All the flavour of deliciously sweet Baklava is in this Baklava Cake/Traybake.
Crunchy Pistachios, Sweet Syrup and a lovely moist Cake.
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.
Tray for Baklava Cake
For all tray bakes I use a 9 x 13 inch tin. It is the perfect size for this type of cake and any traybake.
How to make Baklava Cake
Preheat the oven to gas mark 3/170 C.
Grease and line a 9 x13 inch rectangular tin.
Beat eggs, yogurt, oil, orange zest. Mix till frothy.
Add Flour, Ground Almonds, Sugar, Baking Powder, cardamom to a bowl and mix together.
Combine the dry and wet ingredients. Fold together gently.
Pour batter into lined tin and bake for 30 - 35 minutes or until a skewer inserted into the middle comes out clean.
To make the syrup, simmer the sugar, orange juice and cardamom in a pot for 8 minutes on high. Remove from the heat.
Remove cake from oven, poke holes all over the cake and pour over syrup.
Top with rose petals and crushed pistachios.
Allow to cool for 20 minutes in the tin before cutting.
Tips for making Baklava Cake
Loaf Cake - To make in a loaf cake, half the syrup and bake for 40 - 50 minutes.
Nuts - Use whatever nuts you like but Walnuts, Almonds or Pistachios work best.
Syrup Flavours - You can add Rose Water, Saffron, Clove, Cinnamon, Honey, Orange Blossom Water and other flavours to your Syrup or Cake. I just love orange flavoured desserts.
Greek Yoghurt - This cannot be swapped for Natural Yoghurt as it is strained and therefore is a different consistency.
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**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
This recipe is inspired by and adapted from a recipe by Maryam Sham made in tribute to her mum via The Guardian.
Baklava Cake
All the flavour of deliciously sweet Baklava is in this Baklava Cake/Traybake.
Crunchy Pistachios, Sweet Syrup and a lovely moist Cake.
Ingredients
- 3 Eggs
- 200 g Natural Yoghurt See Notes
- 125 g Oil Neutral flavoured oil
- 2 tbsp Orange Zest
- 120 g Self Raising Flour
- 90 g Ground Almonds
- 175 g Caster Sugar
- 1 ¾ tsp Baking Powder
- ¼ tsp Salt
- 2 tsp Ground Cardamom
Syrup
- 100 g Caster Sugar
- 80 ml Orange Juice
- 50 ml Water
- ½ tsp Cardamom
Topping
- Dry Rose Petals and Coursely ground Pistachios
Instructions
-
Preheat the oven to Gas Mark 3/170 C. Grease and line a 9 x 13 tin.
-
Beat eggs and add yoghurt, oil, orange zest. Mix till frothy.
-
Add Flour, Ground Almonds, Sugar, Baking Powder, Salt and Cardamom to a bowl and mix together.
-
Combine the dry and wet ingredients. Fold together gently.
-
Pour batter into lined tin and bake for 30 - 35 minutes or until a skewer inserted into the middle comes out clean.
-
To make the syrup, simmer the sugar, orange juice and cardamom in a pot for 8 minutes on high. Remove from the heat.
-
Remove cake from oven, poke holes all over the cake and pour over syrup.
-
Top with rose petals and crushed pistachios. Allow to cool for 20 minutes in the tin before cutting.
Recipe Notes
Loaf Cake - To make in a loaf cake, half the syrup and bake for 40 - 50 minutes.
Nuts - Use whatever nuts you like but Walnuts, Almonds or Pistachios work best.
Syrup Flavours - You can add Rose Water, Saffron, Clove, Cinnamon, Honey, Orange Blossom Water and other flavours to your Syrup or Cake. I just love orange flavoured desserts.
Greek Yoghurt - This cannot be swapped for Natural Yoghurt as it is strained and therefore is a different consistency.
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