Baklava Cake with Honey Nut Topping & Citrus Cardamom Syrup
Sticky baklava cake baked over honey and nuts, flipped and soaked in citrus cardamom syrup. Easy traybake inspired by classic baklava flavours.
Ingredients
Cake Batter
- 3 Eggs
- 200 g Natural Yoghurt or Plain Yoghurt
- 125 ml Oil Neutral flavoured oil or Olive Oil
- 2 tablespoon Lemon Zest or Orange Zest
- 120 g Self Raising Flour
- 90 g Ground Almonds
- 175 g Caster Sugar
- 1¾ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 teaspoon Ground Cardamom
Syrup
- 100 g Caster Sugar
- 80 ml Lemon Juice or Orange Juice or a combination of both
- 50 ml Water
- ½ teaspoon Cardamom
- ½ teaspoon Cinnamon
Honey Nut Layer
- 200 g Honey
- 260 g Chopped Mixed Nuts Finely chopped
- Pinch Salt
Instructions
- 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 BatterWhisk 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 - BakePour 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 SyrupWhile the cake bakes, add sugar, citrus juice, cardamom and cinnamon 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 servePour 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.
Notes
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.Nutrition
Calories: 117kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 22mgSodium: 72mgPotassium: 34mgFiber: 1gSugar: 5gVitamin A: 47IUVitamin C: 2mgCalcium: 43mgIron: 1mg
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