baklava cake

All the flavour of deliciously sweet Baklava is in this Baklava Cake/Traybake. Crunchy Pistachios, Sweet Syrup and a lovely moist Cake. 

Baklava Cake

Eggs

200 g Natural Yoghurt (See Notes)

g Oil (Neutral flavoured oil)

tbsp Orange Zest

120 g Self Raising Flour

90 g Ground Almonds

175 g Caster Sugar

¾ tsp Baking Powder

Salt

tsp Ground Cardamom

g Caster Sugar

Orange

Water

Cardamom

Dry Rose Petals and Coursely ground Pistachios

Preheat the oven to Gas Mark 3/170 C. Grease and line a 9 x 13 tin.

Beat eggs and add yoghurt, oil, orange zest. Mix till frothy.

Add Flour, Ground Almonds, Sugar, Baking Powder, Salt and Cardamom to a bowl and mix together.

Combine the dry and wet ingredients. Fold together gently.

Pour batter into lined tin and bake for 30 - 35 minutes or until a skewer inserted into the middle comes out clean.

To make the syrup, simmer the sugar, orange juice and cardamom in a pot for 8 minutes on high. Remove from the heat.

Remove cake from oven, poke holes all over the cake and pour over syrup.

Top with rose petals and crushed pistachios. Allow to cool for 20 minutes in the tin before cutting.

This Baklava Cake has all the wonderful spices and nuts of traditional Baklava. Deliciously moist and fragrant, topped with crisp phyllo and soaked in a sweet honey syrup.

cinnamon

¼ tsp ground cloves

sugar

g (¾ cup) shelled pistachios (unsalted)

g (1 cup) walnut halves

150 g (1 ¼ cup) light brown sugar

tbsp baking powder

½ tbsp bicarbonate of soda ((baking soda))

salt

60 g (½ cup) of the chopped nuts

orange zest only

180 ml (¾ cup) whole milk

eggs

phyllo sheets

60 g (⅓ cup) melted butter (or as needed)

g (½ cup) granulated sugar

80 ml (¾ cup) fresh orange juice (or water)

tbsp honey

tsp orange flower water ((optional))

Preheat the oven to 350°F (180°C). Line a 9 inch springform cake tin and mist with cake release.

Put all the ingredients for the syrup in a saucepan and bring to a simmer, stirring until the sugar dissolves. Transfer the syrup into a jar to cool down while you prepare the cake.

Blitz the nuts with the sugar and spices in a food processor until you have a coarse texture. You will be using

Sift the flour, both the sugars, baking powder and soda into a mixing bowl.

Add the chopped nuts and stir to combine. Reserve the remaining nuts to sprinkle on top of the cake.

Add the orange zest, eggs, butter and milk. Beat together to combine until a smooth batter forms. Pour into the prepared tin and level.

Place one piece of phyllo pastry on your countertop and brush with melted butter. Bring the two opposite corners together and twist to form a phyllo “rose”. You will need to make 8 phyllo roses.

Position the phyllo roses over the cake. Sprinkle sparingly with the chopped nuts.

Bake for 55 minutes to an hour or until the cake has risen, the phyllo is crisp and a skewer inserted in the middle of the cake comes out clean.

Leave the cake in the springform tin. Pierce the cake a few times with a skewer and pour the syrup over it while the cake is still warm. Leave the syrup to sink into the cake before releasing from the pan.

Sprinkle with any remaining nuts, slice and serve or store in an airtight container for a couple of days.

https://www.youtube.com/watch?v=F2tS8ekMgY4

This Baklava Cake has all the wonderful spices and nuts of traditional Baklava. Deliciously moist and fragrant, topped with crisp phyllo and soaked in a sweet honey syrup.

Get the full recipe https://www.supergoldenbakes.com/baklava-cake/

Baklava Cake Recipe | Supergolden Bakes

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Top 2 baklava cake recipes from across the web

The most viewed baklava cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baklava Cake

Baklava Cake

The most viewed baklava cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine