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Persian Baklava Cake recipe

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Author: Aloorecipes

Ingredients

  • 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

baklava syrup

  • 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

Instructions

  • Grease a 20 by 30 rectangular or 27 round cake pan with a mixture of flour and oil.
    grease the pan
  • 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.
    beat the butter and sugar
  • Lower the mixer's speed, then add the oil gradually.
    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 eggs one at a time
  • Add the vanilla and keep beating for another 3 to 4 minutes.
    Add the vanilla
  • Add the milk. Once you’ve stirred in the milk, stop the mixer
    Add the milk
  • Add flour and baking powder in two to three steps. Stir with a whisk or silicone spatula.
    Add flour and baking powder
  • If you don't want to use the filling mixture, pour all the batter into the pan.
    batter the baklava cake
  • 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.
    Baklava batter in the pan
  • Do a toothpick test after 30 minutes. Insert a toothpick into the center of the cake; if it comes out clean, the cake
    Baklava cake is ready

For the syrup:

  • Combine water and sugar and let the mixture reach a rolling boil over medium heat.
    Combine water and sugar
  • Add dissolved saffron and rose water and turn off the heat
    Add dissolved saffron and rose water
  • 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
    pour syrup over the cake
  • 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.
    Iranian baklava cake at the cake stand

Notes

I suggest using a piping bag for the second layer to spread the batter evenly, but if you don’t have a piping bag, it is okay.
However, without a piping bag, the batter will be difficult to spread over the walnut filling and so the filling may ooze out from the batter. Make sure that the filling mixture is covered by the batter.