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Baklava Cake (Almond Cake)

Baklava Cake (Almond Cake)

Enjoy all the flavors of baklava without fussing over phyllo dough. Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 350ºF.
  2. Spray an 8" x 8" baking pan and a 9" x 13" baking pan with cooking spray.
  3. Separate yolks and whites into two medium-sized bowls from:
    • 6 eggs, large
  4. In the bowl with the egg yolks add and whisk together until white in color:
    • 1 cup granulated sugar
  5. Whisk in:
    • 3/4 cup vegetable oil
    • 2 1/2 tsp cardamom, ground
  6. In a food processor grind until fine powder:
    • 3 cup almond slivers
  7. Make sure it measures out to 2 1/2 cups and add to egg yolk mixture.
  8. Using the reserved egg whites, whisk until glossy.
  9. Add to egg yolk mixture and combine.
  10. Gradually whisk in:
    • 1 cup all-purpose flour
    • 1 tsp baking powder
  11. Pour batter into prepared pans. You do not want a thick cake so make sure batter is 1/2-inch to 3/4-inch deep in pans.
  12. Bake for 30 minutes or until toothpick inserted to center of brownie comes out clean.
  13. In a small saucepan combine and bring to boil for 5 minutes:
    • 1 1/2 cup granulated sugar
    • 1 1/2 cup water
    • 2 TBS lemon juice
  14. Remove saucepan from heat and stir in:
    • 1/2 cup rose water
  15. Cut the cake into desired shapes.
  16. Pour the syrup on it while the cake is hot.
  17. Garnish cake with:
    • 1/4 cup almond slivers
    • 1/4 cup pistachios , shelled & finely chopped
  18. Let cake cool to room temperature and then serve.

Baklava Cake (Almond Cake)  Detail

Prep Time: 10 min
Cook Time: 30 min
Inactive Time: 30 min cooling time
Difficulty: Easy
Servings: 48
Serving Size: 1 2-inch piece

Cooking Tips: Rose water can be found at middle eastern stores. If you don't have rose water, substitute with 1 1/2 cups of honey and a shot (1.5 fl oz) of brandy.