Baklava Cake (Almond Cake)
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Ingredients:
- 6 eggs, large
- 2 1/2 cup granulated sugar
- 3/4 cup vegetable oil
- 2 1/2 tsp cardamom, ground
- 3 1/4 cup almond slivers
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 1/2 cup water
- 2 TBS lemon juice
- 1/2 cup rose water
- 1/4 cup pistachios, shelled & finely chopped
Instructions:
Preheat oven to 350ºF.
Spray an 8" x 8" baking pan and a 9" x 13" baking pan with cooking spray.
Separate yolks and whites into two medium-sized bowls from:
- 6 eggs, large
In the bowl with the egg yolks add and whisk together until white in color:
- 1 cup granulated sugar
Whisk in:
- 3/4 cup vegetable oil
- 2 1/2 tsp cardamom, ground
In a food processor grind until fine powder:
- 3 cup almond slivers
Make sure it measures out to 2 1/2 cups and add to egg yolk mixture.
Using the reserved egg whites, whisk until glossy.
Add to egg yolk mixture and combine.
Gradually whisk in:
- 1 cup all-purpose flour
- 1 tsp baking powder
Pour batter into prepared pans. You do not want a thick cake so make sure batter is 1/2-inch to 3/4-inch deep in pans.
Bake for 30 minutes or until toothpick inserted to center of brownie comes out clean.
In a small saucepan combine and bring to boil for 5 minutes:
- 1 1/2 cup granulated sugar
- 1 1/2 cup water
- 2 TBS lemon juice
Remove saucepan from heat and stir in:
- 1/2 cup rose water
Cut the cake into desired shapes.
Pour the syrup on it while the cake is hot.
Garnish cake with:
- 1/4 cup almond slivers
- 1/4 cup pistachios , shelled & finely chopped
Let cake cool to room temperature and then serve.
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