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Baklava Cake
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.
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
Ingredients
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)
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.