Description
Kunafa glides from the Middle East straight to your dessert table, delivering sweet citrusy comfort wrapped in golden crispy layers that melt perfectly with each delightful bite.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup honey
- ½ cup granulated sugar
- ½ cup plain Greek yogurt or sour cream
Flavor Enhancers:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 tablespoon fresh grated ginger
- Zest of 2 medium oranges
- ½ cup fresh orange juice
Glaze and Optional Add-ins:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- Optional: ½ cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease an 8×8-inch baking pan and line with parchment paper, ensuring complete coverage for easy removal.
- Grab a medium bowl and whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground ginger until perfectly combined.
- In a separate large mixing bowl, cream ½ cup softened unsalted butter, ½ cup honey, and ½ cup granulated sugar until the mixture becomes light and fluffy, about 3 minutes.
- Add 2 large eggs to the butter mixture one at a time, beating thoroughly after each addition. Mix in 1 tablespoon fresh grated ginger, zest from 2 medium oranges, and ½ cup fresh orange juice.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with ½ cup Greek yogurt. Gently fold in ½ cup dried cranberries if you’re using them.
- Transfer the batter to the prepared pan, smoothing the top with a spatula to ensure an even surface. Spread the mixture to the pan’s corners.
- Bake for 35-40 minutes at 350°F (175°C), checking doneness by inserting a toothpick into the center. The toothpick should come out clean with no wet batter.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely.
- Prepare the glaze by whisking 1 cup powdered sugar with 2-3 tablespoons fresh orange juice until smooth and drizzling consistency is reached.
- Once the cake is completely cool, pour the glaze evenly over the top, allowing it to naturally cascade down the sides. Let the glaze set for 10 minutes before slicing into squares.
Notes
- Check ingredient temperatures beforehand to ensure smooth mixing and consistent texture.
- Grate fresh ginger and zest oranges just before adding to capture maximum flavor intensity.
- Fold cranberries gently to prevent them from sinking and distribute evenly throughout the cake.
- If your cake browns too quickly, tent with aluminum foil during the last 10-15 minutes of baking to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg