Wednesday, April 13, 2016

Jerusalem Kodafa Cake

Jerusalem Kodafa Cake

Serves 6

2 1/4 cups water
1 1/2 cups couscous
1 1/2 cups honey, divided
1 cup (2 sticks) unsalted butter, cubed
1 cup ricotta cheese
3/4 cup cottage cheese
3/4 cup pistachios or almonds, chopped
1/2 cup water, room temperature
1 egg, beaten
1 teaspoon freshly squeezed lemon juice
2-3 pinches saffron threads (or 1/2 teaspoon cinnamon)
1/4 teaspoon kosher salt

Set 2 1/4 cups of water to boil.

Place couscous in a large bowl and pour boiling water over the top.

Stir well and let soak until water is completely absorbed and couscous is cooked. About 30 minutes.

Using a fork (or your fingers), fluff the couscous to break up any lumps and stir in cubed butter. Then add beaten egg and salt.

Preheat oven to 400ยบ F and spread 1/2 cooked couscous mixture into a 10-inch springform pan or baking dish.

In a large bowl, mix together ricotta and cottage cheeses, then pour in 1/4 cup honey and stir well.
Gently spread cheese mixture over the couscous and even out the top. Spread remaining couscous over the cheese and pat down carefully.

Place pan in oven and bake for 12 minutes.
While baking, combine remaining honey, water and saffron threads in a medium saucepan and bring to a boil over medium heat.

Cook for around 6 minutes, or until thick and syrupy. Remove from heat and stir in lemon juice.

Remove kodafa from oven and turn on broiler. Cook for 1-3 minutes, or until golden brown crust has formed.

Sprinkle chopped nuts over the top of the cake and top immediately with honey syrup.

Cut into slices and serve warm.

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