Sunday, 4 May 2014

Baklava Cake (Gluten Free)





Baklava comes in many forms and shapes.  Persians do not make the traditional filo pastry filled baklava, but instead they make a thin almond cake soaked heavily in syrup and cut into small pieces.  In Turkey, I came across so many varieties of baklava that if I tried to write down a list of flavours, the list will probably be a few pages long!  It really is a baklava haven!


Baking a good looking and delicious cake can sometimes turn a dull day into an exciting adventure.  It is magical and fascinating how eggs aerate, how sugar can melt by whisking it, how a cake rises and turns into a golden goodness and not to forget the anticipation of eating it.  Baking is a delicious adventure and knowing the science of it all doesn't stop me from having fun with it and making discoveries.  


I made this cake for those who prefer a light cake syrup with mild flavours and it was the first time I made it gluten free which worked out pretty well.  I used honey in the syrup but sugar will be fine.  This is our first entry for Sweet New Zealand, a monthly blogging event, and this month it is hosted by Sue from Couscous & Conscience.  


This coming Sunday is mother's day and it will be a perfect afternoon tea :) 


Ingredients:

6 eggs
1 cup caster sugar
3/4 Cup cooking oil
2.5 cups almond meal
1 cup rice flour
1 teaspoon baking powder
2 teaspoons cardamom powder
2 teaspoon rose water


Syrup:
1/2 cup honey (or 1 cup sugar)
1 cup water
2 cardamom pods
2 tablespoons rose water
Juice of half a lemon

Decoration:
Half cup roasted almonds (whole, sliced or slivered)
Half cup white sugar
Half cup crushed pistachios




Method:

  1. Beat sugar and eggs on high until it turns white (about 5 minutes).
  2. Add oil and mix until combined.
  3. Fold in the almond meal, baking powder and rice flour carefully.
  4. Bake in a 23cm lined tin at 160C for 50 minutes.  
  5. Cool in the tin.
  6. Pour warm syrup over the cake before serving.
  7. To make the syrup, in a sauce pan mix all ingredients.
  8. Bring to the boil and simmer for 10 minutes.
  9. To make the almond praline, melt sugar in a small sauce pan until golden and add the almonds.
  10. Pour the hot praline on a baking sheet and allow to cool.
  11. Once completely cool and hard, crush it in a plastic bag with a rolling pin or in the food processor.

I'll leave you with a scanned photo of me sitting in a mosque in Turkey in 2004 dreaming of making baklavas all day long and eating it too ;)


                                             

                                                        




12 comments:

  1. I saw this post last night but was too tired to open it and read it... now, in the morning light, exquisite!

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  2. Hi, Sanaz. Thank you so much for sharing this at Sweet New Zealand. This cake looks wonderful and after getting kind of addicted to baklava when holidaying in Greece, I can't wait to try it in cake form. I'm so delighted to discover your blog - I adore Middle Eastern food, so I think I'll be spending a lot of time here :-)

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    1. Hi Sue :) Thank you for your lovely comments :) I love your bang bang cauliflower, a must make!

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  3. Absolutely lovely! I was just having a conversation with a friend about gluten-free cakes!! This will work!
    Gorgeous!!

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    1. Hi Glennis, Thank you for stopping by! Let me know how your cake turns out :)

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  4. This sounds so good, I love baklava, one of my favourite treats, but I never made a baklava cake, I must try!! What is cardamom powder? Can I just crush some cardamom seeds? (I have plenty)

    Fantastic entry for Sweet New Zealand, and do let me know if you would like to host a month!

    Ciao
    Alessandra

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  5. Hi Alessandra, Thank you! Will definitely let you know when I can host :) Cardamom powder is crushed cardamom seeds (we usually grind them in a coffee grinder enough for a recipe).

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  6. Cool, August is still free, send me a message if you are keen.

    Ciao
    A.

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    Replies
    1. Sounds good! Will definitely let you know.

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