If you’re ready to wow your friends and family with a dessert that feels both luxuriously traditional and refreshingly new, then you’re in for a treat. Sponge Cake Baklava: Your New Favorite Festive Dessert Recipe blends the delicate fluffiness of sponge cake with the rich, nutty goodness and sweet syrupy charm of classic baklava. This unique fusion takes the best of both worlds and delivers a dessert that is stunning on the plate and irresistible on the palate. Each bite offers a perfect balance of softness, crunch, and the exotic warmth of cinnamon and clove. Trust me, once you try this, it’ll quickly become the star of your holiday table or any special occasion!
Ingredients You’ll Need
Getting ready to make this delightful treat is easier than you think. The ingredients are simple, pantry-friendly staples, yet each has a vital role in creating the perfect sponge cake baklava texture and flavor. From the finely ground semolina flour giving that tender crumb, to the vibrant nuts adding crunch and color, it’s a beautiful harmony of taste and texture.
- 4 large Eggs: Fresh eggs are key for that perfect rise and light sponge texture.
- 1 cup Granulated Sugar: Sweetens the cake just right; coconut sugar works for a deeper flavor.
- 1 cup All-purpose Flour: The base that gives structure to your sponge cake.
- ½ cup Fine Semolina Flour: Adds a hint of texture and a lovely golden color.
- 1 tbsp Baking Powder: Make sure it’s fresh to ensure the cake rises beautifully.
- ½ cup Water (for syrup): Blends with honey to create that signature sticky glaze.
- 1 cup Walnuts: Provides rich, earthy flavor; swap with pecans or hazelnuts if you like.
- 1 cup Pistachios: Adds vibrant green color and a buttery crunch; slivered almonds also work well.
- 1 tsp Ground Cinnamon: Brings warm, comforting spice that ties the nuts and cake together.
- ½ tsp Ground Clove: Optional but gives a subtle depth; omit if unavailable.
- 1 pkg Greek Phyllo Sheets: Choose high-quality sheets for crisp, flaky layers.
- ½ cup Butter (melted): Essential for brushing layers; coconut oil is a perfect dairy-free alternative.
- 1 cup Honey: For that luscious, sticky finish; maple syrup is a fine substitute.
- 1 cup Water (for syrup): Combined with honey to soak the layers perfectly.
How to Make Sponge Cake Baklava: Your New Favorite Festive Dessert Recipe
Step 1: Prepare the Nut Mixture
Start by grinding your walnuts and pistachios coarsely—this gives your baklava that signature satisfying crunch. Mix in the ground cinnamon and clove so the spices evenly coat the nuts, infusing every bite with warm festive aromatics.
Step 2: Make the Sponge Cake Batter
Beat the fresh eggs with granulated sugar in a large bowl until the mixture becomes pale and fluffy—this is what creates the light sponge texture. Gently fold in the all-purpose flour, semolina flour, and baking powder until combined, keeping as much air in the batter as possible to retain its fluffiness.
Step 3: Assemble the Layers
Preheat your oven to 350°F (175°C). Grease your baking dish and start by layering half of the phyllo sheets, brushing each generously with melted butter or coconut oil to ensure flaky, golden edges. Spread half of the cake batter over this layer, then sprinkle half the nut-spice mixture evenly on top. Repeat with remaining phyllo sheets, batter, nuts, and finish with a top layer of phyllo sheets, all brushed generously with butter.
Step 4: Bake to Perfection
Place your assembled baklava in the oven and bake for about 20 minutes or until the top is beautifully golden and slightly crisp. The cake should be set but tender inside, with the aromatic nuts toasted to perfection on top.
Step 5: Make the Honey Syrup and Soak
While the baklava is baking, combine the honey and water in a saucepan and gently heat until blended and slightly thickened—this syrup is what transforms your sponge cake baklava into a sticky, sweet masterpiece. When the cake comes out of the oven, carefully pour the warm syrup evenly across the hot layers and let it soak in. It’s magic watching that syrup puddle in and around every nook and cranny!
How to Serve Sponge Cake Baklava: Your New Favorite Festive Dessert Recipe
Garnishes
A sprinkle of extra chopped pistachios or a light dusting of powdered sugar adds a charming finishing touch. A few fresh rose petals on the serving platter bring a beautiful, festive look that makes each slice pop.
Side Dishes
Serve it alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the sweet and nutty flavors. A cup of strong coffee or spiced tea rounds out this dessert experience perfectly, balancing sweetness with a hint of bitterness.
Creative Ways to Present
Think beyond the traditional square slices—try cutting the baklava into diamond shapes or smaller bite-sized finger pieces for an elegant party platter. Layer individual servings in small glass jars or clear cups topped with a drizzle of honey for a cute, portable treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your sponge cake baklava in an airtight container at room temperature. It stays fresh and delicious for up to 3 days, and the flavors actually deepen over time as the syrup continues soaking in.
