Baklava Cake Recipe (Baghlava Cake Yazdi) – Quick and Easy!

Everyone knows and loves baklava. Well, I’m not that big of a fan of it. It’s just too sweet for me. The sugar hurts my throat, and it’s a whole thing. I remembered once I went to someones house and they had baklava cake – and it was SO delicious. Of course, I decided to make it!

It’s so moist, it melts in your mouth, and it has the perfect sweetness. Have it with a cup of tea after lunch or dinner and it will hit the spot! Honestly, I was shocked to see how EASY and quick this recipe it!

Let’s Get Started on baking this deliciousness!

What You Will Need:

1 Cup of All-Purpose Flour

6 Tbsp Unsalted Butter

3 Eggs

1/2 Cup of Sugar

1 Cup of Sugar

1/4 Cup Rose Water

1/4 Cup Rose Water

1 Cup Ground Almonds

1 Tsp Baking Powder

2 Tsp Honey

1/4 Tsp Saffron

1/4 Tsp Cardamom Ground Pistachio

How To Make It: First – before everything you will need to soak saffron in 1 tbsp boiling water for 30 minutes (this is for the ‘sauce’ part so let that vibe on the side while you make the cake!)

Now: CAKE TIME! – First, Preheat the oven to 340 degrees F. Then, to start the batter, put the unsalted butter in a blender. Add 1/2 cup of sugar and blend it until it is all mixed! While it’s still blending, add eggs to the mixture one by one. Then, add 1/4 cup rose water and the cardamom! As those are mixing, combine the flour with baking powder and sift it in the mixture gradually. Once done with that, stir in the ground almonds and continue to whisk it until they are all mixed well. Transfer the batter to a nonstick cookie pan and spread it across to cover the pan (for this, I used a pretty long pyrex and it still came out pretty thick when it was finished). Bake the batter for 35 to 40 minutes (but depending on the thinness and thickness, keep an eye on it). Remove the cake from the oven and allow it to cool down thoroughly!

Now: SYRUP TIME! – While the cake is cooling, in a small pot, combine 1 cup of sugar, 1/3 cup boiling water, and the presoaked saffron – stir them all together. Bring the pot to a boil over medium heat and keep it boiling until the syrup starts to thicken. Once it is starting to thicken, stir in the 1/4 cup of rose water and honey. Then, while that is still hot, cut the cake in traditional parallelogram shapes and pour/spread the hot syrup over the surface of the cooled down cake. Let the cake vibe for about 10 minutes so the syrup and properly get soaked in! Garnish the cake with a pinch of the ground pistachio (I put it all over because I like pistachios). And you’re all done and ready to eat it! Like I mentioned, have it with some hot tea and enjoy!