I’m quite the fan of baklava so it’s no surprise that one day I decided to ‘steal’ the flavors and some of the baking techniques to reproduce the treat into a cake version. The crunch of the filo works in perfect harmony with the velvet mascarpone cheese texture, while the syrup connects and amplifies the cake layers to a new level. When combined, the crunch, smoothness, sticky and fluffiness of textures all complement each other for a seriously satisfying dessert.
- 250g butter
- ½ tsn almond essence
- 220g sugar
- 4 eggs
- 80ml cup milk
- 225g self-raising flour
- 60g ground almonds
- 120g slivered almonds
- 200g shelled pistachios
- 290g sugar
- 340ml water
- 4 tsn honey
- Lemon rind strip
- 3 tbsn lemon juice
- 3/4 tsn rosewater essence
- 450g mascarpone cheese
- 1 tbsn honey
- 1 tsn ground cinnamon
- ½ ground cardomom
- 70g pistachios
- 2 tbsn sugar
- 1 tsn cinnamon
- ½ ground cardomom
- 7 sheets filo
- 80g butter
- Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
- With electric beaters beat the butter and sugar for 5 minutes or until light and fluffy.
- Add the eggs, one at a time beating in between each addition until well combined.
- Add the milk, sift in the flour and ground almonds. Fold together until combine.
- Spread the batter into the 2 prepared cake tins. 1 with 1/3rd of the mix and the 2nd tin with the remaining mix, flatten the tops with the back of a spoon.
- Roughly chop up the nuts together and then sprinkle ontop of the cakes. Push the nuts softly with your hand to ensure they stick into the cake.
- Bake cakes for 35 minutes or until a skewer inserted in the center comes out clean. The larger cake will take longer (around 50 minutes).
- Leave the cooked cakes in the tins and reduce the oven temperature down to 160c degrees.
- To make the syrup place the sugar, water, honey and lemon strip into a saucepan and stir on medium heat until the mix boils.
- Continue boiling until the mix becomes thicker and syrupy.
- Take the syrup off the heat, remove the rind and add in the rosewater and lemon juice, stir to combine. Place 4 tbsn aside in a small bowl for the filling.
- With the cakes still in their tins use a skewer to poke holes in the top of the cakes.
- Pour the syrup over the cakes evenly, leaving them in the tins to cool completely.
- Meanwhile make the filling by beating the cheese, honey, cinnamon and cardamom with the 4 tbsn of the left-over syrup with electric beaters until combine. Set aside.
- To make the filo layer place the pistachios, sugar and spices into a food processor and blitz until finely chopped.
- Line a large baking tray with baking paper.
- Melt the butter and using a pastry brush brush some of the butter to cover 1 filo sheet.
- Using the cake tin as a guide place the tin on the buttered filo and cut around the tin, repeat with the leftover filo from your buttered sheets so you now have 2 circles from the 1 piece of filo.
- Place the 2 filo pieces onto the lined baking tray.
- Sprinkle 1 tsn of the nut mix over the buttered filo circles.
- Brush the butter onto a 2nd piece of filo and repeat the cutting of 2 circles.
- Add the 2 newly cut circle layers ontop of the filo circles on the tray and top with 1 tsn of nut mix.
- Repeat the butter, nut, filo process until 7 sheets have been used and you have 2 filo stacks of 7 layers each.
- Bake the stacks in the oven for 15 minutes or until golden in colour, leave the tray aside to cool the stacks completely.
- Once the cakes have cooled place the smaller cake onto a plate (nut side up).
- Spread with ½ the cheese filling then place a filo stack on top.
- Cut the larger cake in half horizontally.
- Add a 2nd cake layer (the layer with no nuts) ontop of the filo, spread with the remaining filling and the remaining filo stack.
- Add the last (3rd) cake layer nut side up and enjoy.
- Step 20
Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews