Baklava Cake
This baklava cake is nutty and sticky-sweet, with syrupy goodness soaking into a soft, crumbly almond cake base. It has all the rich flavor of a classic baklava but with a delicious (and easy) cake twist.
Ingredients
Topping
- 1¼ cup chopped nuts pistachios, walnuts, almonds
- ¼ cup brown sugar
- ¼ cup Butter melted
Cake
- 1 cup + 2 tbsp yogurt
- ½ cup olive oil
- ½ cup sugar
- 1 tsp rosewater
- 1 tbsp orange zest
- 1 cup all-purpose flour
- ¾ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of Salt
- 1 tsp cardamom powder
- 1 tsp cinnamon powder
Syrup
- ¼ cup Sugar
- ¼ cup Water
- 2 tbsp lemon juice
- 3 cardamom pods
Instructions
For the topping
- Preheat oven to 350F. Grease an 8" cake pan, line the bottom with parchment paper.
- Finely chop the pistachios and walnuts. Transfer to the cake pan and add the brown sugar and melted butter. Mix and spread evenly in the pan.
For the cake
- In a large bowl, whisk together the yogurt, sugar, olive oil, orange zest and rose water until combined. Sift in the flour, almond flour, baking powder, baking soda, salt, cinnamon and cardamom powder and mix until there are no streaks. Pour the cake batter carefully over the nuts.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes before turning it over on a serving platter. Remove the parchment paper.
For the syrup
- While the cake is baking, make the syrup. To a small saucepan over medium-high heat, add the sugar, water, lemon juice, and cardamom pods and whisk until smooth. Once it comes to a boil, reduce the heat and simmer on low for about 10 minutes.
- Pour the warm syrup over the cake, cut yourself a slice and enjoy! Highly recommend adding a scoop of vanilla ice cream for that extra goodness!