Indulge in the Delight of Almond Pistachio Baklava Cake
Discover the Rich Flavors of Almond Pistachio Baklava Cake
If you love the flaky, sweet, and nutty richness of traditional baklava, you're in for a treat. Introducing the Almond Pistachio Baklava Cake — a dessert that marries the deep flavors of classic baklava with the soft texture of a sumptuous cake. This dessert is perfect for special occasions or whenever you want to impress your guests with something truly unique.
Why You'll Love This Recipe
This recipe combines tender cake layers with a nutty, honey-laden filling, reminiscent of the cherished Mediterranean dessert. Each bite offers a delightful crunch, balanced by the moist, spongy layers of the cake. The combination of almonds and pistachios not only adds depth of flavor but also a beautiful green and beige contrast that makes this cake as visually pleasing as it is delicious.
Perfect Pairings
This Almond Pistachio Baklava Cake pairs excellently with a cup of Turkish coffee or a glass of sweet dessert wine. You can also enjoy it with a dollop of mascarpone cheese on the side to add a creamy element to your bite.
Top Tips
- For extra flavor, lightly toast the pistachios and almonds before incorporating them into the cake.
- Make sure to brush each layer of cake generously with honey syrup to keep it moist and flavorful.
- Allow the cake to sit for a few hours before serving to let the flavors meld beautifully.
Get ready to dive into layers of nutty, honey-drenched cake that's sure to become a favorite in your baking repertoire.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup finely chopped pistachios
- 1 cup finely chopped almonds
- 1 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
Мethod of preparation
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Set aside. 2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. 3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined. 4. Fold in half of the chopped pistachios and almonds into the batter. Divide the batter evenly between the prepared pans. 5. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely. 6. In a small saucepan, combine the honey, water, lemon juice, and cinnamon. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Let the syrup cool slightly. 7. Once the cakes are completely cooled, level the tops if necessary. Place one layer on a serving plate and brush generously with the honey syrup. Sprinkle some of the remaining nuts on top. 8. Place the second cake layer on top and brush the top with more honey syrup. Decorate the top of the cake with the remaining pistachios and almonds. 9. Allow the cake to sit for at least 2 hours before serving to let the flavors meld. Serve and enjoy!
