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
Preheat the oven to 170C (340FH) fan bake. Line a 22cm cake tin with baking paper.
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.
Pour the batter into the cake tin and spread out to the edges.
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.
Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile, make the honey mascarpone icing. Combine all ingredients until well incorporated and smooth.
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.