Eggless Baklava Cake
Eggless Baklava Cake
Eggless Baklava Cake is a moist and flavourful cake enriched with dried fruits and infused with the essence of honey and nuts. It offers a delightful blend of healthiness and sweetness!
This Eggless cake is a harmonious fusion of traditional baklava and cake, featuring layers of moist cake that include the distinct flavours of honey, nuts, and spices.
Baklava, a Middle Eastern pastry, is widely regarded as one of the most popular pastries in its region. It comprises three layers: crispy phyllo dough, a finely chopped nut filling, and a sweet syrup. The specific types of nuts, spices, and syrup used can vary by region, but Baklava consistently provides a sensory, delectable, and delicious experience.
I love baklava in any form – it’s incredibly satisfying. This recipe for Baklava Cake stands out due to its hint of honey, touch of spice, nuttiness, and exceptionally moist and flavourful crumb. It is sticky, sweet, and succulent, making it a perfect complement to a hot cup of tea or coffee at any time of day.
The honey syrup enhances both the moisture and sweetness of the cake. You may experiment with different flavours, such as lemon, orange, and rose petals, which complement the cake exceptionally well.
This Baklava Cake recipe is ideal for special events and celebrations. It can be served as a dessert following a meal or enjoyed with a cup of tea or coffee.
Other recipes you might like to try are
Eggless Vanilla Chocolate Chip Cake,
Eggless Rose and Pistachio Cake,
Eggless Whole Wheat Jaggery Cake,
Ingredients
For the Nuts Mix
½ cup unsalted finely chopped walnuts
¼ cup unsalted finely chopped pistachios
1 teaspoon cinnamon powder
¼ cup honey
¼ cup almonds
For the Batter
2 tablespoons unsalted butter (room temperature)
1/4 cup oil
1/3 cup plain yogurt
½ cup milk
1½ cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla essence
¼ cup castor sugar
1 teaspoon cardamom powder
1 teaspoon rose essence
For Honey Sugar Syrup
2 tablespoons sugar
¼ cup honey
2 teaspoons lemon juice
1 cinnamon stick
Directions
In a bowl, combine the walnuts, pistachios, cinnamon powder, and honey. Stir gently with a spoon until well mixed.
Grind the almonds into a fine powder.
In a bowl, combine butter, oil, yoghurt, and milk. Whisk until well mixed.
Next, add sifted plain flour, baking powder, baking soda, castor sugar, almond flour, cardamom powder, and rose essence. Use an electric beater to whisk the batter until it reaches a smooth consistency.
Preheat the oven to 180C/fan160C/gas 4.
Grease the Bundt cake pan lightly with butter or non-stick cooking spray.
Spread the nuts mixture into the pan, reserving 2 tablespoons to be added to the batter.
Pour half of the batter into the Bundt pan and spread the nuts mixture over it. Then, add the remaining batter and gently tap the tin to smooth the top. Bake the cake for approximately 35-40 minutes.
In a saucepan, combine sugar, honey, lemon juice, 1 cup of water, and a cinnamon stick. Heat the mixture over medium heat until the sugar is fully dissolved and reaches a thick consistency. Remove from heat and discard the cinnamon stick.
Ensure the cake is fully baked by inserting a toothpick, skewer, or fork into the center. If it comes out clean, the cake is ready. Carefully remove the cake from the pan.
Pierce the cake with a fork and gently drizzle the honey sugar syrup over it and let it cool for a good 40-45 minutes, giving it time to soak and marry all the lip-smacking Middle Eastern dessert flavours.
