Best Baklava Cake Recipes

GREEK "BAKLAVA" WALNUT HONEY-GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F (second-lowest oven rack).
• Butter a 9-inch square glass baking pan.
• In a bowl combine flour with baking powder, salt, cinnamon and orange zest; set aside.
• In a large bowl cream butter together with 1 cup sugar until fluffy (about 3-4 minutes, no sugar granules should remain).
• Add in eggs and vanilla and beat well to combine.
• Add in flour mixture alternately with milk mixing until just combined.
• Stir in walnuts.
• Transfer to prepared baking pan.
• Bake for about 40-45 minutes or until cake tests done.
• Cool for about 20 minutes then slice into diamond shapes.
• Drizzle the honey glaze over the slices.
• For the honey glaze; in a saucepan combine honey, 1 cup sugar and water; bring to a boil, reduce heat and simmer for 5 minutes stirring with a wooden spoon.
• Add in lemon juice and continue to boil for 2 minutes.
• Drizzle over cake.

PEACH BAKLAVA ICEBOX CAKE

Steps:

• Add the peach slices to a medium bowl. Drizzle 2 tablespoons of the honey over the peaches and toss until coated. Set aside for at least 30 minutes.
• Beat the yogurt, heavy cream and remaining 4 tablespoons honey in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Line a 9-by-5-inch loaf pan that is at least 2 inches deep with plastic wrap, leaving about 2 inches of overhang on all sides. Spread a heaping 1/2 cup of the yogurt-cream mixture over the bottom of the pan. Evenly layer about 14 slices (about 1/2 cup) of the peaches over the cream. Top with 1 1/2 sheets of graham crackers. Break up the remaining 1/2 sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining yogurt-cream mixture, peaches and graham crackers (making sure to end with a layer of graham crackers on top). Cover the top of the pan with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12.
• When ready to serve, unwrap the top of the loaf plan and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle with the pistachios and drizzle with honey.

ROSIE'S BAKLAVA ICE-CREAM CAKE

Steps:

• With a sharp knife finely chop almonds and walnuts separately. (Resist the temptation to use a food processor; chopping by hand is the key to the texture of baklava.) In a bowl stir together nuts, sugar, and spices. Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and then a damp kitchen towel. Melt butter and keep warm. (If butter cools, it will be too thick to brush.)
• Preheat oven to 350°F.
• With a pastry brush brush a 17 1/2- x 12 1/2- x 1-inch baking pan with some butter. Cover bottom of pan with a phyllo sheet, keeping remaining sheets covered with plastic wrap and towel, and lightly brush with butter. Layer 7 more phyllo sheets, brushing each sheet with butter, in same manner. Sprinkle nut mixture over buttered phyllo and with your fingers gently spread evenly.
• On a work surface (not on top of nut layer) lightly butter and stack remaining 8 phyllo sheets, making sure top sheet is well-buttered. Transfer phyllo stack to baking pan, putting it on nut layer and pressing to help it adhere to nuts. With a fork prick top phyllo stack all over at 1/4-inch intervals going through to nut layer, to keep it from puffing unevenly. With sharp knife halve baklava crosswise and bake in middle of oven until golden brown, about 30 minutes.
• Make syrup while baklava is baking:
• Halve lemon half. In a 1 1/2-quart saucepan boil water, sugar, and lemon over moderate heat, stirring until sugar is dissolved and liquid is reduced to about 1 1/3 cups, about 10 minutes. Remove pan from heat and stir in honey. Discard lemon and cool syrup to warm.
• Pour warm syrup over hot baklava and cool in pan on a rack 15 to 30 minutes. (Baklava will absorb syrup.) Do not let baklava cool more than 30 minutes before assembling cake or phyllo layers will become too soft to transfer.
• While baklava is cooling, soften ice cream. (We softened ours in a microwave set on defrost, 30% power, 1 1/2 to 2 minutes. Alternatively, you can leave it in the refrigerator - not on the counter -30 minutes).
• Assemble cake:
• Using two 30-inch-long sheets of foil, line a 13- x 9- x 2-inch baking pan, arranging 1 sheet lengthwise and 1 sheet crosswise. With a large metal spatula carefully slide 1 baklava half into pan and top with ice cream, spreading evenly. Slide remaining baklava half over ice cream and wrap cake snugly in foil. Freeze cake at least 6 hours and up to 1 week.
• Just before serving, cut cake into pieces.

