Baklava cake ingredients
2 tablespoons butter
4 tablespoons brown sugar
2/3 cup chopped walnuts
1 1/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 cup sugar (plus 4 tablespoons, divided)
1 cup yogurt
3 large eggs
1/2 cup light olive oil
4 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon vanilla
A quarter cup of honey
1/4 cup water
Pistachios
1 pinch of lemon zest
How to prepare baklava cake
Preheat the oven at 180 degrees Celsius.
Line an 8 x 11-inch baking dish with parchment paper.
In a small frying pan over medium heat, melt the butter.
Add the brown sugar to the mixture until it dissolves, then remove it from the heat, add the walnuts and pistachios, and stir to coat.
In a large bowl, sift the flour, baking powder, salt, baking soda and cloves.
In a separate large bowl, mix one cup of sugar, milk, eggs, olive oil, orange juice, zest, and vanilla.
Add the dry ingredients to the wet ingredients and mix until the flour is combined, being careful not to over mix.
Pour the mixture into the pan, over the walnuts and pistachios. Bake for 40-45 minutes, until golden brown or a toothpick comes out clean.
Meanwhile, prepare the syrup by combining the remaining sugar with the honey, water, whole cloves, and a little lemon peel in a small saucepan. Cook over medium heat for about 5 minutes, stirring frequently, until the sugar dissolves and the mixture becomes syrupy.
Leave the baklava cake to rest on the baking rack for 10 minutes. Then carefully invert the cake onto a serving plate and spread the syrup on it while it is still warm. Let it cool completely before serving.