Description
Baklava Inspired Almond Cake brings Mediterranean warmth straight to your kitchen, blending nutty richness with honeyed sweetness in a delightful dessert that feels like a delicate culinary hug from Greece.
Ingredients
Scale
Main Ingredients:
- 2 cups Almond Flour
- 3 large Eggs
- ½ cup Olive Oil
- 1 cup Honey
- 1 cup Honey
Supporting Spices and Seasonings:
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cardamom
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
Syrup and Garnish Ingredients:
- ½ cup Water
- 2 tablespoons Lemon Juice
- ½ cup Chopped Pistachios
Instructions
- Prepare your workspace by setting the oven to 350°F and lining a cake pan with parchment paper for effortless cake removal.
- In a mixing bowl, whisk 3 large eggs, 1 cup honey, ½ cup olive oil, and 1 teaspoon vanilla extract until the mixture looks silky and integrated.
- Gradually fold 2 cups almond flour, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, ½ teaspoon salt, and 1 teaspoon baking soda into the liquid ingredients, stirring until no dry patches remain.
- Transfer the batter into the prepared pan, using a spatula to spread it evenly across the surface.
- Slide the pan into the preheated oven and bake for precisely 25-30 minutes, verifying doneness by inserting a toothpick near the center.
- While the cake bakes, craft the honey syrup by combining 1 cup honey, ½ cup water, 2 tablespoons lemon juice, and ½ teaspoon ground cinnamon in a small saucepan over medium heat.
- After removing the cake, let it rest in the pan for 10 minutes before carefully transferring to a wire cooling rack.
- Generously cascade the warm honey syrup across the cake’s surface and scatter ½ cup chopped pistachios as a final flourish.
Notes
- Let the cake cool completely before drizzling the honey syrup to prevent soggy texture and ensure the syrup absorbs evenly.
- Swap almond flour with coconut flour for a nut-free version, but reduce the amount by about 25% as coconut flour is more absorbent.
- Toast pistachios briefly in a dry skillet to enhance their nutty flavor and add a delightful crunch to the cake’s topping.
- Check the cake at 25 minutes to prevent overcooking, as almond flour-based cakes can dry out quickly if baked too long.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 333
- Sugar: 21 g
- Sodium: 184 mg
- Fat: 26 g
- Saturated Fat: 3 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 55 mg