Baklava Honey Cake

Baklava Honey Cake

Ingredients

For the Baklava Layer
– 6 sheets filo pastry
– 75g butter, melted
– 130g walnuts and almonds, coarsely chopped
– 1 tbsp ground cinnamon

For the Syrup
– 300g sugar (1 ½ cups)
– 375ml water (1 ½ cups)
– 170g honey (½ cup)
– 10 whole cloves
– 1 cinnamon quill

For the Honey Cake
– 125g unsalted butter, softened
– 220g caster sugar
– 2 whole eggs
– 2 egg whites
– 170g honey (½ cup)
– 250ml milk (1 cup)
– 240g plain flour (2 cups)
– 2 tsp ground cinnamon
– 1 tsp ground cloves
– 2 tsp baking powder

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Method

1. Prep
Bring the filo pastry to room temperature in its packaging before use.
Preheat oven to 180°C. Grease and line a 23cm round cake tin with butter and baking paper.

2. Make the Syrup
In a small saucepan, combine sugar, water, cloves, and the cinnamon quill. Bring to a boil, then reduce to a simmer for 10 minutes.
Add honey and simmer for 1 more minute. Remove from heat and let cool completely.

3. Make the Cake Batter
In a stand mixer or large bowl, cream the butter and sugar until pale and fluffy.
Add the eggs and egg whites one at a time, mixing well after each addition.
Pour in the honey and milk and mix to combine.
Add flour, cinnamon, cloves, and baking powder. Mix until the batter is smooth and fully combined.
Pour the batter into the prepared cake tin and smooth the top.

4. Assemble the Baklava Topping
In a bowl, mix the chopped nuts with cinnamon and set aside. Place one sheet of filo on your work surface with the long edge facing you. Brush with melted butter.
Place another sheet on top, brush with butter, and sprinkle 3–4 tablespoons of the nut mixture evenly across.
Scrunch the layered filo, then coil it loosely into a rose shape.
Place in the centre of the cake. Repeat with remaining filo and nut mixture, placing each coil around the centre rose until the top is covered.

5. Bake
Bake uncovered for 30 minutes. Then cover loosely with foil and bake for another 40 minutes, or until a skewer inserted into the centre comes out clean.

6. Soak in Syrup
Remove the cake from the oven. While still hot, use a skewer to poke holes all over the surface.
Slowly pour the cooled syrup over the cake, letting it absorb gradually.
Scatter any remaining nut mixture on top.

7. Cool & Serve
Allow the cake to cool in the tin for at least 2 hours before slicing and serving. Store in an airtight container.