Baklava Cake with Honey Nut Topping & Citrus Cardamom Syrup

Sticky, golden and warmly spiced with cardamom, this Baklava Cake takes everything you love about the classic dessert and turns it into an easy, syrup-soaked tray bake. As it bakes, honey melts into the nuts to form a caramelised topping, then the cake is flipped and drenched in citrus syrup.

It's rich, fragrant, and even better the next day.

Read more: Baklava Cake with Honey Nut Topping & Citrus Cardamom Syrup

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• Recipe Snapshot
• Ingredient Notes
• How to make it
• Tips for Success
• Variations
• Storage
• FAQs
• 📖 Recipe

Recipe Snapshot

A flip-style traybake where honey and nuts bake into a caramelised layer underneath a soft almond sponge, then get inverted and soaked in warm citrus cardamom syrup.

Every bite is sticky, nutty, gently spiced and deeply comforting.

• Prep: 15 mins
• Bake: 30-35 mins
• Syrup: 8 mins simmer
• Tin: 9 x 13 inch
• Difficulty: Easy
• Best served: Warm or the next day when the flavours have settled and deepened

An Easier No Pastry Baklava Cake

Many years ago I was stood in WHSmith admiring a picture of a layered Baklava Cake on the cover of a Magazine.

It was beautiful with golden layers of filo pastry, a gorgeous green Pistachio crumb and a drizzle of glossy sweet syrup.

Since then it has been on my 'to make' list. This is a far easier version of that.  

This is the..'I don't have time, I have 10 more cakes to make after this and 2 main dishes' version.

I did consider adding Filo and making a cake similar to Greek Portokalopita Cake but in the end I decided that I wanted a simple sponge cake that had all the deliciousness of Baklava within it minus the filo because I don't always have Filo to hand and thought that some of you may not because of lockdown. 

Why You'll Love This

This is one of those desserts that looks impressive but is deceptively simple.

You get all the flavour of baklava without rolling filo or layering anything delicate. Instead, everything happens in one tin: a sticky honey nut base, a soft almond sponge, and a citrus cardamom syrup that soaks through and transforms it.

It's the kind of cake that gets better as it sits, which makes it perfect for entertaining.

Ingredient Notes

Honey Nut Layer (the baklava base)

This is where everything starts and where all the magic happens.

Honey is poured straight into the tin and melts as it bakes, bubbling up through the nuts to create a sticky caramelised layer. Once inverted, it becomes the glossy, nut-studded topping.

A mix of pistachios, walnuts and almonds gives the best flavour balance. Pistachios bring sweetness and colour, walnuts add depth, and almonds give structure and crunch.

A pinch of salt is small but essential. It keeps the sweetness in check and makes the honey taste fuller and more complex.

The Cake Batter (soft, rich and syrup-ready)

This is not a light sponge. It's designed to hold syrup and stay moist for days.

Eggs give structure and richness, while yoghurt keeps the crumb soft with a subtle tang that balances the sweetness later on.

Oil is used instead of butter to keep everything tender and moist, even after chilling.

Ground almonds are key here. They give the cake a slightly dense, almost frangipane-like texture that feels very close to traditional Middle Eastern desserts.

Cardamom is the defining flavour. It runs through both cake and syrup, adding warmth and a floral spice that instantly reads as baklava-inspired. Cinnamon can be added, but it should stay in the background.

Citrus zest lifts everything. Orange gives warmth and sweetness, while lemon adds brightness and sharpness depending on your preference.

The Syrup (what transforms it all)

This is what turns the cake from good to unforgettable.

Sugar, citrus juice and cardamom are gently simmered until slightly thickened and fragrant. The simmering step matters because it deepens the flavour and removes any sharpness from the sugar.

When poured over the warm cake, the syrup sinks in slowly and turns the crumb soft, sticky and almost pudding-like.

This is the moment it becomes baklava cake rather than just a nut sponge.

How to make it

Step 1 - Prepare the tin
Preheat the oven to 170°C / Gas Mark 3.
Line a 9 x 13 inch baking tin with baking paper (parchment paper), leaving an overhang on the sides so the cake can be lifted or flipped easily later.

Step 2 - Build the honey nut base
Pour the honey into the base of the tin and spread it evenly.
Scatter over the chopped nuts and a pinch of salt, pressing them gently so they sit into the honey. 

Note - You can mix the Honey, Salt and Nuts beforehand and add them to the tin instead.

This layer will become the glossy, caramelised topping once baked and inverted.

Step 3 - Make the Batter

Whisk together the eggs, yoghurt, oil and citrus zest until smooth.

In a separate bowl, combine flour, ground almonds, sugar, baking powder, salt and cardamom.

Fold the wet ingredients into the dry until just combined. The batter should be thick, smooth and aromatic.

Step 4 - Bake

Pour the batter over the nut layer and smooth the top.
Bake for 30-35 minutes, or until golden and a skewer inserted into the centre comes out clean.
The cake should feel springy and set.

Step 5 - Make the Syrup

While the cake bakes, add sugar, citrus juice and cardamom to a small saucepan.
Bring to the boil, then reduce to a gentle simmer and cook for 8 minutes until slightly thickened and fragrant.
Set aside, keeping it warm.

Step 6 - Flip the cake

Let the cake rest in the tin for 10 minutes.
Run a knife around the edges to loosen it, then carefully turn it out onto a serving plate so the nut layer sits on top.
This is the transformation moment where it becomes baklava cake.

Step 7 - Finish and serve

Pour half the warm syrup over the cake and let it soak in slowly. Cut into diamond shapes.

Serve warm or at room temperature with ice cream or thick yoghurt.
It gets even better after a few hours as everything settles together.

Note - Below is the original recipe minus the nut layer.

Tips for Success

• Always line the tin well so the honey nut layer releases cleanly
• Don't rush the resting time before flipping
• Warm syrup + warm cake gives the best absorption
• A mix of nuts gives the most authentic baklava flavour
• The flavour deepens significantly overnight
• To make in a loaf cake, half the syrup and bake for 40 - 50 minutes.

Variations

Lemon Baklava Cake
 - Swap orange for lemon for a brighter, sharper finish.
Pistachio version - 
Use mostly pistachios for a more traditional flavour profile.
Extra spiced
 - Add extra cinnamon or cloves alongside cardamom for deeper warmth.
Floral syrup
 - Add rose water or orange blossom after simmering for a fragrant twist.

Storage

Store in an airtight container for 2-3 days at room temperature or up to 5 days in the fridge. Bring to room temperature before serving for the best texture.

FAQs

Why do I flip the cake?

Flipping reveals the honey nut layer, which becomes the signature baklava-style topping.

Can I skip the syrup?

You can, but it's what transforms the cake into baklava flavour. Without it, it's simply a nutty sponge.

Can I make this ahead?

Yes, and it's actually better the next day once the syrup fully absorbs and the flavours settle.

Do I need baking paper or parchment paper?

Yes. It ensures the honey nut layer releases cleanly when flipping the cake.

LOOKING FOR MORE DESSERTS?

Cold Milk Baklava (Soguk Baklava)

Lemon & Poppyseed Bundt Cake

Pistachio Milk Cake (Tres Leches Cake)

Turkish Semolina Halva (İrmik Helvası)

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This recipe is adapted from a recipe by Maryam Sham made in tribute to her mum via The Guardian. 

NOTE - The original recipe did not have the honey nut layer, please feel free to leave it out. Everything else remains the same.

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