Easy Baklava Cake

5 from 2 votes

Easy Baklava Cake - 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 a wow-winner.

Prep Time25

Cook Time50

Course: Dessert

Cuisine: Middle Eastern

Servings: servings

Calories: 433kcal

Author: Natasha Minocha

Ingredients

Topping

1/2 cup Pistachios
1/2 cup Walnuts
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 Greek yogurt, plain
1/3 cup Coconut oil
1.5 tsp Orange blossom water You can use rosewater instead

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

Topping

Chopped pistachios, Dried rose petals, Gold leaf Optional

US Customary - Metric

Instructions

Preheat your oven to 180 C. Grease a 6" cake tin, line the bottom with parchment paper and butter it lightly.

Topping

Finely chop the pistachios and walnuts.
Combine the chopped nuts with brown sugar and melted butter in a small bowl.
Spread this nut mixture evenly over the parchment paper in your cake tin.

Cake

Sift together the flour, baking powder, baking soda, salt, cardamom powder, and cinnamon powder in a large bowl.
Whisk in the caster sugar and almond flour.
In a separate bowl, mix together the yogurt, oil, and orange blossom water.
Pour over the dry ingredients, and mix well until no flour streaks are visible. Its a thick batter.
Pour the cake batter carefully over the nuts.
Bake at 180 C for 45-50 minutes, or until a skewer inserted in the center comes out clean.
Let the cake rest in the pan for 5-7 minutes before turning it over on a serving platter. Carefully remove the parchment paper.
Poke holes all over the surface of the cake using a toothpick. Carefully spoon over the syrup. Let it cool for at least 45 minutes.
Decorate with chopped pistachios, dried rose petals, and gold leaf. Slice and serve. Enjoy!

Syrup

While the cake is baking, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
Take out the cinnamon stick and let the syrup cool a bit. Add the orange blossom water and your syrup is ready.

Video

Notes

Make sure your nuts are finely chopped. You don’t want chunky pieces.

The lemon juice in the honey syrup is not just for taste; it makes sure the sugar doesn’t crystallize.

Drizzle the syrup while the cake is still warm.

Don’t want a honey syrup cake? Skip the syrup. It’s completely optional. But personally recommended because it’s a glorious thing that makes the cake so moist and flavorful.

Nutrition