Description

This Irresistible Rose Water Baklava Cake blends the aromatic flavors of rose water and cardamom with the rich textures of almond and pistachio flours. Inspired by traditional baklava, this cake is moist and fragrant, layered with the subtle floral essence and topped with crunchy nuts and dried rose petals for an elegant finish. Perfect for festive occasions or an indulgent treat, it’s easy to bake and delivers a sophisticated twist on a beloved dessert.

Ingredients

Scale

Wet Ingredients

1 cup Plain Whole Milk Yogurt (or Greek yogurt for a denser cake)
2 tablespoons Rose Water (or orange blossom water)
1 pinch Saffron Threads (optional for flavor)
1/2 cup Unsalted Butter (or coconut oil for dairy-free)
3 large Eggs (or flax eggs for vegan option)

Dry Ingredients

2 cups All-Purpose Flour (or gluten-free flour blend)
1 cup Blanched Almond Flour (or all-purpose flour)
1 tablespoon Baking Powder (check freshness)
1 teaspoon Finely Ground Cardamom (or ground cinnamon)
1 teaspoon Kosher Salt (to balance sweetness)
1 cup Granulated Sugar (reduce for less sweetness)
1 tablespoon Orange Zest (for bright flavor)

Garnish

1 cup Ground Pistachios (or walnuts)
1 cup Coarse Ground Pistachios/Dried Rose Petals/Coconut Flakes (for garnish)

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Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick and bakes evenly.
Mix Yogurt and Flavors: In a small bowl, combine the plain whole milk yogurt with rose water and saffron threads (if using). Let this mixture sit for a few minutes to allow the flavors to infuse.
Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, which will ensure a tender crumb in the cake.
Add Eggs: Beat in the three large eggs one at a time, ensuring each is fully incorporated before adding the next. This helps create a smooth and airy batter.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, blanched almond flour, baking powder, ground cardamom, and kosher salt. Stir in the orange zest which will add a citrusy brightness.
Incorporate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the yogurt and rose water mixture. Begin and end with dry ingredients to maintain batter consistency. Mix gently until just combined to avoid overworking the batter.
Add Ground Pistachios: Fold in the ground pistachios carefully to distribute the nutty flavor throughout the batter without deflating it.
Pour and Smooth Batter: Transfer the batter into the prepared cake pan, smoothing the top evenly with a spatula.
Bake the Cake: Place the pan in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
Cool and Garnish: Allow the cake to cool in the pan for 15 minutes before transferring onto a wire rack to cool completely. Before serving, sprinkle the top with coarse ground pistachios, dried rose petals, and coconut flakes for an elegant presentation and extra texture.

Notes

Using Greek yogurt will make the cake denser and creamier.
For a vegan version, substitute eggs with flax eggs and butter with coconut oil.
You can adjust the sugar amount based on your desired sweetness level.
Fresh baking powder ensures the cake rises properly.
Serve this cake at room temperature to best enjoy its flavors.
Optionally, soak the cake with a simple syrup infused with rose water for extra moisture and flavor.