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Prep time
30 minutes
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Cook time
35 minutes
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Serves
12
Author Notes
I have always loved the delicate flavors and textures in baklava, so was excited to incorporate these elements into a cake. The honey mascarpone icing is the perfect accompaniment. —Jordan Rondel, The Caker
Ingredients
- Baklava Cake
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200 grams
butter, softened
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200 grams
caster sugar
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4
organic eggs
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1 teaspoon
vanilla extract
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100 grams
all purpose flour
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100 grams
ground almonds
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100 grams
finely chopped walnuts
- Honey Icing
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200 grams
mascarpone
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1/2 teaspoon
vanilla extract
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15 milliliters
honey
Directions
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Preheat the oven to 170C (340FH) fan bake. Line a 22cm cake tin with baking paper.
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In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla. Gradually fold in the flour and ground almonds and mix until just combined. Finally fold through the finely chopped walnuts.
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Pour the batter into the cake tin and spread out to the edges.
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Bake for approximately 30-35 minutes. The cake is ready when it is golden in color, springy to the touch, and a skewer inserted in the centre comes out clean.
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Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
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Meanwhile, make the honey mascarpone icing. Combine all ingredients until well incorporated and smooth.
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Once the cake is fully cool, apply a generous layer of the icing and decorate with a scattering of pistachios and rose petals. Refrigerate in an airtight container for up to 3 days.
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