Sunday, November 5, 2017

Baklava Cake

I am not sure about other food bloggers, but there are times when I struggle with shortcut ingredients when creating and baking in the kitchen. The use of cake mixes and pudding mixes are a few examples of those type of ingredients. Additives in some ingredients can really change the end result and some (if implemented properly) can have no effect.

There are some ingredients on my list that will never have a substitute. One of them is heavy whipping cream. Even if I am using it as a topping to a dessert, nothing but the real deal will do.

This particular recipe has a shortcut which has impacted the texture in a positive way. It has all the flavor of traditional baklava, but is void of phyllo (filo) dough, which requires buttering each thin layer and stacking one on top of each other. Instead of phyllo dough, another dough component is created that bakes up into a moist cake. The new dough component comes together fairly quickly and is a lot easier to work with.

This wonderful cake has pulled together all the flavors that you would expect in a Middle Eastern dessert. The filling is a spicy combo of cinnamon, cardamon and walnuts while the cake layers support the exotic syrup made up of honey and rose water. The final element is a dusting of pistachios on top.

So if you are looking to try a traditional dessert from another country, this recipe for baklava cake is the perfect choice. You will not have to spend all day in the kitchen and your dinner guests will be impressed by its delicious flavor.

Baklava Cake
adapted from Persian Mama blog 

1 tsp baking soda
1 cup plain yogurt
8 oz or 2 sticks melted butter
2 eggs
1 1/2 tsp vanilla extract
1 cup sugar
4 1/2 to 5 cups flour

Ingredients/Walnut Filling
2 eggs (yolks separated from whites)
3/4 cup powdered sugar
2 tsp cinnamon
2 tsp cardamon
1 1/2 cups coarsely chopped walnuts
1 tsp cold water

1 tbs plus 1 tsp rose water
1 1/2 cups water
1 tbs and 1 1/2 tsp honey
1 1/2 cups of sugar
1/4 cup ground pistachios

Prepare a 9x13 cake pan by buttering the interior and dusting with flour. Preheat the oven to 350 degrees.

Fill a large bowl with all the first 6 ingredients listed above for the dough. Mix with a wooden spoon until combined into a smooth batter. Set aside.

To make the dry filling, whisk together the powdered sugar, cinnamon and cardamon. Then stir in the walnuts.

Take the bowl of the batter and fold in 1/2 cup of the flour. Continue with this process, adding the flour in increments, until a dough mass is formed. You may not need to add all 5 cups of the flour. The dough is the correct consistency when it no longer sticks to the inside of the bowl. Divide the dough equally in half.

Place a sheet of wax or parchment paper on a flat surface. Put 1/2 of the dough on top of the paper and cover with another sheet. Roll the dough out to form a rectangle that will fit in the bottom of the pan. Once rolled out, remove the top sheet of paper and roll the dough around the rolling pin or flip it into the pan. Press the dough down into the pan and make sure the dough is even from corner to corner.

Whisk the egg whites until they are foamy on the surface. Using a pastry brush, brush a light coat of the egg whites onto the surface of the dough. At this point, there will be some leftover egg whites, set aside. Take the dry filling mix and sprinkle evenly over the top of the dough. The little bit of remaining egg whites can be poured on top.

Roll out the second layer of the dough in the same manner as the first. Then carefully lay it evenly over the top of the filling and press down lightly. Make sure that all the filling is completely covered. Fill a small bowl with the egg yolks and water. Blend together to form an egg wash.

Using a sharp knife, carefully cut into the dough layers to form about 20 rectangular single servings. Brush the egg wash on top of each single serving, avoiding the cut edges. Place in oven and let bake until done. The cake is done when when each serving has a toasty, golden hue. The baking time is about 35-40 minutes.

While the cake is baking, the syrup topping can be made. Whisk together the water, sugar and honey in a small saucepan. Place over medium heat and let come to a boil. Let the mixture boil for about 3 minutes and remove from heat. Whisk in the rose water and set aside to cool until the cake is finished baking.

Remove the cake from the oven and place on a baking sheet. Cut the servings again with a knife, following the same lines as cut before. Pour the syrup over the top of the hot cake and let it soak in until completely absorbed by the cake. Sprinkle the ground pistachios over the top of the sticky cake. Place the pan over a rack to cool completely. Once it reaches room temperature, it is ready to serve.

Tips and Notes:
1. It is the rosewater that adds a unique flavor to the cake, so a substitute would change the flavor. Rosewater can be found on line or at a specialty store. If you are unable to find this ingredient, you can replace it with about 2 tsp of vanilla extract.

2. Be careful when brushing on the egg wash. It can pool together in puddles which will bake up into a yellow tinge on the surface of the cake. You do not have to use all the egg wash-just enough to cover each serving and leave a 1/4 inch border around the cut edge.

3. The drizzling of the remaining egg whites on the filling does not have to be perfect. There will not be enough left after you have brushed it on the surface of the first layer of dough to worry about drizzling it evenly.

4. This dessert can be stored in the freezer for serving at a later time. Separate it into individual servings and place in an air tight freezer container with a layer of parchment over the surface.
                                     **LAST YEAR: Chocolate Swirled Pumpkin Bars**