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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

Ingredients:

Instructions:

  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.