Description
Learn how to make the best baklava cake with our detailed guide. Includes step-by-step instructions, tips, and FAQs.
Ingredients
Ingredients List
To make baklava cake, gather the following ingredients:
- Phyllo Dough: 1 pound
- Butter: 1 cup, melted
- Walnuts: 2 cups, finely chopped
- Pistachios: 1 cup, finely chopped
- Sugar: 1 cup, divided
- Ground Cinnamon: 2 teaspoons
- Ground Cloves: 1/2 teaspoon
- Eggs: 4
- Vanilla Extract: 1 tablespoon
- Baking Powder: 1 teaspoon
- Flour: 2 cups
- Milk: 1 cup
- Honey: 1 cup
- Lemon Juice: 1 tablespoon
- Water: 1 cup
Instructions
Step-by-Step Instructions
Follow these steps to create the perfect baklava cake:
- Preparing the Nut Filling:
- Combine walnuts, pistachios, 1/2 cup sugar, ground cinnamon, and ground cloves in a bowl.
- Preparing the Cake Batter:
- In a mixing bowl, beat eggs and remaining sugar until fluffy.
- Add vanilla extract, milk, and melted butter.
- Gradually mix in flour and baking powder until smooth.
- Assembling the Baklava Cake:
- Preheat the oven to 350°F (175°C).
- Grease the springform pan with melted butter.
- Layer phyllo dough sheets, brushing each with melted butter.
- Spread a layer of nut filling and cover with more phyllo dough.
- Repeat layers, ending with a top layer of phyllo dough.
- Pour the cake batter over the layered phyllo and nuts.
- Baking the Baklava Cake:
- Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
- Preparing the Syrup:
- In a saucepan, combine honey, water, and lemon juice.
- Bring to a boil, then simmer for 10 minutes.
- Finishing the Baklava Cake:
- Pour the hot syrup over the baked cake while it’s still warm.
- Allow the cake to cool completely before serving.
Notes
- Use Fresh Ingredients: For the best flavor and texture.
- Experiment with Flavors: Add orange zest or cardamom for a twist.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 1 month. Thaw overnight in the refrigerator.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through. Avoid microwaving to maintain texture.