Try a twist on baklava by turning the classic nutty filo pastry dessert into a cake. It makes a spectacular centrepiece that’s perfect for a celebration
Prep:40 mins
Serves 10
For the sponge100g plain flour1 tbsp baking powder100g fine semolina1 tsp ground cinnamon60g walnuts60g pistachios4 large eggs, separated100g caster sugar
STEP 1Tip the flour, baking powder, semolina and cinnamon into a large bowl. Put the nuts in a food processor and blitz until coarsely chopped.STEP 2Beat the egg whites using an electric whisk or stand mixer on a high speed until stiff and slowly add half of the sugar. Reduce the speed to medium and beat for about 5 mins until the meringue is nice and firm, then set aside. Beat the egg yolks on a high speed, gradually adding the remaining 50g of sugar. When all the sugar is incorporated, beat for about 10 mins on a high speed until pale in colour and doubled in volume.STEP 3Gently fold the egg whites into the egg yolk mixture, then add the nut and flour mixtures and carefully fold in. Set aside. Heat the oven to 200C/180C fan/gas 6.STEP 4For the filo layers, use some of the melted butter to brush the inside of a 23cm bundt tin. Lay the sheets of filo on a board and cut them in half down the middle to give you 16 strips. Take eight strips, keeping the rest covered, and brush one at a time with more butter. Arrange in the tin, making sure the inside of the ring is covered, with overhang. Repeat with the remaining filo.STEP 5Dollop the cake batter evenly into the tin. Fold the overhanging filo strips inwards to cover the cake mixture, trimming off the excess. Brush the top of the filo with more butter, then prick all over using the point of a sharp knife. Bake for 25 mins or until golden. When a skewer is inserted it should come out clean with no sticky crumbs.STEP 6Meanwhile, make the syrup. Put the sugar, honey, rosewater, cinnamon stick and 300ml water in a saucepan. Bring to the boil over a high heat, then reduce the heat to medium and simmer for 5 mins. Do not stir.STEP 7Pour half of the hot syrup over the baklava cake as soon as it comes out of the oven. Leave the cake to cool completely before removing it from the tin, carefully turning it out onto a lined baking sheet. Poke the top of the cake with a skewer. Return it to the oven for approximately 15 mins or until the filo is crispy and golden. Meanwhile, reheat the remaining syrup, then pour over the cake when it comes out of the oven. Leave to cool or come to room temperature before serving.STEP 8Pipe rosettes of rosewater cream on top and sprinkle with chopped walnuts, pistachios and edible rose petals, if you like. Will keep for three days in the fridge.
