Sahlab, a creamy and comforting Middle Eastern dessert drink, takes center stage in this delightful twist on the classic poke cake. Imagine a moist, vanilla-infused cake, generously poked with holes and drenched in a luscious, warm sahlab custard. This Sahlab Poke Cake combines the familiar comfort of a poke cake with the exotic richness of sahlab, creating a dessert that’s both elegant and surprisingly easy to make. The fragrant aroma of cardamom and the velvety texture of the sahlab custard will transport your taste buds to a faraway land, promising an unforgettable dessert experience.
This recipe simplifies the traditional sahlab preparation, making it accessible to even novice bakers. You'll learn how to create a perfectly moist vanilla cake base and a rich sahlab custard that’s both creamy and intensely flavorful. Ready to embark on this delicious baking adventure? Let's dive into the step-by-step instructions and create this stunning Sahlab Poke Cake together.
Tools Needed
- Circular pan or Pyrex dish
- Wooden spoon
- Strainer
Ingredients
- Boxed cake mix
- Cornstarch: 4 tablespoons (or more, depending on the amount of milk used)
- Sugar: 4 tablespoons (or more, depending on the amount of milk used)
- Milk: 4 cups
- Honey
- Pistachios
- Cinnamon
- Rose water: Optional
Step-by-Step Instructions
Step 1. Bake the Cake and Prepare the Sahlab
- Prepare the boxed cake mix as directed on the package. Pour into a greased circular pan or Pyrex dish and bake.
- In a saucepan, combine milk (reserve 1 cup), cornstarch, and sugar (use equal tablespoons of cornstarch and sugar to the number of cups of milk).
- Mix the reserved cup of milk with the cornstarch and sugar to form a smooth paste before adding it to the saucepan.
- Heat the mixture on the stove, stirring constantly, until it thickens to a jello-like consistency.
- Strain the sahlab to remove any lumps.
Step 2. Saturate and Chill the Cake
- Let the cake cool completely for a couple of hours.
- Once the cake is cool, poke holes about an inch apart using a wooden spoon.
- Pour the sahlab mixture over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 4 hours.
Step 3. Garnish and Serve
- Garnish with honey, pistachios, and cinnamon (or other desired toppings).
- Slice and serve.
Read more: Basbousa Recipe: Middle Eastern Semolina Cake
Tips
- You can use a Pyrex dish instead of a circular pan for baking.
- Adjust the amount of cornstarch and sugar according to your preference. For example, if you use 5 cups of milk, use 5 tablespoons each of cornstarch and sugar.
- Add rose water or vanilla extract to the sahlab mixture for extra flavor if you wish.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I make the sahlab custard ahead of time?
Yes! The sahlab custard can be made a day or two in advance and stored in the refrigerator. Just bring it to room temperature before pouring it over the cake.
2. What if I don't have cornstarch? Can I use something else?
Cornstarch is essential for thickening the sahlab custard. Arrowroot powder can be used as a substitute, but you might need to adjust the amount slightly.
3. Can I use a different type of cake as a base?
While a vanilla cake works best, you can experiment with other flavors like almond or even chocolate. Keep in mind the flavor pairing with the sahlab custard.
This Sahlab Poke Cake is a delightful fusion of textures and flavors, a perfect ending to any meal or special occasion. The simplicity of the recipe belies the impressive result, making it an ideal dessert for both experienced bakers and enthusiastic beginners. Enjoy the creamy richness and subtle spice of this unique and unforgettable Middle Eastern treat!