar and salt.
Then melt the vegan butter, and add it to the dry ingredients, along with the vanilla extract. Mix everything together, until it forms a sticky and crumbly consistency.
Pour the nut milk on top, followed by the lemon juice. Set aside and allow the mixture to curdle slightly.
At each corner of the loaf tin, place a cardamon seed. It’s important to note that the seeds are only here to provide the desert aroma and not taste, so make sure you remove them once the desert is baked.
Now the fun part of layering our desert begins. Firstly, melt your butter, and combine with the sugar, stirring until melted. Take your kadaif noodles and spread out a thin and even layer over the baking paper, followed by a layer of the tinned peaches, and finally drizzle a spoonful of the buttery-sugar mixture. Repeat once more, until you finish with the kadaif noodle layer.
Come back to the cake mixture. Using an electric mixer, combine until smooth, then pour over the Kadaif noodle base.
Place in the oven for 35 minutes, or until golden on top. Allow to cool for 5 minutes, and then turn over onto a serving plate. Note that if left too long inside the baking tray, the sugar will continue to caramelise and you’ll find difficult to release from its mould. Allow to cool completely before slicing into portions.
Feel free to sprinkle some icing sugar, or cinnamon and enjoy with coffee.
If you enjoyed making this recipe, please leave a comment below and share your creations with me on social media - @valenalova