coconut baklava cake

simple baklave infused with saffron and rose water

Baklava but not as sticky and sweet? You are in for a treat. Easy to whip up and delicious next to a cup of warm tea, this baklava cake is to impress guests.

ingredients for the cake

• 3 eggs
• sugar 150g (3/4 cups)
• semolina flour 260g (1 and 1/2 cups)
• shredded coconuts 60g (1/2 cup)
• greek yoghurt 140g (1/2 cup)
• plain flour 60g (1/2 cup)
• melted butter 120g (1/2 cup)
• baking powder 1 tsp
• pinch of salt
• ground cardamom 1/2 tsp

ingredients for the syrup

• water 12ml (1/2 cup)
• sugar 200g (1 cup)
• rose water 60ml (1/4 cup)

preparation of the cake

• preheated the oven at 180°C
• prepare a 25x35cm baking tray lined with baking sheet or greased with butter
• using an electric mixer beat the eggs with sugar and ground cardamom until fluffy and doubled in volume
• add the melted butter and yoghurt
• in a separate bowl mix flour, semolina, coconut, salt and baking powder
• add the mixture gradually to the batter
• mix well
• pour the batter into the prepared tray
• bake in a preheated oven for 25 to 30 minutes

preparation of the syrup

• bring it to a gentle boil of the water and sugar and let it simmer for 5 minutes
• turn off the heat
• add the rose water

assemble

• pour the cold syrup over the hot cake
• let it sit for one hour
• cut the cake into squares of your favourite size
• serve warm or cold

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