Baklava cake—”Persian syrup cake” or “cake sharbati,” as the Persians would say—is a crazy confection, a cross between dessert and hedonism. Its golden hue comes from saffron, and its delectable taste from a combination of saffron, rose water, cardamom, and cinnamon.
The aroma of saffron, rose petals, cinnamon, and cardamom, wrapped in a thin layer of delicious pastry, evokes nostalgia for an old-fashioned Iranian party. The smell of this original and ancient Iranian sweet will intoxicate you, taking you straight back to your childhood. And its texture is just as soft and spongy as it melts in your mouth when you eat it.
The baklava syrup is the soul of this recipe, the essence that makes it whole. it’s the secret that makes the Persian baklava cake so good.
After the cake is baked, it’s sliced into square and rhombus shapes to make it look fancier and absorb the syrup better. Making holes in the surface of the cake with toothpicks also facilitate syrup penetration into the cake’s interior.
Iranians bake two versions of this cake, one with the filling mixture poured into it and one without. Filling ingredients include walnuts, cinnamon powder, and cardamom powder.
The nuts used inside the baklava cake make it nutritious, but if you don’t want to use them, simply leave them out and you’re still getting to enjoy all of the unique aroma and taste of baklava cake. This cake is as divine as a slice of heaven.
In this recipe, I will guide you through the process of making the Persian best baklava cake ever seen. So, stay with me.
Why is baklava syrup used in Persian baklava cake?
In its quest for the golden hue and pleasant flavor of saffron, this syrup penetrates the heart of the cake. Sharbat, is a Persian word for syrup, and this recipe gets its name from the syrup and is therefore also called “Syrup Cake” or “Cake Sharbati”. Persian syrup cake causes your brain to implode with happiness.
When to pour baklava syrup on the cake?
Do not rush to pour baklava syrup over the hot cake the moment it is removed from the oven. Instead, let the cake cool for several minutes and then slowly apply the syrup. Also, you must allow the syrup to cool slightly before pouring it over the cake. If both the cake and syrup are hot, the cake may become doughy.
how to grease the pan?
We do not need greaseproof paper to grease the pan in this recipe. You can grease it in one of the following ways:
- Use cooking spray.
- Mix 1 tablespoon of flour with 1 to 2 tablespoons of oil, stir and spread in the pan.
How to cut baklava cake?
Baklava is generally cut into squares, rectangles, or rhombus. Rectangle cuts are simple, but rhombus cuts can be tricky. If you want rhombus cuts, try this method:
- First, cut the cake into several straight slices (whether the pan is square or round).
- In the second step, make oblique cuts to get a rhombus shape
*A square or rectangular cake pan will make cutting easier.
Ingredients in baklava cake:
Ingredients in baklava syrup:
Persian Baklava Cake recipe
- 100 g Butter
- 100 g Oil
- 300 g Flour
- 1 cup Sugar
- 3 tsp Baking powder
- ½ cup Milk
- 5 Eggs
- ¼ tsp Vanilla
- Pistachio powder, coconut powder, or almond powder for decoration
- 1 cup Sugar
- ½ cup Water
- 3 tbsp Rosewater full
- 1 tsp Saffron dissolved saffron (thick)
Ingredients used to fill baklava (optional)
- 1 cup chopped walnuts grind, but not powdered
- ½ tsp Cardamom powder
- ½ tsp Cinnamon powder
- Grease a 20 by 30 rectangular or 27 round cake pan with a mixture of flour and oil.
- Preheat the oven to 180 degrees Celsius. If you have an electric oven, set it to 160 degrees.
- Combine flour with baking powder and sift in the mixture 3 times.
- Mix the filling ingredients, including chopped walnuts, cinnamon powder, and cardamom powder, and set aside. (Optional)
- In a mixing bowl, beat the butter and sugar together with a mixer until light and fluffy.
- Lower the mixer's speed, then add the oil gradually.
- Add eggs, one at a time, beating 10 seconds for each egg. Add each new egg when the previous one has been absorbed.
- Add the vanilla and keep beating for another 3 to 4 minutes.
- Add the milk. Once you’ve stirred in the milk, stop the mixer
- Add flour and baking powder in two to three steps. Stir with a whisk or silicone spatula.
- If you don't want to use the filling mixture, pour all the batter into the pan.
- If you want to add the filling to your cake, first pour half of the batter into the pan, then spread the mixture evenly across the bottom of the pan.
- Then sprinkle the filling stuff including walnuts, cinnamon powder, and cardamom on the batter.
- Using a piping bag, pour the remaining batter over the walnuts. Then smooth the batter with a spoon or silicone spatula.Do not flatten the batter too much, or walnuts may come out.
- Place the pan in the preheated oven for 30 to 40 minutes.
- Do a toothpick test after 30 minutes. Insert a toothpick into the center of the cake; if it comes out clean, the cake
For the syrup:
- Combine water and sugar and let the mixture reach a rolling boil over medium heat.
- Add dissolved saffron and rose water and turn off the heat
- When the cake and syrup have cooled, use a toothpick to poke a few holes in the cake and pour the syrup over it; let it soak in well
- Cut the cake into slices; decorate each one with pistachio powder, coconut powder, or rose buds.Place the cake in a serving dish. Enjoy your meal.