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Baklava Cake (Almond Cake)
INGREDIENTS:
- 6 eggs
- 1 cup sugar
- 3 /4 cup canola oil
- 2 ½ tsp ground cardamom
- 3 cups almond slivers, plus 1/4 cup for garnish
- 1 cup flour
- 1 tsp baking powder
- 1/4 cup pistachios, finely chopped (optional)
SYRUP INGREDIENTS:
- 1 ½ cup sugar
- 1 ½ cup water
- 2 TBS lemon juice
- ½ cup rose water
- Preheat oven to 350ºF.
- Spray an 8" x 8" baking pan and a 9" x 13" baking pan with cooking spray.
- In a medium-sized bowl whisk until white in color:
- 6 egg yolks
- 1 cup sugar
- Mix in:
- 3 /4 cup canola oil
- 2 ½ tsp ground cardamom
- In a food processor grind until fine powder:
- 3 cups almond slivers
- Make sure it measures out to 2 1/2 cups and add to egg yolk mixture.
- In a small bowl whisk together until glossy:
- 6 egg whites
- Add to egg yolk mixture and combine.
- Gradually whisk in:
- 1 cup flour
- 1 tsp baking powder
- Pour batter into prepared pans. You do not want a thick cake so make sure batter is 1/2-inch to 3/4-inch deep in pans.
- Bake for 30 minutes or until toothpick inserted to center of brownie comes out clean.
- In a small saucepan combine and bring to boil for 5 minutes:
- 1 ½ cup sugar
- 1 ½ cup water
- 2 TBS lemon juice
- Remove saucepan from heat and stir in:
- ½ cup rose water
- Cut the cake into desired shapes.
- Pour the syrup on it while the cake is hot.
- Garnish cake with:
- 1/4 cup almond slivers
- 1/4 cup pistachios, finely chopped (optional)
- Let cake cool to room temperature and then serve.
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
Servings: 48 2-inch pieces
Serving Size: 1 piece
Serving Suggestions: Rose water can be found at middle eastern stores. If you don't have rose water, substitute with 1 1/2 cups of honey and a shot (1.5 fl oz) of brandy. For more Perisan sweets try Persian Saffron Cookies, Saffron Rice Pudding (Sholeh-Zard), and our Persian Baklava.