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
Scale
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.
