My first job as a pastry cook is going back to 2015. I was blessed to have a boss who trusted and hired me with no professional experience in kitchen industry. But I was more blessed because of the fantastic chefs that I've got to work with.
As a person who was new in kitchen with a great passion for baking, I had so many question and of course I used to make some mistakes too. Not to mention that how all my colleagues were nice to me, answered my questions patiently and thought me all the tricks in kitchen. They gave me the courage to follow my dreams and I will always be thankful for all they have done for me.
After we all left the place that we used to work together (for personal reasons), two of my chefs got together and started their own business.They opened their own online cake shop, cool right? Just few months after the opening, their business got so famous and successful that I feel unbelievably proud to call them my friends.
- Baklava cake does not have a texture like common cakes, it's kinda dense but unbelievably moist thanks to rosewater syrup.
-For garnish you can use pistachio, almond, dried rose petals or even pomegranate. It's your Cake so make it the way that you desire.
-You must pour the syrup over the cake while the cake is still hot otherwise it won't absorb the syrup properly.
-You can make some holes on the cake with toothpick just before pouring the syrup over so the cake can absorb the syrup better.
-Be aware that we don't want a thick cake so don't fill the cake pan more that the 3/4 of it's capacity.
-At Liebe they make this cake for Yalda Night (Persian tradition which is celebrating the longest night of the year). But I understand if you want to make it at any day that you want.
Almond Flour: 300g
Butter (Room temperature): 300g
Eggs: 5 pcs
Baking Soda: ½ teaspoon
Ground cardamom: 2 teaspoon
Rosewater: 125 ml
Pistachio: for garnish (optional)
Dried rose patel: for garnish (optional)
Sugar: 2 cups
Water: 1 cup
Honey: 2 tablespoon
Rosewater: ½ cup
Generously butter a 12 inch round pan or 9 x13 rectangular pan with soft butter.
In a mixing bowl beat the sugar and butter together with paddle for around 5 minutes, or till it’s become light and fluffy.
Add the eggs one at a time. Beat each egg for around 30 seconds or until it’s completely mixed then add the next one.
In a separate bowl mix together flour, baking soda, ground cardamom and salt.
Add the dry ingredients to egg batter and beat just enough that they mix together.
Add the rosewater to the batter and beat for another 10 second.
Gradually add the almond flour in and beat for another 30 second.
Pour batter into prepared pan.
Bake for 35 minutes or until toothpick inserted to the center of cake, comes out clean.
While the cake is baking start to make the syrup by combining sugar, water and honey in a small saucepan and bring it to boil.
Remove the syrup from the heat after boiling and stir the rosewater in.
Once the cake come out of the oven, pour the syrup over cake while the cake is still hot.
Garnish the cake with dried rose petals and chopped pistachio.
Cut and serve cake once it come to the room temperature.
●You can store the cake in the refrigerator for 2-3 days or in the freezer for 2 months.