Baklava Cake

Name: Baklava Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 14 - 16
Ingredients: 1 tbsp ground cinnamon; ¼ tsp ground cloves; 1 tbsp granulated sugar; 100 g (¾ cup) shelled pistachios; 100 g (1 cup) walnut halves; 300 g (1¾ cups + 2 tbsp) cups plain flour; 200 g (1 cup) granulated sugar; 150 g (1 ¼ cup) light brown sugar; 1 tbsp baking powder; ½ tbsp bicarbonate of soda; ½ tsp salt; 60 g (½ cup) of the chopped nuts; 1 orange zest only; 200 g (¾ cup + 1 heaped tbsp) softened butter; 180 ml (¾ cup) whole milk; 3 large eggs; 8 phyllo sheets; 60 g (⅓ cup) melted butter; 100 g (½ cup) granulated sugar; 80 ml (¾ cup) fresh orange juice; 2 tbsp honey; 1 tsp orange flower water

User Reviews

4.0

3 reviews

Good

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
14 - 16
Calories
945 kcal
Course
Cake
Cuisine
European, Greek

Baklava Cake

Shawn Wheeler

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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.

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Ingredients

Servings

Chopped Nuts

1 tbsp ground cinnamon
¼ tsp ground cloves
1 tbsp granulated sugar
100 g (¾ cup) shelled pistachios unsalted
100 g (1 cup) walnut halves

Baklava Cake

300 g (1¾ cups + 2 tbsp) cups plain flour (all purpose flour)
200 g (1 cup) granulated sugar
150 g (1 ¼ cup) light brown sugar
1 tbsp baking powder
½ tbsp bicarbonate of soda (baking soda)
½ tsp salt
60 g (½ cup) of the chopped nuts
1 orange zest only
200 g (¾ cup + 1 heaped tbsp) softened butter or baking spread such as Storck
180 ml (¾ cup) whole milk
3 large eggs

For the phyllo

8 phyllo sheets
60 g (⅓ cup) melted butter or as needed

For the syrup

100 g (½ cup) granulated sugar
80 ml (¾ cup) fresh orange juice or water
2 tbsp honey
1 tsp orange flower water (optional)

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Instructions

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.

Nutrition Information

Show Details

Calories 945kcal (47%) Carbohydrates 142g (47%) Protein 18g (36%) Fat 34g (52%) Saturated Fat 8g (40%) Polyunsaturated Fat 9g Monounsaturated Fat 14g Trans Fat 0.1g Cholesterol 46mg (15%) Sodium 1167mg (49%) Potassium 404mg (12%) Fiber 5g (20%) Sugar 37g (74%) Vitamin A 724IU (14%) Vitamin C 3mg (3%) Calcium 116mg (12%) Iron 7mg (39%)

Nutrition Facts

Serving: 14- 16

Amount Per Serving

Calories 945 kcal

% Daily Value*

Calories	945kcal	47%
Carbohydrates	142g	47%
Protein	18g	36%
Fat	34g	52%
Saturated Fat	8g	40%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	14g	70%
Trans Fat	0.1g	5%
Cholesterol	46mg	15%
Sodium	1167mg	49%
Potassium	404mg	9%
Fiber	5g	20%
Sugar	37g	74%
Vitamin A	724IU	14%
Vitamin C	3mg	3%
Calcium	116mg	12%
Iron	7mg	39%