Baklava Cake

Recipe for Baklava Cake

Ingredients:

• 100g all-purpose flour
• 1 tbsp baking powder
• 100g fine semolina
• 1 tsp ground cinnamon
• 60g walnuts
• 60g pistachios
• 4 large eggs, separated
• 100g caster sugar

For the filo layers:

• 150g melted butter
• 8 sheets of filo pastry

For the syrup:

• 400g caster sugar
• 80g honey
• 1-2 tbsp rosewater
• 1 cinnamon stick

To decorate (optional):

• Chopped walnuts and pistachios
• Edible rose petals
• Whipped cream flavored with rosewater

Method:

1. Preheat the oven to 200C/180C fan/gas 6.
2. In a large bowl, combine the all-purpose flour, baking powder, semolina, and cinnamon.
3. In a food processor, coarsely chop the walnuts and pistachios. Add them to the dry ingredients mixture.
4. Using an electric whisk, beat the egg whites on high speed until stiff, slowly adding half of the caster sugar. Reduce the speed to medium, and beat for around 5 minutes until the meringue is firm. Set aside.
5. Using the same whisk, beat the egg yolks on high speed, gradually adding the remaining sugar. Beat for around 10 minutes until the mixture is pale and doubled in volume.
6. Gently fold the egg whites into the egg yolk mixture. Add the nut and flour mixtures, and carefully fold them in. Set aside.
7. For the filo layers, use some of the melted butter to brush the inside of a 23cm Bundt tin. Lay the sheets of filo on a board, and cut them in half down the middle to give you 16 strips. Brush one strip at a time with more butter, and arrange in the tin, making sure the inside of the ring is covered with an overhang. Repeat with the remaining filo.
8. Pour the sponge mixture into the filo-lined tin. Fold the overhanging filo over the top, scrunching it up slightly to create a top to the cake. Drizzle any remaining butter over the filo.
9. Bake the cake for 40-45 minutes until golden and a skewer inserted into the middle comes out clean.
10. Meanwhile, in a pan, add the caster sugar, honey, rosewater, cinnamon stick, and 400ml water. Place over low heat, and cook, occasionally stirring, until the sugar has dissolved. Bring to a boil and bubble for 5-7 minutes until thickened and syrupy.
11. Once the cake is cooked, remove from the oven. Leave it to cool for 5 minutes before carefully turning out onto a plate. Pour the syrup over the cake and allow it to soak in. Leave to cool before serving.
12. You can decorate with chopped nuts, edible rose petals, and whipped cream flavored with rosewater if desired.

Enjoy your Baklava Cake!