Pistachio and Apricot Baklava Cake
If you love baklava but want something a little different, this Pistachio and Apricot Baklava Cake is about to become your new favorite dessert. Imagine layers of moist cake infused with honey and spices, filled with a nutty pistachio and apricot mixture, and topped with a crunchy baklava-inspired topping. It’s the perfect fusion of cake and baklava, and it’s sure to impress anyone who tries it.
Whether you’re hosting a dinner party, celebrating a special occasion, or just craving something indulgent, this cake is a showstopper. Let’s get started!
Why You’ll Love This Pistachio and Apricot Baklava Cake Recipe
This cake is a crowd-pleaser, and here’s why you’ll love it:
- Nutty and fruity: The combination of pistachios and apricots is heavenly.
- Moist and flavorful: The cake is infused with honey and warm spices for a rich, aromatic flavor.
- Perfect texture: The crunchy baklava topping adds a delightful contrast to the soft cake layers.
- Elegant and impressive: This cake looks as good as it tastes, making it ideal for special occasions.
Whether you’re a seasoned baker or a beginner, this recipe is approachable and fun. Let’s dive in!
How to Make It
Making this Pistachio and Apricot Baklava Cake is easier than you might think, and I’ll walk you through every step. Let’s start with the cake batter, move on to the filling, and finish with the crunchy topping and honey syrup.
First, prepare the cake batter by creaming together butter and sugar until light and fluffy. Add eggs, honey, and vanilla, then mix in the dry ingredients—flour, baking powder, and warm spices like cinnamon and cardamom. Alternate with milk to create a smooth, flavorful batter.
Next, make the filling by grinding pistachios into a fine powder and mixing them with chopped dried apricots, honey, and a touch of cinnamon. This nutty, fruity filling is the heart of the cake.
Layer half of the cake batter into a prepared pan, spread the filling evenly over it, and top with the remaining batter.
Bake until the cake is golden and a toothpick inserted into the center comes out clean.
While the cake cools, prepare the baklava-inspired topping by mixing chopped pistachios, sugar, and cold butter until crumbly.
Sprinkle this mixture over the cake and broil until golden and crunchy.
Finally, drizzle the cake with a warm honey syrup for that classic baklava flavor. Slice, serve, and enjoy!
Make Ahead Method
This cake is perfect for planning ahead, whether you’re prepping for a party or just want to spread out the work. Here’s how to do it:
Unbaked Cake
- You can prepare the cake batter and filling up to 2 days in advance. Store them separately in the fridge. Let the batter come to room temperature before baking.
Baked Cake (Without Topping and Syrup)
- Once baked and cooled, the cake (without the topping and syrup) can be stored in an airtight container at room temperature for up to 2 days. Add the topping and syrup just before serving to keep the cake fresh and the topping crunchy.
Freezing Option
- You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight and add the topping and syrup before serving.
Pro Tips
Here are some expert tips to ensure your Pistachio and Apricot Baklava Cake turns out perfect every time:
For the Cake Batter:
- Use Room-Temperature Ingredients: This ensures the batter comes together smoothly and evenly.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake.
- Alternate Wet and Dry Ingredients: Add the dry ingredients and milk in alternating batches to prevent overmixing and ensure a tender crumb.
For the Filling:
- Grind the Pistachios Finely: Use a food processor to grind the pistachios into a fine powder. This ensures a smooth filling.
- Chop the Apricots Small: Cut the apricots into small pieces so they distribute evenly throughout the filling.
For the Baklava Topping:
- Watch the Broiler Closely: The topping can go from golden to burnt quickly under the broiler, so keep an eye on it.
- Use Cold Butter: Cold butter helps create a crumbly, crunchy topping.
For Serving:
- Drizzle with Warm Syrup: Warm the honey syrup slightly before drizzling it over the cake. This helps it soak into the cake and topping.
- Serve at Room Temperature: This cake is best enjoyed at room temperature, when the flavors are most pronounced.
General Tips:
- Toast the Pistachios: Toasting the pistachios before grinding them enhances their flavor. Spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes. Let them cool before grinding.
- Customize the Filling: Feel free to add a splash of almond extract or a pinch of cinnamon to the filling for a unique twist.
- Make Uniform Layers: Use an offset spatula to spread the batter and filling evenly for a professional look.
Storage Options
- Room Temperature: Store the cake (without the topping and syrup) in an airtight container for up to 2 days.
- Fridge: Once topped and drizzled with syrup, store the cake in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezer: Freeze the unfrosted cake for up to 3 months. Thaw in the fridge overnight and add the topping and syrup before serving.
Tools For This Recipe
- Stand mixer or hand mixer for creaming the butter and sugar.
- 9-inch cake pan for baking the cake.
