Rose Water Baklava Cake

Short Description
This Rose Water Baklava Cake is a rich, syrup-soaked confection inspired by traditional Persian baklava. Layers of almond- and pistachio-infused cake are permeated with a fragrant saffron, cardamom, and rose water syrup, delivering floral aromas and a tender, tangy crumb all in one elegant dessert.

Why You’ll Love This Recipe

• Intense Floral Aroma: Rose water, saffron, and cardamom combine in both the cake batter and the syrup to infuse each bite with a distinctive floral fragrance.

• Simplified Baklava Experience: Enjoy all the flavors and textures of traditional baklava without handling phyllo dough—this single-layer cake captures the essence of the classic sweet in far fewer steps.

• Tender, Moist Crumb: The inclusion of plain yogurt in the batter adds a pleasant tang and inhibits gluten development, resulting in an exceptionally soft and moist cake.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• Plain whole milk yogurt

• Rose water

• Saffron threads, ground and steeped

• All-purpose flour

• Blanched almond flour or almond meal

• Ground pistachios or pistachio flour

• Baking powder

• Finely ground cardamom

• Kosher salt

• Granulated sugar

• Orange zest

• Unsalted butter

• Large eggs

• Coarsely ground pistachios and/or dried rose petals or coconut flakes for garnish

For the Syrup:

• Granulated sugar

• Water

• Rose water

• Saffron threads, ground and steeped

• Fresh lemon juice

• Whole cardamom pods (to be removed before soaking)

Directions

1. Prepare the Pan: Preheat the oven to 325 °F (160 °C). Grease a 9 × 13-inch pan and line the bottom with parchment paper.

2. Combine Wet Ingredients: In a small bowl, mix the yogurt, rose water, and steeped saffron liquid.

3. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, almond flour, ground pistachios, baking powder, cardamom, and salt.

4. Cream Butter and Sugar: In a stand mixer, whisk the granulated sugar and orange zest for one minute. Add the butter and beat until pale and fluffy, about four minutes.

5. Incorporate Eggs: Reduce mixer speed to low and add eggs one at a time, scraping down the bowl after each addition.

6. Add Yogurt Mixture: Mix in the yogurt-rose water mixture on low speed until evenly combined.

7. Fold in Dry Ingredients: With a spatula, fold in the dry mixture in three additions, mixing until no streaks remain.

8. Bake: Spread the batter evenly in the prepared pan. Bake for about 45 minutes, rotating halfway, until golden and a tester inserted into the center comes out clean.

9. Make the Syrup: While the cake bakes, combine all syrup ingredients in a saucepan. Bring to a boil, then simmer until reduced by half and the temperature reaches 118–120 °F (47–48 °C). Remove the cardamom pods and let the syrup cool slightly.

10. Soak the Cake: Cool the cake in the pan for 15 minutes. Invert onto a rack, poke holes all over with a skewer, and brush with half of the warm syrup. Let the cake cool completely, about 3–4 hours, to allow full absorption.

11. Slice and Finish: Cut the cake into 1½-inch squares or diamonds. Brush the cut edges with the remaining syrup. Garnish with additional ground pistachios or rose petals before serving.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Cooling & Soaking: 4 hours 15 minutes

• Total Time: 5 hours 20 minutes

• Yield: 12 servings

Variations

• Nut Blends: Substitute walnuts for almonds, or use a 50/50 mix of almonds and pistachios for a different texture and flavor.

• Gluten-Free Option: Replace all-purpose flour with a certified gluten-free flour blend.

• Garnish Swaps: Instead of dried rose petals, try toasted coconut flakes or a light drizzle of honey.

• Spice Adjustments: Omit saffron for a simpler profile focused on rose water and cardamom.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to five days. Bring the cake to room temperature before serving to restore its tender crumb. For a warm variation, reheat individual pieces in the microwave for 10–15 seconds.

FAQs

What is baklava cake and how does it differ from traditional baklava?

Baklava cake draws flavor inspiration from layered phyllo baklava by incorporating ground nuts, saffron, cardamom, and rose water into a single-layer, syrup-soaked cake—eliminating the need for phyllo and multiple assembly steps.

Can I use Greek-style yogurt instead of plain whole milk yogurt?

Greek-style yogurt is thicker and more strained, which may yield a denser crumb. Whole milk yogurt offers the optimal balance of moisture and acidity for this recipe.

How should I grind the nuts to the proper consistency?

Pulse whole nuts in a food processor until they resemble coarse sand, stirring occasionally to prevent them from turning into a paste. It is acceptable if some larger pieces remain.

Is it necessary to steep saffron, and can I omit it?

Steeping saffron releases its color and aroma; however, you may omit it for a simplified flavor. The cake will lose its characteristic golden hue and delicate saffron notes if omitted.

Why are there two stages of syrup application?

Applying half the syrup while the cake is warm helps it penetrate the crumb; the second application after slicing ensures syrup absorbs into the cut edges for uniform sweetness.

Can I make this cake a day in advance?

Yes. Allowing the cake to soak in the syrup for up to 24 hours enhances its flavor and moistness.

How do I prevent the cake from becoming too soggy?

Ensure the syrup temperature is around 118–120 °F (47–48 °C) before brushing; warmer syrup absorbs more quickly and yields a balanced texture without oversaturation.

What are suitable serving suggestions?

Serve the cake with a cup of strong black tea or a light, floral dessert wine to complement the rose and saffron flavors.

Can I freeze the baklava cake?

You may freeze individual slices wrapped in plastic and foil for up to one month. Thaw them in the refrigerator overnight and bring to room temperature before serving.

Are there savory adaptations of this dessert concept?

Though not traditional, you might experiment by reducing sugar in the syrup and incorporating savory nuts and spices for a novel twist.

Conclusion

This Rose Water Baklava Cake elegantly marries the opulence of Persian baklava with the simplicity of a single-layer cake. With its harmonious blend of saffron, cardamom, and rose water—paired with a tender, yogurt-enriched crumb—this dessert is ideal for special occasions or as a memorable finale to any meal. Enjoy the process of baking today and the delightful aromas that will fill your kitchen.