Knafeh/Kanafeh/Konafa Cake

In a medium saucepan, combine 1 cup of sugar with ½ cup of water. Swirl gently to mix, then place over medium heat. Allow the mixture to come to a boil, stirring occasionally until the sugar dissolves completely. Now, reduce the heat and let it simmer for about 10 minutes until it achieves a syrupy consistency. Squeeze in some fresh lemon juice, take it off the heat, and stir in the vanilla extract if you're using it. Pour this sweet concoction into a jar and let it cool down completely.

Set your oven to 375 degrees Fahrenheit (200 degrees C). It's time to get things heated up!

Now, take your round cake pan (about 9 inches) and grease it generously with ghee or clarified butter. Arrange a handful of blanched almonds on the base in any pattern you like for a surprise design once we flip the cake later.

This is where we handle the delicate Konafa pastry. Shred the pastry into small pieces, around ½ inch long. You can do this with your fingers or using kitchen scissors, or by pulsing it a few times in a food processor. Be careful not to over-process; you want to maintain some of that signature texture.

Pour the melted ghee over the shredded pastry in a large bowl. Using your fingers, rub it into the pastry until it's evenly distributed.

Place two thirds of the ghee-drenched Konafa pastry into the prepared cake pan, making sure to cover the base and sides. Pack it tightly using the base of a small cup. This ensures a firm crust that'll hold up to the filling.

In a separate bowl, combine the fresh ricotta cheese and sugar or honey, stirring until well incorporated. If you're using mascarpone, add it now. It’s optional but it does amp up the creaminess. Gradually add the milk, only enough to make the mixture slightly pourable, yet still substantial.

Pour your beautiful ricotta mixture onto the base of the Konafa, spreading it evenly to the edges.

Top off your masterpiece with the remaining Konafa pastry. Sprinkle it evenly to cover the filling and press gently to smooth it out.

Slide your cake into the oven and let it bake for 45-60 minutes, until it turns a deep golden brown. If the top isn't browning at all, don't worry, switch on your oven's top grill for the last 10-15 minutes.

Immediately after removing the cake from the oven, while it's still piping hot, pour your cooled syrup all over the Konafa. Give it about 10 minutes to soak up the syrup before flipping it onto a serving plate.

There you have it! Your very own Egyptian Konafa Cake. Slice it up while it's still warm, and enjoy the gooey, sweet deliciousness!