Baklava is a very popular Turkish, Greek, and Middle Eastern pastry made with layers of crispy phyllo pastry and a cinnamon nut mixture drenched in an indulgent syrup or honey. It can be made with pistachios, walnuts, hazelnuts or a combination of nuts, and can include cardamom, cinnamon, and rose water.
This Pistachio Baklava Cake is a twist on traditional baklava by turning the classic nutty filo pastry dessert into a layered cake with a rich whipped mascarpone cream. It has all the wonderful spices, rose water, and crunch of pistachios and walnuts. Deliciously moist and fragrant, topped with crisp filo pastry and soaked in a tangy sticky syrup. It will have everyone asking for a second slice!
|Pistachio Cake||Baklava Top|
|Whipped Mascarpone Cream||Syrup|
- Line a 24-cm springform pan with parchment paper. Whisk together the spelt flour, pudding mix, baking powder, and spices in a bowl. Set aside. Preheat the oven to 180C/350F.
- Place the softened butter, avocado oil and sugar and beat until light and creamy, then add the eggs, one after one, beating until combined before adding another one.
- Sift the flour mixture and add half of the mixture and fold into the whipped butter. Add in Greek yoghurt and then the remaining flour mixture. Now fold in the chopped pistachios.
- Pour the batter into the prepared baking pan and bake for 35-40 minutes or untill a toothpick inserted into the center and comes out clean or with very few crumbs. Remove and cool on a wire rack.
- To prepare the baklava, coarsely grind nuts in a food processor. Transfer 3/4 of the nuts to a bowl, then pulse the remaining nuts until fine. Add in cinnamon and rose water.
- Grease base and sides of a 24cm baking pan with butter. Trim the filo pastry sheets to fit into a 24cm baking pan. Place 1 filo sheet into the prepared pan and brush with a little of the melted butter. Top with another filo sheet and brush lightly with more butter. Repeat with another 7 filo sheets and butter until you have a stack of 9 sheets.
- Sprinkle the nut mixture over the top and spread out evenly. Repeat buttering and layering with the remaining 9 filo sheets. Use your hands to press filo gently to compress slightly.
- Cut into 8 slices and brush the top with the remaining butter. Bake in the middle of hot oven for 35-40 minutes until golden brown.
- To make whipped mascarpone cream, add the coconut cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form.
- To make the syrup, combine all ingredients in a saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and bring to a simmer. Cook for 5 minutes. Do not stir.
- Pour the syrup (reserve 2 tablespoons for the cake) over hot baklava in pan. Set aside for 2 hours or overnight or until the syrup is absorbed and baklava is cool.
- To assemble the cake, place the cake, with the smooth side up, on a plate. Brush the cake with reserved syrup and spread the whipped mascarpone on the pistacho cake. Very gently and carefully slide the baklava on the top of whipped mascarpone. Garnish with rose petals, saffron flowers and chopped pistachios.