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Pistachio Baklava Cake

Pistachio Baklava Cake

Indulge in the rich flavors of Pistachio Baklava Cake, a stunning fusion of nutty pistachios, flaky baklava layers, and floral orange blossom syrup. Perfect for celebrations or weekend treats!
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Servings: 10 pieces
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Panko breadcrumbs (about 110g)
  • 1 cup whole roasted pistachios
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 large eggs room temperature
  • 3/4 cup powdered sugar (105g)
  • 4 oz unsalted butter melted and slightly cooled
  • 85 g unsalted butter melted
  • 16 sheets phyllo dough
  • 1 cup ground roasted pistachios
  • 1 cup powdered sugar (100g)
  • 1/4 cup honey
  • 3/4 cup water
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon rose water
  • 1/2 teaspoon orange blossom water

Equipment

  • Stand mixer or hand mixer
  • Food processor
  • 6-inch round cake pans
  • Parchment paper
  • Pastry brush

Method
 

  1. Preheat the oven to 175°C (350°F). Grease two 6-inch round pans, line with parchment paper, and dust with flour.
  2. In a food processor, blitz Panko, pistachios, baking powder, cinnamon, and nutmeg until finely ground.
  3. Beat the eggs and powdered sugar in a stand mixer until thick and pale, about 5 minutes.
  4. Gently fold in the dry ingredients and stream in the melted butter.
  5. Divide the batter between prepared pans and bake for 25-30 minutes. Check with a toothpick for doneness.
  6. While cakes bake, prepare the baklava layer by folding phyllo sheets, cutting circles, and brushing each with melted butter.
  7. Layer phyllo in the pans, sprinkling ground pistachios midway.
  8. Bake baklava layers until golden brown, about 30-35 minutes, and drizzle with syrup immediately.
  9. In a saucepan, combine sugar, honey, water, and lemon juice; boil, then simmer for 5 minutes.
  10. Remove from heat and stir in rose and orange blossom waters; allow to cool.
  11. Trim the tops of the cakes to level them; layer cake, syrup, baklava, and repeat.
  12. Finish with syrup on top and crushed phyllo for decoration, coating sides with ground pistachios.

Nutrition

Calories: 320kcalCarbohydrates: 36gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

This recipe is very appreciated for its simplicity and irresistible taste. A dessert that will showcase your pastry skills!
Tried this recipe?Let us know how it was!