baklava cake

crunchiness of baklava and softness of cake all in one

prep: 10'
bake: 30-45'
8 large slices

Crunchiness of baklava and softness of cake, all in this recipe. I love Baklava but I love it, even more, when it is not overly sweet and has a caky texture. This cake will satisfy your baklava cravings and charms you with its aromas of saffron and rosewater.


  • unsalted butter 120g (room temperature)
  • sugar 120g
  • 2 eggs
  • 100g plain flour
  • almond powder (flour) 40 g (you can replace it with plain flour)
  • baking powder 1/2 tsp
  • rose water 1 tbsp
  • orange blossom water (can be replaced with rose water) 1 tbsp
  • lemon zest 2 tbsp
  • five sheets of baklava dough (Yufka or filo)
  • dried pistachios and roses for garnish

ingredients for the syrup

  • 1 cup water
  • 1 cup sugar
  • a little melted saffron
  • 1/4 cup rose


  • first, sift the flour, baking powder, almond flour well
  • beat the butter and sugar with a mixer until it is completely creamy
  • add the eggs one by one and beat the rose, orange blossom water and lemon zest, respectively, with a mixer
  • add flour and mix the ingredients
  • cover the 21cm cake tin with baking paper
  • pour the cake batter into it
  • now take a sheet of Yufka dough and brush the melted butter completely so that it covers the entire surface of the dough
  • preheat the oven to 160°C and leave for 30-45 minutes
  • finally, check the side with a toothpick

preparation of the syrup

  • put all the ingredients on heat for 5 minutes
  • pour the prepared syrup over the baked cake and decorate with chopped pistachios and walnuts and leave to cool

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