This cake is very popular in many countries from Balkan to Greece, or Turkish and of course, it has minor twists in each recipe. Baklava cake with delightful flavours of  Baklava is a scrumptious fusion of traditional flavours and modern dessert artistry. 

This cake features a rich cake base made from coarsely chopped walnuts, which are expertly blended with a hint of cinnamon, sugar, and eggs creating a nutty and aromatic foundation that pays homage to the classic baklava. 

Each slice reveals a moist cake perfectly complemented by the sweet, sticky sugar syrup that seeps into the cake, enhancing the overall flavour and ensuring every bite is a heavenly experience.

This cake is perfect for celebrations, gatherings, or simply as a treat to enjoy with your afternoon coffee.

Traditional Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in Pakistan and Afghanistan, where, although not a traditional sweet, it has carved out a niche in urban centers.

Whether you’re a fan of traditional baklava or simply looking for a unique dessert to impress your guests, Baklava Cake is sure to be a hit. 

Each bite transports you to a world of rich flavours and textures, making it an unforgettable addition to any dessert table. Ideal for sharing or savouring on your own, this cake is a delightful way to celebrate life’s sweet moments. Treat yourself and your loved ones to a slice of this exquisite Baklava Cake, and experience the perfect blend of tradition and indulgence.

Use:  one 9-inch round pan deep at least 3 inches (23 cm) 

Serves 12

Cook time: 40 minutes

Ingredients for Syrup: 

800 ml water 

650 g sugar 

2-3 Lemon slices

Directions:

1. Mix sugar, water and lemon slices in a saucepan and stir.
2. Cook over medium heat until the sugar is completely dissolved.
3. Remove from the heat and cool completely.

Ingredients for cake:

6 eggs

300 g sugar

1 tbsp lemon or orange zest (optional)

100 ml oil

2 tbsp milk

100 g white coarse semolina flour aka Griz

100 g all-purpose flour

10 g baking powder

100 g walnuts

100 g raisins (optional)

½ tsp Cinnamon

½ tsp Nutmeg 

Fact: White semolina flour is made from softer types of wheat. It may include some of the wheat’s bran and germ and is almost white. Semolina is made from durum wheat, a very hard species of wheat that is resistant to milling. Semolina is coarser and more granular than white flour. It is specifically used for making pasta and works well for foods such as dumplings, cakes, and hot cereal. 

It adds a nutty flavour to recipes, and it can contribute a subtle texture as well, making it an excellent way to elevate classic bakes. 

Directions:

1. Preheat the oven to 380°F. Lightly grease a 9-inch (23 cm) round cake pan. 
2. Using a mini chopper or food processor, pulse the walnuts until the nuts are coarsely ground.  Set aside.

3. Using a hand mixer fitted with the whip attachment, whip the eggs, sugar and lemon zest on high speed until tripled in volume and a pale colour, about 3 minutes.  
4. Pour in the oil and sour cream with milk and whisk just until incorporated. 
5. Add flour, semolina flour, baking powder and mix for 30 seconds. 
6. Add walnuts, raisins, and cinnamon and mix with a spatula. Pour the batter into the prepared pan.
7. Bake the cake for about 40-45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Run a knife around the inside edge of the pan and pour half of the syrup over the cake. Wait for a minute or two for the cake to absorb the syrup and pour the rest of the syrup. 
8. Sprinkle grated walnuts over the cake and cool down for at least two hours at room temperature.
9. Serve each slice of cake with coffee or tea and enjoy Baklava Cake.

Enjoy.  Bon Appetit. 

NOTES 

Watch the Video: To better understand the recipe, I recommend watching the video recipe, which includes a step-by-step guide to help you succeed. 

Did you make this recipe? Please leave a comment and follow for more videos and recipes.

Bon Appetit!