Baklava Cake
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
12
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Calories
251 kcal
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Cuisine
American, Middle Eastern
Baklava Cake
Description
The Baklava Cake recipe brings together wet ingredients like non-dairy milk, applesauce, oil, and extracts with dry ingredients including flour, baking powder, baking soda, and salt to form a tender batter. A nut layer is made by processing almonds, walnuts, and pistachios with dates, lemon zest, cinnamon, salt, and maple syrup to a sticky texture that echoes baklava fillings. A syrup dressing of maple syrup, lemon juice, vanilla, and water is boiled and set aside for glazing.
This dessert merges the softness of cake with the crunch and chewiness of nuts and dates, infused with aromatic spices and citrus zest. The maple syrup drizzle adds moistness and sweetness balancing the nutty filling.
You can substitute orange zest for lemon zest or enhance the spice profile with cardamom or nutmeg. Gluten-free adjustments involve using almond and oat flours with potato starch, and replacing non-dairy milk with a mix including unsweetened club soda. The recipe emphasizes the importance of nuts for flavor and texture but allows for seed mixtures plus breadcrumbs as an alternative.
Ingredients
For the cake:
Wet Ingredients:
- 1 cup non-dairy milk such as almond, soy or oat milk
- 2 tablespoons applesauce or non-dairy yogurt
- 1 teaspoon vinegar use apple cider or white vinegar
- 1/3 cup sugar
- 1/4 cup neutral cooking oil or use 2 tablespoons more applesauce to make it oil-free, generic cooking oil
- 1 teaspoon vanilla extract
- almond extract a few drops
Dry Ingredients:
- 1.5 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the nut layer:
- 1/2 cup almond raw
- 1/3 cup walnut raw
- 1/3 cup pistachios raw
- 1 cup date soft, pitted
- lemon zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
For the syrup dressing:
- 1.5 tablespoons maple syrup
- 2 teaspoons lemon juice
- vanilla extract a drop
- 2 teaspoons water
Instructions
- Make the cake batter: add all the wet ingredients to a bowl and mix well.
- Add the dry ingredients to the bowl, mix flour with the baking powder and soda right above the wet ingredients first and then mix the dry into the wet. Alternatively mix the dry ingredients in another bowl and then add to the wet
- Mix until just about combined. If the mixture is too runny, add in 1-2 tablespoons of more flour.
- Prep the nut layer: Add the almonds, walnuts, pistachios to a food processor and process until nuts break down into a coarse mixture.
- Then add in the dates, lemon zest, and salt, and process again until the dates break down. Then add in the maple syrup and process for 15 seconds so that the maple combines and the mixture becomes a sticky mixture. Set aside.
- Make the dressing syrup: mix all the syrup ingredients and bring to a boil then take off heat and set aside.
- Line an 8 by 8 or 9 by 9 inch brownie pan or use a 9x5 inch loaf pan , line with parchment paper. Add the batter and even it out.(add half of the batter to the loaf pan)
- Distribute the nut mixture on top of the batter for a brownie pan.Add half of the nut mixture over the batter if using a loaf pan. spread it out evenly. Then add the rest of the batter and top it with the rest of the nut mixture for the loaf pan.
- Put the pan into the oven at 350 degrees Fahrenheit (180 c) and bake.
- After 15 minutes, cover the pan with a parchment so that the nut layer on top doesn't burn, and continue to bake for another 10-15 mins for brownie pan and 25-35 minutes for loaf pan.
- Check the cake by inserting a toothpick in the middle and continue to bake if toothpick doesn’t come out almost clean from the center.
- Once the cake is baked, remove from the oven and let it cool for 10 minutes. Then brush the syrup mixture all over. Let the cake cool for another 15 minutes and remove from the pan. Cover with the parchment and let it cool for another 15 minutes before slicing and serving.
Notes
- Orange zest can replace lemon zest in the nut layer for a different citrus note.
- Add cardamom or nutmeg alongside cinnamon to deepen the spice profile if desired.
- For a gluten-free version, combine almond flour, oat flour, and potato starch; adjust batters with non-dairy milk and club soda.
- Using various seeds like pumpkin, sunflower, and hemp with breadcrumbs can substitute nuts partially, affecting texture and fat content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 197mg | 8% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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