PISTACHIO BAKLAVA CAKE RECIPE - (3.9/5)

Steps:

• Cake Layer: 1. Adjust oven rack to middle position and preheat oven to 350℉. Butter two 6-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside. 2. In a mini food processor, add panko, pistachio, baking powder, cinnamon and nutmeg. Process until finely chopped, set aside. 3. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand with the whisk attachment. Add melted butter in a slow stream and fold into the batter with a rubber spatula. 4. Divide batter into the prepared pans and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack. Generously brush syrup on the top and sides of cake, let cool completely. Wash cake pans, to be used in baklava layers. Baklava Layer: 1. Fold phyllo sheets in half along the long edge. Use cake pan as template and cut out 8-inch circles, roughly 1-inch wider than the pan on all sides. (Circles do not have to be perfect.) Cover phyllo with damp towel. 2. Adjust oven rack to middle position and preheat oven to 350℉. Brush two 6-by-2-inch round cake pans with melted butter. Place one sheet of phyllo in one pan and fold in edges to fit the pan. Brush with melted butter. Continue this layering and brushing until you have 8 layers of pastry. 3. Scatter ground pistachio over the pastry and continue the layering and buttering for 8 more layers. Repeat process with the second pan. Place pan in oven and bake until golden brown and crisp on top. about 30-35 minutes. Remove pan from oven and slowly drizzle 1/4 cup of syrup into each pan. Set aside to cool completely. 4. While baklava layers are baking, roughly tear/chop up leftover phyllo into chards and brush generously with butter. Spread pastry chards on parchment lined baking sheet. When baklava are done, place baking pan in oven and baking until golden brown, about 18-25 minutes. (Keep a close eye towards the end to avoid burning of pastry.) Orange Scented Syrup: 1. Combine sugar, honey, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower heat and simmer until slightly thicken, about 5 minutes. Remove from heat and set aside to cool. 2. Stir rose and orange flower water to cool syrup. Add more, a few drops at a time, to taste. (Flavor will mellow out after it sits for a while.) Assembly: 1. Level top of the cakes with serrated knife to remove indent in the center of cake. Place one cake layer on cake stand or plate, brush top of cake generously with syrup. Place a layer of baklava on top of cake, brush top of baklava layer with syrup if it's not sticky and top with second cake layer. Brush with more syrup and top with second baklava layer. 2. Brush baklava layer with more syrup to make it sticky. Decorate top with baklava chards, press slightly to make sure they adhere to cake. 3. Brush side of cake with syrup and apply ground pistachio evenly on the side of cake, pressing lightly to adhere. Sprinkle top of cake with more ground pistachio if desire. Serve.

BAKLAVA CAKE

Steps:

• Tip the flour, baking powder, semolina and cinnamon into a large bowl. Put the nuts in a food processor and blitz until coarsely chopped.
• Beat the egg whites using an electric whisk or stand mixer on a high speed until stiff and slowly add half of the sugar. Reduce the speed to medium and beat for about 5 mins until the meringue is nice and firm, then set aside. Beat the egg yolks on a high speed, gradually adding the remaining 50g of sugar. When all the sugar is incorporated, beat for about 10 mins on a high speed until pale in colour and doubled in volume.
• Gently fold the egg whites into the egg yolk mixture, then add the nut and flour mixtures and carefully fold in. Set aside. Heat the oven to 200C/180C fan/gas 6.
• For the filo layers, use some of the melted butter to brush the inside of a 23cm bundt tin. Lay the sheets of filo on a board and cut them in half down the middle to give you 16 strips. Take eight strips, keeping the rest covered, and brush one at a time with more butter. Arrange in the tin, making sure the inside of the ring is covered, with overhang. Repeat with the remaining filo.
• Dollop the cake batter evenly into the tin. Fold the overhanging filo strips inwards to cover the cake mixture, trimming off the excess. Brush the top of the filo with more butter, then prick all over using the point of a sharp knife. Bake for 25 mins or until golden. When a skewer is inserted it should come out clean with no sticky crumbs.
• Meanwhile, make the syrup. Put the sugar, honey, rosewater, cinnamon stick and 300ml water in a saucepan. Bring to the boil over a high heat, then reduce the heat to medium and simmer for 5 mins. Do not stir.
• Pour half of the hot syrup over the baklava cake as soon as it comes out of the oven. Leave the cake to cool completely before removing it from the tin, carefully turning it out onto a lined baking sheet. Poke the top of the cake with a skewer. Return it to the oven for approximately 15 mins or until the filo is crispy and golden. Meanwhile, reheat the remaining syrup, then pour over the cake when it comes out of the oven. Leave to cool or come to room temperature before serving.
• Pipe rosettes of rosewater cream on top and sprinkle with chopped walnuts, pistachios and edible rose petals, if you like. Will keep for three days in the fridge.

NAMORA (SEMOLINA CAKE - BAKLAVA)

Steps:

• Cream the butter and one cup sugar. Stir in a 1/2 cup water.
• Sift together the semolina, baking powder, and stir into the butter mixture to form a smooth batter.
• Preheat the oven to 350°F.
• Lightly grease an 8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake. Place an almond in the center of each diamond.
• Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned.
• Combine three cups sugar, lemon juice, and water in a small saucepan. Bring to a boil. Reduce heat and simmer 10 minutes or until slightly thickened. Cool.
• Pour cooled syrup, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.