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Baklava Cake

A perfect celebration cake. This is my take on the classic baklava sweet treat. It is filled with nuts, filo pastry and orange blossom water making for the perfect Eid dessert.
Prep Time 15 mins
Cook Time 35 mins
Course Dessert, Cake
Cuisine Middle Eastern, Egyptian
Servings 8 people


  • Large mixing bowl
  • Whisk
  • 9inch Round Cake tin
  • Baking paper
  • Small mixing bowls
  • Sauce pot
  • Knife



  • 3/4 cup Walnuts coarsely chopped
  • 1/2 cup Pistachios coarsely chopped
  • 1/4 cup Almonds coarsely chopped
  • 2 tsp Cinnamon powder
  • 5 tbsp Butter melted
  • 1/4 cup Brown sugar
  • 1/4 cup Honey
  • Pinch of salt
  • 1 tsp Orange blossom water


  • 1/2 cup Oil
  • 1/2 cup Castor sugar
  • 1/2 cup Yogurt
  • 1/4 cup Milk
  • 2 Eggs
  • 1 1/2 cup flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • Pinch of salt
  • 1 tsp Vanilla
  • 1 tsp Orange blossom water


  • 1/4 cup Sugar
  • 1/4 cup Honey
  • 3/4 cup Water
  • 1/2 tsp Orange blossom water
  • 2 tsp Lemon juice

Filo pastry garnish

  • 2 Filo pastry sheets sliced
  • 2 tsp Castor sugar
  • 1/2 tsp Cinnamon powder
  • Zest of 1/2 Orange


  • Preheat the oven to 180℃ and line a 9 inch round cake tin with oil and baking paper at the bottom.

Nut topping

  • To make the nut topping, add all the nuts into a mixing bowl, add the brown sugar and cinnamon powder, stir well to combine. Pour in the honey and orange blossom water, stir until the mixture looks damp.
  • Spoon the mixture into the prepared tin and flatten it down with the back of a spoon. Ensure to level the nuts out in order it to bake evenly.

Cake Batter

  • In a large bowl whisk the oil with the sugar, add the eggs, yogurt, milk and whisk until combined.
  • Add all the dry ingredients and whisk again. Pour the batter into then lined with baking paper and the nut topping mixture.
  • Bake at 180℃ for 30-35 mins until the top is risen and golden brown. A tooth pick inserted into the center should come out clean.

Honey syrup

  • Add all the ingredients into a small sauce pot. Bring the mixture to a bubble and let it simmer for a few minutes until reduced to half. Set aside to cool down before serving.
  • Filo pastry garnish
  • Cut up your filo pastry sheets in strips. Like the shape of fettuccine pasta. Deep fry in hot oil until golden in color. Remove from the hot oil and drain the excess oil on paper towel. Immediately sprinkle with cinnamon sugar and orange zest. Let it cool completely before using as a garnish.


  • While the cake is still warm and not cooled down completely, run a knife around the edges of the cake to ensure it will release when flipped over. Flip the cake over onto a serving platter, cake stand or plate. Top the cake with the filo pastry garnish and drizzle over the warm syrup.
  • Slice and serve the cake with more syrup, some pistachio or vanilla ice cream.


  • Do not over mix the cake batter as this will make the cake dense once baked.
  • Keep an eye on the filo pastry garnish while frying as it will go dark and burn easily.