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.
syrup for the cake
- 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
- 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 degrees Celsius and leave for 30-45 minutes.
Finally, check the side with a toothpick.
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.
Enjoy your food