I've been dreaming about making this cake formonths now... I love Persian Baklava - the aromatic flavors of cardamom androsewater, mixed with the crunch of almonds and pistachios. Delicious. Afew months ago my aunt made what she called Baklava Cake, something I hadn't seen before. My husband of course ate it and loved it, and I watched patiently as he devoured a plate full of it. On two occasions.
My original idea was actually just to make a cake called "Honey Almond Cake" but then I thought I could go ahead and add in the extra spices and flavors and see how the Baklava Cake would turnout. Success! Now I totally understand that these flavors are notfor everyone- especially the American palate. So if you want to leavethem out, it's up to you, and you can just have the Honey Almond Cake and callit a day. Or you can just add less. The first time I made this I actually made it with Persian Saffron as well (my idea was actually "Saffron HoneyAlmond Cake!") which I appreciated, but I'll also leave that up to you ifyou're adventurous and want to add it in (it's also an expensive spice toacquire.)
The best news about this cake is that it’s reallysimple and easy to make. Because it is egg free I added in the Chia seed meal, and the Apple sauce adds sweetness and replaces butter. I used almond flourfrom Trader Joe’s in this recipe- it’s inexpensive which is helpful, but I also added the weight if you want to weigh and use your own almond flour. I’m sure blanched almond flour will be even lighter and more delicious.
This is my submission to October’s ‘Go ahead honey,it’s gluten free’ – Spiced Desserts that I’m hosting here on For the Love ofFood!
Baklava Cake
(gluten, soy, dairy, egg, grain free, and paleo)
(gluten, soy, dairy, egg, grain free, and paleo)
½ cup organic applesauce(unsweetened-just apples)
1 Tbsp organic chia seed meal
1/3 cup - ½ cup honey(depending on your taste)**
½ Tbsp Rose Water
2 cups almond flour(Trader Joe’s)/7 ¾ oz/220 g
1 tsp baking powder
1 tsp cardamom powder
¼ tsp Celtic Sea Salt®
1 tsp of prepared saffron(optional)
Topping
Slivered almonds
Ground pistachios
Preheat oven to 350°F and grease either an 8” glass pyrex or an 8” parchment-lined pan.
If using saffron prepare: take ¼ tsp saffron threads and grind in a mortar and pestle. Add ½ Tbsp boiling water and let sit while you go on to the next step.
In mixer bowl, beat applesauce with chia meal onhigh for one minute stopping once to scrape down the sides and bottom.
Add honey, rosewater, and saffron (if using) andbeat until combined.
In a small bowl whisk together the dry ingredients:almond flour, baking powder, salt, cardamom, and baking powder. Add to mixer bowl and beat just untilincorporated. Stir once or twice with spatula/spoonula
just to make sure the bottom was mixed in.
just to make sure the bottom was mixed in.
Pour into preparedpan and bake for 30 minutes.
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| In glass pyrex |
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| In parchment-lined pan |
Top of cake should be golden and toothpick comesout clean.
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Cool on cooling rack untilcool, slice in diamonds, and top with crushed pistachios and slivered almonds.
Enjoy with a nice hot cup of tea!
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baklavaaa.. enjoyed eating it while in Greece but it never really crossed my mind to make my own till now. :) JOY! thanks
ReplyDeleteI love all those flavours - honey, saffron, pistachios, rosewater and cardamom - yum! I also ove the idea of having those flavours in a toothsome almondy cake that doesn't make your teeth ache with the sweet syrup drizzled all over it! Beautiful rosebuds!
ReplyDeletex x x
Where do you get your rosewater?
ReplyDeleteI've seen it in little mediterranean grocery stores, as well as a russian grocery store.
DeleteKaterina- I hope you get to!
ReplyDeleteNaomi- i know what you mean! one could definitely do a syrup over it if they want it, but not necessary :)
Heather- i get mine at a local middle eastern grocery store. I've also gotten it at Asian and Latin Am. stores that have a few Middle Eastern items. Amazon has it for sale as well (but more expensive), so I've updated the recipe to include the link to the brand I use.
I love your theme. This is such a lovely dessert. I have gotten so used to a gluten and grain free diet that there are not too many gluteny things I really miss, but greek and middle east desserts would be the exception. I'll have to bookmark this.
ReplyDeleteWow! That looks yummy. I may have to try this one if I can track down all the ingredients needed.
ReplyDeleteMadison xxx
Looks ahhhhhmazing!!!
ReplyDeleteWant to make this recipe but with dairy and flour. Any suggestions?
ReplyDeleteI have no idea for my own recipe, but this is a recipe for baklava cake that does include those items: http://americanpistachios.org/recipes-and-snacking/recipes/pistachio-baklava-cake-najmieh-batmanglij
DeleteI've made this cake several times and always get compliments on it. Thank you for the recipe!
ReplyDeleteUseful information shared. I am very happy to read this article. Thanks for giving us nice info. Fantastic walk through. I appreciate this post.
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