Baklava Torte Recipe

I absolutely detest working with filo pastry. It is so unbelievably fragile and I am a little bit heavy-handed and clumsy at the best of times without having to sweat over breaking the stuff while buttering it and transferring it to a dish. And it dries out really, really fast. You require patience and nerves of steel so I take my hats off to anyone who has mastered the art of baklava which requires a LOT of filo pastry.

Having said that, I love to EAT baklava. The crunchy nuts and the sweet syrup combined with the pastry is just absolutely to die for so when I came across a recipe for a Baklava Torte I got super excited. Cake I can handle. This cake has almonds, pistachios and walnuts on top of the batter and baked in. Then it’s drizzled with a honey lemon syrup while it’s still hot before being filled with mascarpone and cream. It’s not overly sweet but it’s definitely rich, super moist and it was a huge hit in my household. My husband had two pieces in a row (and he is a FUSSY cake eater) and then with a heavy heart, he stood in front of the fridge the next morning, announced what a fantastic cake it was before wrapping it up and taking to share with his workmates so he didn’t eat the rest. A necessary but brave sacrifice.

Notes: I found the mascarpone and the cream mixed together to be a little runny so I recommend whipping the cream to soft peaks first before mixing with the mascarpone. Add the lemon juice to the syrup mixture a little bit at a time and taste until you have the desired level of sweet/tart.

Cake
250g (8 oz) butter, softened
1/2 tsp almond extract
1 cup (220g) caster (super fine) sugar
4 eggs
1/3 cup (80ml) milk
1 1/2 cups (225g) self-raising flour
1/2 cup (60g) ground almonds
1 cup (70g) slivered almonds
1 cup (140g) coarsely chopped pistachios
1 cup (110g) coarsely chopped walnuts

Filling
250g (8 oz) mascarpone
1/2 cup (125ml) thickened (heavy) cream *See notes above
1/2 tsp ground cinnamon

Honey Lemon Syrup
3/4 cup (165g) caster (superfine) sugar
3/4 cup (180ml) water
1/3 cup (115g) honey
5cm (2-inch) strip lemon rind
1/4 cup (60ml) lemon juice *see notes above

Instructions

Cake: Preheat oven to 180C/160C fan-forced, 350F. Grease two deep 22cm (9 inch) round cake pans. Line bases with baking paper.

Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in milk, sifted flour and ground almonds, in two batches.

Spread mixture evenly between pans; top with combined slivered almonds, pistachios and walnuts, pressing down lightly.

Bake cake for 35 minutes or until a skewer inserted into the centre comes out clean. Using a skewer, pierce hot cakes a few times, then drizzle 1/4 cup hot syrup over each hot cake. Cool cakes in pan. Cool remaining syrup.

Honey Lemon Syrup: Stir sugar, the water, honey and rind in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Remove from heat; stir in juice. Discard lemon rind.

Filling: Combine mascarpone, cream and cinnamon in a small bowl.

Assembly: Place one cake on a cake stand or plate; spread with mascarpone cream, then top with remaining cake.

Serve cake topped with remaining syrup.

Yum

Baklava Torte Recipe

Ingredients

Cake
250g (8 oz) butter, softened
1/2 tsp almond extract
1 cup (220g) caster (super fine) sugar
4 eggs
1/3 cup (80ml) milk
1 1/2 cups (225g) self-raising flour
1/2 cup (60g) ground almonds
1 cup (70g) slivered almonds
1 cup (140g) coarsely chopped pistachios
1 cup (110g) coarsely chopped walnuts
Filling
250g (8 oz) mascarpone
1/2 cup (125ml) thickened (heavy) cream *See notes above
1/2 tsp ground cinnamon
Honey Lemon Syrup
3/4 cup (165g) caster (superfine) sugar
3/4 cup (180ml) water
1/3 cup (115g) honey
5cm (2-inch) strip lemon rind
1/4 cup (60ml) lemon juice *see notes above

Instructions

Cake: Preheat oven to 180C/160C fan-forced, 350F. Grease two deep 22cm (9 inch) round cake pans. Line bases with baking paper.
Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in milk, sifted flour and ground almonds, in two batches.
Spread mixture evenly between pans; top with combined slivered almonds, pistachios and walnuts, pressing down lightly.
Bake cake for 35 minutes or until a skewer inserted into the centre comes out clean. Using a skewer, pierce hot cakes a few times, then drizzle 1/4 cup hot syrup over each hot cake. Cool cakes in pan. Cool remaining syrup.
Honey Lemon Syrup: Stir sugar, the water, honey and rind in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Remove from heat; stir in juice. Discard lemon rind.
Filling: Combine mascarpone, cream and cinnamon in a small bowl.
Assembly: Place one cake on a cake stand or plate; spread with mascarpone cream, then top with remaining cake.
Serve cake topped with remaining syrup.

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