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Irresistibly Moist Baklava-Inspired Almond Cake Recipe

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★★★★★

4.8 from 757 reviews

This irresistibly moist Baklava-inspired almond cake combines the nutty richness of almond flour with warm spices like cinnamon and cardamom, all sweetened naturally with honey. Finished with a fragrant lemon-honey syrup and topped with crunchy pistachios, this cake offers a delightful twist on traditional baklava flavors in an easy-to-make cake form.

Ingredients

Scale

Cake Batter

  • 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)

Honey Syrup and Topping

  • 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)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cake pan with parchment paper. This preparation ensures your cake will bake evenly and release easily from the pan once done.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, honey, olive oil, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, mix the almond flour, ground cinnamon, ground cardamom, salt, and baking soda thoroughly.
  4. Combine Wet and Dry Ingredients: Gradually add the dry mix to the wet mixture, stirring well until you achieve a consistent batter without lumps.
  5. Pour and Spread Batter: Pour the prepared batter into the lined cake pan and spread it evenly with a spatula to ensure uniform thickness.
  6. Bake the Cake: Place the pan in the oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with minimal crumbs.
  7. Prepare Honey Syrup: While the cake bakes, combine honey, water, lemon juice, and ground cinnamon in a small pot. Heat gently until the ingredients meld into a fragrant syrup, then remove from heat.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes to firm up.
  9. Finish with Syrup and Pistachios: Transfer the cake to a wire rack. While still warm, drizzle the honey syrup generously over the cake’s surface, allowing it to soak through. Finally, sprinkle the chopped pistachios evenly on top for a crunchy garnish.

Notes

  • You can substitute almond flour with coconut flour, but reduce the quantity as coconut flour is more absorbent.
  • Maple syrup can replace honey for a different yet delicious sweetness profile.
  • Adjust the lemon juice in the syrup to balance sweetness and acidity according to taste.
  • Use almond extract instead of vanilla extract to amplify the nutty flavor.
  • Chopped pistachios can be substituted with walnuts or almonds depending on availability and preference.
  • Ensure the cake is warm when adding the syrup for better absorption.

Keywords: baklava almond cake, honey almond cake, gluten free cake, Mediterranean dessert, baklava inspired dessert, cinnamon cardamom cake

Find it online: https://annakocht.com/irresistibly-moist-baklava-inspired-almond-cake-recipe/