This cake tastes best served slightly warm with some of the extra syrup drizzled over top!
Pistachio Baklava Cake
Rated 5.0 stars by 1 users
Cake stays moist for a few days!
Ingredients
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Cake Batter
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1/2 c. plain yogurt
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1/2 c. sunflower or grapeseed oil
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1/3 c buttermilk
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2 eggs
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1 1/2 c. flour
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1 tsp vanilla
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1 1/2 tsp orange blossom water (or use 1/4 tsp orange extract or 2 tsp orange zest)
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pinch of salt
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1/2 c sugar
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2 c pistachios (unsalted)
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2 1/2 tsp ground cardamom or cinnamon
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5 tbsp melted butter
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1/4 c honey
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1/4 c brown sugar
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pinch of salt
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1 1/2 tsp orange blossom water (or one of the above substitutes)
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1/2 c sugar
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1/2 c honey
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1 c water
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1/2 tsp orange zest
Nut Mixture
Honey Syrup
Directions
Preheat the oven to 350°
Place the pistachios and cardamom in a food processor and pulse until finely chopped.
Melt the butter over medium heat, turn off the heat and add the honey and brown sugar and stir until dissolved. Mix with the nut mixture.
Place into a parchment lined 9" round pan. Set aside.
In a stand mixer beat the eggs, sugar, vanilla and orange blossom water (or substitute) for 1 minute at high speed. Add the yogurt and milk and mix for 1-2 minutes. Sift the flour, baking powder and baking soda into the batter and mix until no lumps remain. Spread evenly over the nut mixture. Bake for 35 or until a toothpick inserted into the cake comes out clean.
While the cake is baking, make the Honey syrup by heating the sugar and water in a saucepan until the sugar dissolves. Add the honey and orange zest. Bring to a boil, then simmer for 10 minutes. Let cool.
When the cake comes out of the oven, poke some holes using a skewer. Slowly drizzle or brush about 1/4 cup of the syrup over the cake.
Let the cake cool in the pan for about 8 minutes and then flip over onto a plate. Carefully peel the parchment paper off of the cake.
Recipe Note
This cake tastes best served slightly warm with some of the extra syrup drizzled over top.