Recipe Credit Farzana Kumandan @Sprinklesandspicect

INGREDIETS

For the Cake:

• 2 eggs
• ¾ cup white sugar
• ½ cup oil
• 1 tsp vanilla essence
• 1 ¾ cups cake flour
• 2 tsp baking powder
• ½ cup milk

Baklava filling:

• ¼ cup raw walnuts/pistachios or any nuts of your choice
• 2 tablespoons brown sugar

Baklava topping:

• 1 cup finely chopped walnuts/pistachios or any nuts of your choice
• ¼ cup honey
• 1/3 cup unsalted butter
• ¼ teaspoon cinnamon powder

METHOD

For the cake:

In a large bowl or cake mixer, whisk the eggs and sugar until its light and fluffy. Add in the oil, vanilla essence and mix until well combined. Add in the sifted flour, baking powder and milk and mix until smooth and lump free.

Baklava Filling:

Add the nuts and brown sugar to a food processor and whizz until its fine. Set aside

Line a medium sized round cake tin or springform tin with baking paper. Add the Baklava topping to the bottom of the tin and level it out with a spoon. Add half the batter, level it out evenly and sprinkling the filling over the batter ensuring the full surface is covered. Add remaining batter and smooth out the top.

Bake in a preheated oven on 180degrees for 30 – 35 minutes or until a toothpick comes out clean.

Let the cake rest for 15 minutes before turning it over. Gently remove the baking paper and if there are any bits stuck to the paper just remove them and scatter them on the top.

Enjoy a warm slice of Baklava cake with a generous scoop of ice cream

[Picture: Farzana Kumandan]