- Food processor for grinding pistachios.
- Mixing bowls for preparing the batter and filling.
- Whisk and spatula for mixing.
FAQs!
Can I use almond flour instead of all-purpose flour?
Yes, but the texture will be different. Use a 1:1 gluten-free flour blend for a gluten-free version.
Can I use a different nut?
Absolutely! Almonds or walnuts would work beautifully.
Why did my cake sink in the middle?
This can happen if the cake is underbaked or if the oven temperature is too low. Be sure to bake the cake until a toothpick inserted into the center comes out clean.
Variations and Substitutions
- Swap pistachios for almonds or hazelnuts.
- Use dried figs or dates instead of apricots for a different fruity twist.
- Add a splash of orange zest to the batter for a citrusy flavor.
- For a festive touch, add a sprinkle of edible rose petals to the topping.
Let’s Wrap It Up!
This Pistachio and Apricot Baklava Cake is a sweet, nutty, and utterly indulgent treat that’s perfect for any occasion. It’s easy to make, customizable, and always a hit with everyone who tries it.
I’d love to hear how it turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow bakers.
Pistachio and Apricot Baklava Cake
Ingredients
For the Cake:
- 1 ½ cups 190g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp salt
- ½ cup 115g unsalted butter, room temperature
- ¾ cup 150g granulated sugar
- 3 large eggs room temperature
- ¼ cup 60ml honey
- 1 tsp vanilla extract
- ½ cup 120ml milk, room temperature
For the Filling:
- 1 cup 120g shelled pistachios, finely ground
- ½ cup 75g dried apricots, finely chopped
- 2 tbsp honey
- ½ tsp ground cinnamon
- For the Topping:
- ½ cup 60g shelled pistachios, chopped
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter cold and cubed
For the Syrup:
- ¼ cup 60ml honey
- 2 tbsp water
Instructions
Step 1: Make the Cake Batter
- Start by preheating your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cardamom, and ¼ teaspoon of salt. Set aside.
- In a large mixing bowl, cream together ½ cup of room-temperature unsalted butter and ¾ cup of granulated sugar until light and fluffy, about 2-3 minutes. Add 3 large eggs one at a time, mixing well after each addition. Stir in ¼ cup of honey and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup of room-temperature milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix—this can lead to a dense cake.
Step 2: Prepare the Filling
- In a food processor, grind 1 cup of shelled pistachios into a fine powder. Be careful not to over-process, or they’ll turn into pistachio butter.
- In a medium bowl, mix together the ground pistachios, ½ cup of finely chopped dried apricots, 2 tablespoons of honey, and ½ teaspoon of ground cinnamon. Set aside.
Step 3: Assemble the Cake
- Spread half of the cake batter into the prepared pan, using an offset spatula to smooth the surface. Sprinkle the pistachio and apricot filling evenly over the batter.
- Top with the remaining cake batter, spreading it gently to cover the filling. Smooth the top with the spatula.
Step 4: Bake the Cake
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back lightly when touched.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: Add the Topping
- In a small bowl, mix together ½ cup of chopped pistachios, 2 tablespoons of granulated sugar, and 2 tablespoons of cold, cubed unsalted butter until crumbly.
- Sprinkle the mixture evenly over the cooled cake. Place the cake under the broiler for 2-3 minutes, or until the topping is golden and crunchy. Keep a close eye on it to prevent burning.
Step 6: Drizzle with Syrup
- In a small saucepan, heat ¼ cup of honey and 2 tablespoons of water over low heat until warm and combined.
- Drizzle the warm syrup over the cake, allowing it to soak into the cake and topping.
Step 7: Serve and Enjoy
- Let the cake sit for about 10 minutes to allow the syrup to set slightly. Slice and serve at room temperature with a cup of coffee or tea.
Notes
Cooling Time Breakdown
-
Cool in the Pan:
- After baking, let the cake cool in the pan for 10 minutes. This allows the cake to set slightly and makes it easier to remove from the pan without breaking.
-
Cool on a Wire Rack:
- Once the cake has cooled in the pan for 10 minutes, carefully transfer it to a wire rack to cool completely. This usually takes about 1 to 1.5 hours, depending on the room temperature.
-
Cool Before Adding the Topping:
- Make sure the cake is completely cool before adding the baklava-inspired topping. If the cake is still warm, the topping may melt or become soggy.
-
Cool Before Drizzling Syrup:
- After adding the topping and broiling it, let the cake cool for 5-10 minutes before drizzling the honey syrup. This ensures the syrup soaks into the cake without making it too wet.
Total Cooling Time
- In the pan: 10 minutes
- On the wire rack: 1 to 1.5 hours
- After broiling the topping: 5-10 minutes
