Chocolate Pistachio Microwave Kataif Cake – B Laban inspired
Chocolate Pistachio Microwave Kataif Cake – B Laban inspired- A luscious one-bowl dessert with chocolate, pistachio & the crunch of Kunafa. This Chocolate Pistachio Microwave Kunafa Cake is the shortcut dessert of dreams — rich, nutty, and made in minutes. Imagine soft chocolate sponge infused with creamy pistachio notes, topped with buttery, golden kunafa for a delicate crunch. It’s everything you love about Middle Eastern desserts. Perfect for last-minute gatherings, Eid trays, or when that sweet craving strikes at midnight. Quick, elegant, and indulgent, this is one to keep on repeat.
Ingredients
Cake
- 1 Egg
- ¾ cup Milk
- ½ cup Vegetable Oil
- ½ cup Sugar Granulated or Caster
- 1 teaspoon Vanilla Bean Paste
- 1 teaspoon Baking Powder
- 2 tablespoon Cocoa Powder
- 1 cup Self Raising Flour
Milk Soak
- ½ cup Milk
Pistachio Kunafa Layer
- 100 g Kataifi Pastry chopped
- 2 tablespoon Butter softened
- 4 tablespoon Pistachio Creme melted
- 1 tablespoon ground Pistachios
- 1 teaspoon Tahini
Chocolate Ganache
- 200 g Milk Chocolate Or Dark
- 100 ml Double Cream
Pistachio decoration
- 3 tablespoon Pistachio Creme or Paste, melted
Instructions
Step 1 - Make the Cake
- Lightly grease a microwave-safe dish (approx 9 inch/22cm round). Pour the batter in and smooth the top. Place all the cake ingredients in the dish and whisk together to combine, then microwave for 8 mins.
Step 2 - Add a Milk soak
- Poke holes all over the cake whilst hot and pour in the milk.
Step 3 - Prepare the kunafa topping
- Meanwhile, in a large pan, melt butter or ghee. Add shredded kunafa and toast gently for 3–5 minutes until golden and crisp. Set aside to cool.Tip - I shred the Kataifi in a food processor to make life easier.Add ground Pistachios, Pistachio Creme and Tahini to the Kataifi and mix together. Spread over the cake in an even layer.
Step 4 - Make the chocolate layer
- Chop Chocolate finely and place in a bowl. Place the cream in a pot and bring to a simmer. Pour over the Chocolate and whisk.
Step 5 - Assemble
- Spread the ganache over the Pistachio layer. Pipe some Pistachio creme on top to decorate.Tip - If you do not want to microwave the cake, bake it at 180 c/Gm4/350f for 25-30 mins.
Notes
Storage Tips
Room temperature: Keep covered for up to 1 day (best texture). Fridge: Store airtight for up to 3 days. Reheat briefly in the microwave to refresh. Freezer: Wrap slices in cling film and foil for up to 1 month. Thaw and warm before serving. To maintain kunafa crunch, toast a small extra batch and sprinkle over the top just before serving if reheating.Variations
White chocolate pistachio version: Skip the cocoa powder and add melted white chocolate to the batter for a sweet pistachio-forward flavour. Nutella twist: Replace pistachio paste with chocolate-hazelnut spread for a quick chocolate-kunafa cake. Cardamom hit: Add ¼ teaspoon cardamom to the batter for Middle Eastern warmth. Mini versions: Divide the batter between small ramekins and microwave for 1–2 minutes each for individual desserts.FAQs
Can I bake this in the oven instead of microwaving?
Yes! Bake at 180 °C / 350 °F for about 25-30 minutes until a skewer comes out clean.What’s the best pistachio to use?
Unsalted roasted pistachios give the best flavour. Grind finely or use pure pistachio paste (not sweetened spread).Will the kunafa stay crispy?
It’s crispiest on the day it’s made. Toast well and add just before microwaving for best texture.Can I double the recipe?
Absolutely. Use a larger microwave-safe dish and increase cooking time slightly and just keep checking it to see if it is cooked through!Nutrition
Calories: 379kcalCarbohydrates: 35gProtein: 5gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 38mgSodium: 86mgPotassium: 154mgFiber: 2gSugar: 23gVitamin A: 295IUVitamin C: 0.1mgCalcium: 82mgIron: 1mg
Tried this recipe?Let us know how it was!
