{"id":29754,"date":"2023-08-10T11:08:41","date_gmt":"2023-08-10T05:38:41","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=29754"},"modified":"2024-06-19T11:28:48","modified_gmt":"2024-06-19T05:58:48","slug":"easy-baklava-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-baklava-cake\/","title":{"rendered":"Easy Baklava Cake"},"content":{"rendered":"\n

A delightful cake with all the baklava flavors! A hint of orange, a touch of spice, a hefty dose of nuttiness, and a cake crumb so moist and flavorful make this recipe for baklava cake <\/strong>a <\/strong>wow-winner.<\/p>\n\n\n\n

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What Is Baklava?<\/h2>\n\n\n\n

Baklava is a Middle Eastern pastry that is arguably the most popular one. It\u2019s made of 3 layers: crispy layers of phyllo dough, finely chopped nuts filling, and syrup.<\/p>\n\n\n\n

It\u2019s sticky. It's sweet. It\u2019s succulent.<\/p>\n\n\n\n

The nuts, the spices, and the syrup used change from region to region. But nonetheless, Baklava remains a sensory, delectable, and delicious experience.<\/p>\n<\/div><\/div>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

All the nutty, honey-drenched goodness of a classic baklava<\/a>, but in a soft, moist cake that\u2019s unbelievably easy to make. No layering, no phyllo\u2014just pure deliciousness in every bite!<\/p>\n\n\n\n

This cake is rich, warmly spiced, and loaded with crunchy nuts, all soaked in a luscious honey syrup that keeps it irresistibly moist.<\/p>\n\n\n\n

Whether it\u2019s a festive gathering, a cozy tea-time treat, or an indulgent dessert after dinner, this cake is guaranteed to impress.<\/p>\n\n\n\n

If you love baklava but don\u2019t want to deal with phyllo pastry, this cake is your answer! Simple ingredients, minimal effort, and a showstopping result.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients & Substitutes <\/h2>\n\n\n\n

Flour:<\/strong> I\u2019ve found a portion of almond flour makes for a moister baklava cake because the flour soaks up that syrup beautifully. And, of course, paints it with a nutty flavor too.<\/p>\n\n\n\n

Almond flour<\/strong> is easily available online, or you can make it at home by grinding blanched, peeled, and dried almonds as finely as you can. If they stay a little mealy, that\u2019s fine too. You\u2019ll love the texture it imparts to the cake.<\/p>\n\n\n\n

I used all-purpose flour, but I know whole-wheat works just as well.<\/p>\n\n\n\n

Oil<\/strong>: Coconut oil is my go-to choice. Feel free to substitute with melted butter or any vegetable oil.<\/p>\n\n\n\n

Yogurt<\/strong>: I chose to make an eggless recipe for baklava cake, which has plain Greek yogurt. Drained, homemade yogurt will do the job as long as it is hung until it is super thick and creamy.<\/p>\n\n\n\n

For those who opt for baklava cake with eggs:<\/p>\n\n\n\n