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Easy Baklava Cake Recipe

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3.9 from 8 reviews

This Easy Baklava Cake combines the rich, nutty flavors of classic baklava with the soft, moist texture of a cake. Layers of chopped pistachios and walnuts are topped with a spiced yogurt-based batter, baked until golden, and then soaked with a fragrant syrup infused with orange blossom water, honey, and cinnamon. Finished with decorative pistachios, rose petals, and gold leaf, this dessert offers a delightful Middle Eastern-inspired twist perfect for special occasions or an indulgent treat.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Ingredients

Topping

  • 1/2 cup Pistachios, finely chopped
  • 1/2 cup Walnuts, finely chopped
  • 3 tbsp Brown sugar
  • 3 tbsp Butter, melted

Cake

  • 1 1/4 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tsp Cardamom powder
  • 1 1/4 tsp Cinnamon powder
  • 1/2 cup Almond flour
  • 1/2 cup Caster sugar
  • 1 1/4 cup Plain Greek yogurt
  • 1/3 cup Coconut oil
  • 1.5 tsp Orange blossom water (or rosewater)

Syrup

  • 3 tbsp Sugar
  • 1/4 cup Water
  • 1 tbsp Honey
  • Juice of 1 lemon
  • 1 small Cinnamon stick
  • 1.5 tsp Orange blossom water

Decoration (Optional)

  • Chopped pistachios
  • Dried rose petals
  • Gold leaf

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 180°C (350°F). Grease a 6-inch cake tin, line the bottom with parchment paper, and lightly butter the paper to prevent sticking.
  2. Prepare the nut topping: Finely chop the pistachios and walnuts. Combine them with the brown sugar and melted butter in a small bowl. Spread this nut mixture evenly over the parchment paper in the prepared cake tin, creating the base layer.
  3. Mix dry cake ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cardamom powder, and cinnamon powder. Whisk in the caster sugar and almond flour until evenly combined.
  4. Combine wet ingredients: In a separate bowl, mix the plain Greek yogurt, coconut oil, and orange blossom water until smooth and well blended.
  5. Form the cake batter: Pour the wet mixture over the dry ingredients. Stir gently until a thick batter forms and no streaks of flour are visible.
  6. Assemble and bake the cake: Carefully pour the thick batter over the nut layer in the cake tin, smoothing the surface gently. Bake in the preheated oven at 180°C (350°F) for 45-50 minutes, or until a skewer inserted into the center comes out clean.
  7. Rest and invert the cake: Remove the cake from the oven and let it rest in the pan for 5-7 minutes. Then invert it onto a serving platter and carefully peel off the parchment paper from the bottom.
  8. Prepare the syrup: While the cake bakes, combine sugar, water, cinnamon stick, lemon juice, and honey in a small saucepan. Bring to a boil, then reduce to low heat and simmer for about 10 minutes until slightly thickened. Remove the cinnamon stick and let the syrup cool slightly before adding the orange blossom water.
  9. Soak the cake: Using a toothpick, poke holes all over the surface of the warm cake. Spoon the syrup evenly over the cake so it absorbs the sweet, fragrant flavors. Allow the cake to cool completely for at least 45 minutes to let the syrup soak in thoroughly.
  10. Decorate and serve: Garnish the baked and soaked cake with chopped pistachios, dried rose petals, and gold leaf if desired. Slice and serve, enjoying the moist layers and rich Middle Eastern-inspired flavors.

Notes

  • You can substitute orange blossom water with rosewater for a floral variation.
  • Ensure the cake is completely cooled before slicing to prevent crumbling.
  • Use a 6-inch cake tin to maintain the layered effect and proper thickness.
  • The syrup is key to adding moisture and flavor; be generous but avoid soaking to the point of sogginess.
  • Decorations like gold leaf and rose petals add elegance but are optional.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Find it online: https://cheftinaskitchen.com/easy-baklava-cake-recipe/