Persian Baklava Cake with Almonds and Rosewater
This Persian Baklava Cake gives you all the flavor you love in small cake-like bars and without the fuss of phyllo: almonds, pistachios and rosewater.
Servings 65 servings
Calories 98kcal
Ingredients
- 6 large eggs
- 2 ½ cup granulated sugar
- ¾ cup extra virgin olive oil
- 2 ½ teaspoon ground cardamom
- 2 ½ cup almond meal
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 ½ cup water
- 2 tablespoon lemon juice
- ½ cup rose water
- ¼ cup almond slivers
- ¼ cup pistachios shelled and finely chopped
- 1 teaspoon crushed dried rose petals
Instructions
- Preheat oven to 350ºF.
- Spray an 8" x 8" baking pan and a 9" x 13" baking pan with cooking spray.
- Separate yolks and whites from eggs into two medium-sized bowls.
- In the bowl with the egg yolks add and whisk together 1 cup sugar until white in color.
- Whisk in olive oil and cardamom.
- Mix almond meal into egg batter.
- Clean egg beaters and whisk reserved egg whites until glossy.
- Add to egg yolk mixture and combine.
- Gradually whisk in flour and baking powder.
- Pour batter into prepared pans. You do not want a thick cake so make sure batter is ½-inch to ¾-inch deep in pans.
- Bake for 30 minutes or until toothpick inserted to center of cake comes out clean.
- While the cake is baking make the rose water syrup. Combine 1 ½ cups sugar, water and lemon juice in a small saucepan and bring to boil for 5 minutes.
- Remove syrup from heat and stir in rose water.
- When cakes come out of the oven, cut into desired shapes. For diamonds, start from one corner of the pan and cut at a diagonal (45-degrees) down. Separate cuts by about 1-inch. Then cut a horizontal line across the cake. You can also cut 1-inch squares.
- Pour the syrup over entire cake while it is still hot.
- Garnish cake with almond slivers, chopped pistachios and crushed rose petals.
- Let cake cool to room temperature and then serve.
Notes
Rosewater can be found at middle eastern stores. If you don't have rose water, substitute with 1 ½ cups of honey and a shot (1.5 fl oz) of brandy.
You can also make your own almond meal by grinding in a food processor grind 3 cups almond slivers until fine powder.
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 5 days. You can store it on the counter for a few days, as well, but because it is moist, make sure the kitchen is cool and not humid.
TO FREEZE: You can also freeze the cake. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.
Nutrition
Serving: 1piece | Calories: 98kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 19mg | Fiber: 1g | Sugar: 8g
