Description
This incredible Persian Baklava Cake Recipe offers a simpler way to capture the magic of traditional baklava for a school bake sale or cherished family treat. It's a labor of love that is surprisingly straightforward to create, bringing all the honey-nut goodness of baklava into an easy-to-slice cake. You'll adore this cake for its rich, sweet, nutty flavors, satisfying crunch, moist texture, and aromatic syrup, delivering maximum flavor with minimal fuss.
Ingredients
1 ½ cups All-purpose flour
½ cup Granulated sugar
1 tsp Baking powder
¼ tsp Salt
½ cup Unsalted butter, melted
½ cup Plain Greek yogurt
2 Large eggs
1 tsp Vanilla extract
1 cup Chopped walnuts/pistachios
1 tsp Ground cinnamo
1 cup Granulated sugar
¾ cup Water
¼ cup Honey
1 tbsp Lemon juice
1 tsp Orange blossom water (optional)
Instructions
- Prepare the Syrup: First, combine 1 cup granulated sugar, ¾ cup water, ¼ cup honey, and 1 tbsp lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in 1 tsp orange blossom water, if using. Let the syrup cool completely
- Preheat & Prep: Next, preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pa
- Combine Dry Ingredients: Whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 tsp baking powder, and ¼ tsp salt in a large bowl
- Mix Wet Ingredients: In another bowl, whisk ½ cup melted unsalted butter, ½ cup plain Greek yogurt, 2 large eggs, and 1 tsp vanilla extract until smooth
- Combine & Fold: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix
- Nut Layer: Spread half the batter into the prepared pan. Mix 1 cup chopped walnuts/pistachios with 1 tsp ground cinnamon and sprinkle half of this mixture evenly over the batter
- Layer and Bake: Carefully spoon the remaining batter over the nut layer. Sprinkle the remaining nut mixture on top. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clea
- Soak & Cool: Immediately upon removing the hot cake from the oven, slowly pour the cooled syrup evenly over the entire cake. Allow the cake to cool completely in the pan before slicing and serving. This ensures the cake fully absorbs the delicious syrup
Notes
Ensure your syrup is cool when you pour it over the hot cake; this temperature difference allows for maximum absorption.
Don't overmix the cake batter; a gentle hand keeps the cake tender.
For an extra aromatic touch, lightly toast your nuts before chopping them. This enhances their flavor beautifully.
Patience is key – let the cake cool completely for the best texture and flavor.
Keep any leftover cake covered tightly at room temperature for up to 3 days, or in the refrigerator for up to a week. The flavors often deepen overnight. It's best served at room temperature.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Persian Baklava Cake, Baklava, Cake, Dessert, Honey, Nuts, Cinnamon