Baklava Cake

Baklava Cake is a combination of two mediterranean desserts, a delicious Crispy Baklava filled with mixed nuts and a sticky syrup filling. The cake is made with oil,yoghurt and our flavoured icing sugars making it a moist sponge. Combined together with a creamcheese and cream filling. It has so much flavour and texture.

To view our full range of Natural Flavoured Icing Sugars look here!

Ingredients:

Baklava

• 150g Sugar and Crumbs Natural Flavoured Icing Sugar
• 70ml Water
• 170g Filo Pastry
• 100g Pistachios
• 50g Walnuts
• 50g Hazelnuts
• 80g Melted Unsalted Butter

Cake

• 50g Sunflower Oil
• 100g Unsalted Butter Melted
• 180g Sugar and Crumbs Natural flavoured Icing Sugar – Lemon Drizzle, Orange Zest or Key Lime
• 3 Large Eggs
• 100g Greek Yoghurt
• 185g Plain Flour
• 8g Baking Powder

Filling

• 200g Cream Cheese
• 200ml Whipping Cream or Double Cream
• 75g Sugar and Crumbs Icing Sugar ( to match flavour already used or mix it up )

Method:

• Baklava – Start by making the syrup by adding the 150g icing sugar and 70ml water to a pan and heat to boiling point, let it simmer and add in 1 tbsp of honey, whisk in and then take off the heat and let it cool.
• Preheat the oven to 180c and take two cake tins the same size ive used 8 inch. Crush or chop all the nuts until very small but still have some bite, set aside. Trim the filo pastry so that it is a similar size to your tin. Melt the 80g of butter and use a pastry brush to brush the base of both tins. Now start to layer the filo one piece at a time and flick some butter over each layer, repeat for 4 layers then sprinkle over the nuts, drizzle 3 tbsps of syrup over the nuts. save the rest of the syrup for assembly. Repeat layering with another 4 layers, flicking butter inbetween each layer. On the final layer flick butter all over with another drizzle of syrup.
• Cut the baklava with a sharp knife before placing in the oven for 30-35mins until golden. Set aside.
• Cake – In a clean mixing bowl beat the oil and melted butter together, now add the sugar and beat in, next add the eggs and beat again. Add in the greek yoghurt and beat, add the flour and baking powder together before sifting into the batter. Fold in and then mix for a minute.
• Place in the oven on the same temperature and bake for 30-35 mins until golden and sponge bounces back. Once baked set aside.
• Filling – To make the filling whisk the cream cheese and double cream along with a tbsp of flavoured icing sugar until thick and creamy.
• Assembly – To assemble the Baklava Cake Start by placing the cake inside the cake tin once the sponge has been levelled. Drizzle with some of the syrup, spread over the filling evenly. Carefully tip out the baklava from the tin and arrange on top, drizzle with more of the syrup and then sprinkle with the reserved crush nuts.

Serve the Baklava Cake straight away or place covered in the fridge for upto 3 days.