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Rose Water Baklava Cake

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A beautifully moist and delicate eggless pistachio sponge topped with filo baklava roses, soaked in rosewater honey syrup and garnished with chopped pistachios and edible rose petals.

Ingredients

Scale
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • ½ cup pistachio nuts, raw, unsalted
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • 1 teaspoon rose essence
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ cup oil (neutral or flavourless)
  • ¼ cup full fat plain yogurt (or sour cream)
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • 7–8 sheets filo pastry
  • ½ cup melted butter
  • 1 cup granulated sugar
  • ¾ cup water
  • ¼ cup honey
  • 1 tablespoon rose water
  • 1 tablespoon lemon juice
  • ½ cup pistachio nuts, lightly toasted and chopped
  • 4 tablespoons edible rose petals

Instructions

  1. Preheat the oven to 350°F (180°C). Lightly grease an 8–9-inch springform pan with butter and flour.
  2. In a food processor, pulse ½ cup raw pistachios into fine crumbs.
  3. In a large bowl, whisk together oil, milk, yogurt, rose essence, and vinegar until combined.
  4. Sift in flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg; gently fold in the pistachio crumbs.
  5. Pour the batter into the prepared pan.
  6. To make filo roses: lay one sheet of filo pastry on a work surface, brush with melted butter, bring opposite corners together, twist into a “rose,” and repeat with remaining sheets.
  7. Arrange the filo roses on top of the batter and loosely cover with foil.
  8. Bake covered for 40 minutes, then remove foil and bake 10–20 minutes more until a skewer inserted in the center comes out clean and roses are crisp.
  9. Meanwhile, make the syrup: combine 1 cup sugar, ¾ cup water, ¼ cup honey, and 1 tablespoon lemon juice in a pan over medium heat; bring to a boil, simmer 5 minutes until slightly thickened, remove from heat, then stir in rose water to taste.
  10. Remove the cake from the oven, pierce the surface several times with a skewer, and pour the warm syrup evenly over the hot cake.
  11. Sprinkle with toasted pistachios and edible rose petals, allow the syrup to absorb, then let the cake cool completely before unmolding and slicing.

Notes

  • Use an 8–9-inch springform pan to ensure even baking and proper rise.
  • Cover loosely with foil during baking to prevent the filo topping from over-browning.
  • Test doneness with a skewer—if it comes out clean, the cake is fully baked.
  • Pour syrup over the cake while still hot for optimal absorption into the sponge.
  • Allow the cake to cool completely before slicing to maintain structure.
  • Store in an airtight container at room temperature for up to 2 days (note: filo texture may soften).

Nutrition

Keywords: baklava cake, rosewater cake, pistachio cake, eggless dessert, Middle Eastern dessert

Find it online: https://recipesfoodeasy.com/rose-water-baklava-cake/