Creamy Baklava Cake with Walnuts and Pistachios
Moist baklava cake combines the warm, nutty flavors of traditional baklava with the soft, tender texture of a syrup-soaked cake. Easy to make and packed with pistachios, it’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 20 minutes 1x
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cardamom
3/4 cup granulated sugar
1/2 cup unsalted butter (or oil)
3 large eggs
3/4 cup yogurt
1 tsp vanilla extract
1 cup chopped pistachios and walnuts (mixed)
Syrup:
1/2 cup water
1/3 cup sugar
1/3 cup honey
2 tbsp lemon juice
Instructions
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Preheat oven to 350°F. Grease a 9-inch pan and line with parchment.
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Whisk flour, baking powder, soda, salt, cinnamon, and cardamom.
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In another bowl, beat butter and sugar until fluffy. Add eggs one at a time.
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Mix in yogurt and vanilla. Gradually add dry ingredients.
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Fold in chopped nuts. Pour into pan and sprinkle with reserved nuts.
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Bake 35–40 minutes until a toothpick comes out clean.
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Simmer syrup ingredients for 5–7 minutes. Cool slightly.
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Poke cake and pour syrup evenly while warm. Cool before slicing.
Notes
Store at room temp for 2–3 days. Add rosewater or orange zest for flavor variation.