Recipe: Baklava cake

Enjoy the flavours of fine Persian cuisine in the form of a cake, without having to fuss over the phyllo dough.


March 27, 2014

If you love Baklava, this recipe is for you. Enjoy the flavours of fine Persian cuisine in the form of a cake, without having to fuss over the phyllo dough.

For the cake:



For the syrup:



Method

For the cake:

•  In a bowl, beat the butter and sugar thoroughly.

•  One by one, add the eggs to the mixture and beat.

•  Add rose water and cardamom.

•  Gradually, sift in the flour and baking powder into the mixture.

•  Bake the batter in a pre-heated oven for about 30 to 40 minutes.

•  Once baked, allow the cake to cool before further application.

For the syrup:

•  Mix the remaining sugar and ½one cup of water together and boil until it becomes thick.

•  Stir rose water, saffron and honey in a cup.

•  Cut the cake into small squares or triangles and pour the hot syrup over it.

•  Set the cakes aside for 10 minutes to allow the syrup to sink in.

•  Garnish each piece with ground almonds or pistachios and serve. Your desert is now ready.

Gulnaz Mondegarian is an expert in Iranian cuisine who has co-hosted Food Diaries alongside Zarnak Sidhwa to celebrate Community Food Week

Published in The Express Tribune, Ms T, March 23rd, 2014.

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