Freezing
If you want to save some for later, baklava freezes beautifully. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before serving.
Reheating
To enjoy warm baklava, reheat slices gently in a 300°F (150°C) oven for about 10 minutes. This refreshes the crisp phyllo layers without drying out the sponge base.
FAQs
Can I use other nuts instead of walnuts and pistachios?
Absolutely! Pecans, hazelnuts, or slivered almonds work wonderfully and can bring their own unique flavor profile to your sponge cake baklava. Just make sure to toast them lightly for the best taste and crunch.
Is it possible to make this dessert dairy-free?
Yes, simply swap the butter for melted coconut oil when brushing the phyllo layers. The coconut oil adds a subtle richness while keeping the dessert dairy-free.
How long does it take for the syrup to absorb?
For the best texture, let the baklava sit at room temperature for at least 3-4 hours after pouring the syrup, or ideally overnight. This allows the syrup to soak in thoroughly, creating that perfectly sticky, moist finish.
Can I prepare this dessert ahead of a party?
Definitely! The sponge cake baklava keeps well at room temperature and tastes even better the next day. You can assemble it the day before and add the warm syrup right before serving for maximum freshness.
What is the best way to cut baklava for serving?
Cut into diamond shapes or squares using a sharp knife before baking. This helps the layers hold together and makes serving neat, bite-sized pieces easier for your guests.
Final Thoughts
You’ve just discovered a dessert that beautifully marries the airy charm of sponge cake with the timeless, nutty sweetness of baklava, creating something truly special. I can’t wait for you to try making Sponge Cake Baklava: Your New Favorite Festive Dessert Recipe and share it with your loved ones. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds and making plans to bake it again!
Print
Sponge Cake Baklava: Your New Favorite Festive Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Sponge Cake Baklava is a delightful fusion dessert that combines the light, airy texture of sponge cake with the rich, nutty sweetness of traditional baklava. Featuring layers of flaky Greek phyllo dough, a fragrant blend of walnuts, pistachios, cinnamon, and clove, all soaked in a luscious honey syrup, this festive treat offers a perfect balance of crunch and moistness. Ideal for holiday celebrations or any special occasion, this recipe brings a modern twist to a classic Mediterranean favorite.
Ingredients
For the Cake Batter
- 4 large Eggs (Fresh for perfect rise)
- 1 cup Granulated Sugar (Can substitute with coconut sugar)
- 1 cup All-purpose Flour
- ½ cup Fine Semolina Flour
- 1 tbsp Baking Powder (Ensure it’s fresh)
For the Nut Filling
- 1 cup Walnuts (Can substitute with pecans or hazelnuts)
- 1 cup Pistachios (Can use slivered almonds)
- 1 tsp Ground Cinnamon (Adjust to taste)
- ½ tsp Ground Clove (Omit if unavailable)
Phyllo and Butter
- 1 pkg Greek Phyllo Sheets (Use high-quality)
- ½ cup Butter (Melted; can use coconut oil for dairy-free)
Honey Syrup
- 1 cup Honey (Can use maple syrup)
- ½ cup Water
Instructions
- Prepare the Nut Filling: Finely chop the walnuts and pistachios, then mix them with ground cinnamon and ground clove. Set this mixture aside for layering later.
- Make the Sponge Cake Batter: In a large bowl, whisk the eggs and granulated sugar together until the mixture is light and fluffy. Sift together all-purpose flour, fine semolina, and baking powder, then fold gently into the egg mixture until combined, being careful not to deflate the batter.
- Assemble the Baklava Layers: Preheat the oven to 350°F (175°C). Grease a baking dish and layer several sheets of phyllo dough, brushing each layer generously with melted butter. Spread half of the nut mixture evenly over the phyllo. Pour half of the sponge cake batter over the nuts. Add another layer of buttered phyllo sheets, spread the remaining nuts, then top with the rest of the batter. Finish with a final layer of buttered phyllo sheets.
- Bake the Baklava: Place the assembled baklava in the preheated oven and bake for about 20 minutes or until the top is golden brown and a toothpick inserted into the cake layers comes out clean.
- Prepare the Honey Syrup: While the baklava is baking, combine honey and water in a saucepan and warm over low heat until well mixed and slightly thickened, but not boiling.
- Soak the Baklava: Once the baklava is baked, remove it from the oven and immediately pour the warm honey syrup evenly over the hot dessert. Allow it to soak and cool completely to absorb the syrup and develop flavor.
- Serve: Cut the baklava into 12 equal slices and serve at room temperature. Enjoy this festive, fragrant, and uniquely textured dessert!
Notes
- Ensure your baking powder is fresh for maximum rise in the sponge cake layers.
- You can substitute nuts according to preference or availability, such as using almonds or pecans.
- For a dairy-free version, replace butter with coconut oil.
- Adjust ground cinnamon and clove quantities to suit your spice preference or omit clove if unavailable.
- Make sure to pour the syrup while the baklava is hot to allow proper absorption.
