Moist Almond Flour Baklava Cake

This almond flour baklava cake is my favorite choice when I want a dessert that's moist, deeply flavorful, and not too complicated. The blend of honey and warm spices feels like a comforting hug on a plate and works well for weekend baking or special occasions.

I first made this after craving those honey-soaked nuts in baklava but wanted something easier to bake. It quickly became my go-to when I want something elegant yet effortless.

Ingredients

• Almond flour: Two cups of finely ground almond flour is the base which makes the cake tender and nutty Choose freshly ground almond flour or regrind store-bought for a fluffier texture
• Honey: Half a cup of honey to sweeten naturally and provide moistness Opt for raw or local honey for the best flavor
• Eggs: Three large eggs bind the batter and add richness
• Ground cinnamon and cardamom: Add warmth and that signature baklava spice mix Freshly ground spices always taste better and are worth the few extra seconds to grind
• Salt: Balances the sweetness and brings out the spice flavors
• Baking soda: Helps the cake rise and become light despite the dense almond flour
• Olive oil: Adds moisture and a subtle fruity note Avoid using strong flavored oils that could overpower the spices
• Vanilla extract: Enhances the overall aroma
• Syrup ingredients: For the syrup half a cup of honey combined with water and a splash of fresh lemon juice creates a sweet tangy glaze that seeps into the cake
• Chopped pistachios: On top add a crunchy texture and visual appeal Toast them lightly to release their aroma before chopping

Instructions

Build The Batter:

Preheat the oven to 350 degrees Fahrenheit and prepare your cake pan with parchment paper to avoid sticking and for easy cake removal later. In a bowl vigorously whisk together eggs honey olive oil and vanilla until you have a smooth uniform mixture. Then gently fold in the almond flour spices salt and baking soda until fully incorporated into a thick batter.

Bake The Cake:

Pour your batter into the pan spreading it evenly so it bakes uniformly. Place it in the oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep it moist.

Make The Honey Syrup:

While the cake bakes combine the honey water lemon juice and a pinch of cinnamon in a small saucepan. Warm over low heat stirring occasionally until the honey dissolves completely and the flavors meld. Do not boil to keep the syrup clear and smooth.

Soak and Finish:

Once the cake comes out of the oven let it cool in the pan for ten minutes This resting time helps it firm up slightly. Transfer carefully to a wire rack so air can circulate. Drizzle the warm honey syrup slowly over the top allowing it to soak through the cake layers. Finally sprinkle the toasted chopped pistachios generously over the surface for a delightful crunch.

My favorite part about this cake is the spice combo It is simple yet sophisticated and reminds me of family gatherings where baklava was always the prized dessert. The pistachio topping adds playful texture that contrasts beautifully with the soft cake and syrup.

Storage Tips

Keep the cake covered at room temperature for up to three days to maintain moistness. For longer storage wrap it tightly and refrigerate up to five days. You can also freeze slices individually wrapped in parchment and foil for up to two months. Thaw at room temperature removing any plastic wrap for a fresher crumb.

Ingredient Swaps

If you do not have olive oil mild avocado oil or melted coconut oil can be good substitutes just mind subtle flavor differences. Ground walnuts can replace almond flour but expect a denser cake. Maple syrup may be used in place of honey both in the batter and syrup for a different sweetness profile. Cardamom may be omitted if unavailable or replaced with a pinch of ground nutmeg.

Serving Ideas

This cake shines on its own with tea or coffee but also pairs wonderfully with a dollop of Greek yogurt or whipped cream. Fresh berries or a citrus compote can add brightness and a contrasting tart flavor. For a more decadent dessert drizzle extra honey or a touch of melted dark chocolate on top.

This cake captures the essence of baklava flavors in a simplified form that feels both elegant and effortless.

Frequently Asked Recipe Questions

→ Can I use regular flour instead of almond flour?

Substituting regular flour will change the texture and moistness; almond flour gives a nutty, tender crumb that's hard to replicate with wheat flour.

→ How can I toast pistachios properly?

Lightly toast pistachios in a dry pan over medium heat for 2-3 minutes, stirring frequently until fragrant and slightly golden.

→ What is the purpose of the honey syrup on the cake?

The warm honey syrup adds moisture and enhances sweetness while infusing subtle lemon and cinnamon notes, balancing the cake's nutty base.

→ Is it necessary to use olive oil in the batter?

Olive oil contributes moisture and a mild fruity flavor, helping keep the cake tender and complementing the honey and spices.

→ How do I check if the cake is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no raw batter.

→ Can this cake be made ahead of time?

Yes, it can be baked in advance. Store it covered at room temperature for up to two days or refrigerate for longer freshness.