Name: Irresistibly Moist Baklava-Inspired Almond Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups Almond Flour (Can substitute with coconut flour); 1 cup Honey (Maple syrup can be used as a twist); 3 large Eggs (Acts as a binder); 1 teaspoon Ground Cinnamon (Ground nutmeg can be an alternative); 1 teaspoon Ground Cardamom (Allspice or cloves can be substituted); 1/2 teaspoon Salt (Enhances overall flavor); 1 teaspoon Baking Soda (No substitutes needed); 1/2 cup Olive Oil (Melted coconut oil can also be used); 1 teaspoon Vanilla Extract (Swap with almond extract if desired); 1 cup Honey (Adjust amount for desired sweetness); 1/2 cup Water (Required for syrup preparation); 2 tablespoons Lemon Juice (Adjust to taste); 1/2 teaspoon Ground Cinnamon (Optional for extra flavor); 1/2 cup Chopped Pistachios (Can substitute with walnuts or almonds)

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Introduction

This irresistibly moist baklava-inspired almond cake combines the rich flavors of honey, warm spices, and crunchy nuts. It’s a delightful dessert that brings the essence of traditional baklava into a simple, easy-to-make cake perfect for any occasion.

A close-up view of a round three-layer cake with a slice removed, showing its layers clearly. The bottom layer is a thick, crumbly golden brown crust. The middle layer is a smooth and sticky light brown caramel filling. The top layer is a shiny caramel glaze with a wavy texture, decorated with small pieces of pale nuts and sprinkled almond flakes. The cake sits on a white plate with a delicate black floral pattern around its edge, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour (can substitute with coconut flour)
1 cup honey (maple syrup can be used as a twist)
3 large eggs (acts as a binder)
1 teaspoon ground cinnamon (ground nutmeg can be an alternative)
1 teaspoon ground cardamom (allspice or cloves can be substituted)
1/2 teaspoon salt (enhances overall flavor)
1 teaspoon baking soda (no substitutes needed)
1/2 cup olive oil (melted coconut oil can also be used)
1 teaspoon vanilla extract (swap with almond extract if desired)
1 cup honey (for syrup, adjust amount for desired sweetness)
1/2 cup water (required for syrup preparation)
2 tablespoons lemon juice (adjust to taste)
1/2 teaspoon ground cinnamon (optional for extra flavor in syrup)
1/2 cup chopped pistachios (can substitute with walnuts or almonds)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a cake pan with parchment paper for easy removal once baked.
Step 2: In a bowl, whisk together the eggs, 1 cup honey, olive oil, and vanilla extract until smooth.
Step 3: Combine almond flour, 1 teaspoon ground cinnamon, ground cardamom, salt, and baking soda into the wet mixture, mixing until well blended.
Step 4: Pour the batter into the prepared pan and spread it evenly.
Step 5: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: While the cake bakes, prepare the honey syrup by heating 1 cup honey, water, lemon juice, and 1/2 teaspoon ground cinnamon in a small pot until combined and warm.
Step 7: Once baked, cool the cake in the pan for 10 minutes before transferring it to a wire rack.
Step 8: Drizzle the warm honey syrup generously over the top of the cake and sprinkle with chopped pistachios.

Tips & Variations

For a nut-free version, replace almond flour with oat flour and omit pistachios.
Use maple syrup instead of honey for a vegan twist.
Adding a splash of rose water to the syrup enhances the Middle Eastern flavors.
Serve with a dollop of whipped cream or Greek yogurt for added richness.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Reheat gently before serving to soften the syrup, or serve chilled for a firmer texture.

How to Serve

A close-up image of a square pastry slice showing five distinct layers on a white plate. The bottom layer is a light brown crumbly base, followed by a dense, nutty layer with visible pieces of chopped nuts. Above that is a smooth, light yellow custard-like layer. Next is a thin, caramelized golden brown layer with a glossy surface. The topmost layer is a thin, shiny caramel glaze sprinkled with whole almonds and crushed nuts, with some crumbs scattered around the base. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour is key to achieving the moist, nutty texture of this cake, but you may substitute with all-purpose flour. Keep in mind the texture and flavor will be different, and you might need to adjust the liquid ingredients.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Baking time may vary slightly depending on your oven.