As the sun begins to set, casting a warm glow over the kitchen, I can’t help but feel an urge to create something delightfully special. It was during one of these cozy evenings that I decided to transform the beloved flavors of traditional baklava into an irresistible cake. Enter the Rose Water Baklava Cake—an enchanting dessert that merges the essence of Middle Eastern sweets with the comforts of home baking.
This moist, syrup-soaked treat captures the delicate floral notes of rose water alongside the warmth of cardamom and hints of saffron, all while offering a tender crumb enriched with yogurt. Whether you’re looking to impress guests at a dinner party or simply treat yourself to a decadent slice, this cake is the answer. You’ll find it’s surprisingly easy to whip up and a refreshing departure from the usual desserts. So why not indulge in a slice of this creation? Your taste buds will thank you!
Why is Rose Water Baklava Cake so special?
Delicate flavors: This cake uniquely harmonizes the floral notes of rose water with the warm spice of cardamom and saffron.
Moist texture: The addition of yogurt ensures each slice is decadently tender and syrup-soaked, reminiscent of classic baklava.
Easy to make: With straightforward steps, you’ll find creating this impressive dessert requires no advanced baking skills.
Versatile presentation: Perfect for any occasion, from cozy family gatherings to elegant dinner parties, this cake is sure to impress.
Cultural delight: Embrace the rich heritage of Middle Eastern cuisine with this delightful twist on a beloved dessert. For more easy baking ideas, check out our Baking Basics.
Rose Water Baklava Cake Ingredients
• Elevate your baking with these essential ingredients!
For the Cake
- Plain Whole Milk Yogurt – Adds moisture and tanginess, preventing gluten development for a tender crumb; substitute with Greek yogurt for a denser cake.
- Rose Water – Provides a fragrant floral essence; try orange blossom water for a different touch.
- Saffron Threads – Infuses unique flavor and color into the cake and syrup; omitting it yields a simpler cake profile.
- All-Purpose Flour – Essential for structure; for a gluten-free option, replace with a certified gluten-free flour blend.
- Blanched Almond Flour – Adds richness and moisture; in a pinch, all-purpose flour works.
- Ground Pistachios – Contributes flavor and texture; substitute with walnuts or a mixed nut blend if desired.
- Baking Powder – A crucial leavening agent for rise; always check freshness for best results.
- Finely Ground Cardamom – Imparts warmth and complexity; ground cinnamon can be used in a pinch.
- Kosher Salt – Enhances all flavors; don’t skip it, as it balances sweetness.
- Granulated Sugar – Sweetens the cake and syrup; reduce sugar in the syrup for a less sweet finish.
- Orange Zest – Adds bright citrus notes that enhance the cake’s flavor; leaving it out may alter the taste slightly.
- Unsalted Butter – Ensures richness and control of salt content; substitute with coconut oil for a dairy-free option.
- Large Eggs – Provides structure and moisture; for a vegan approach, use flax eggs or aquafaba.
For the Syrup
- Coarse Ground Pistachios/Dried Rose Petals/Coconut Flakes (for garnish) – Adds visual appeal and texture to each slice; feel free to omit for a simpler look.
Dive into the world of flavor with this Rose Water Baklava Cake—a delightful take on a cherished dessert!
How to Make Rose Water Baklava Cake
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Prepare the Pan: Preheat your oven to 325°F (160°C). Grease a 9 × 13-inch pan thoroughly and line it with parchment paper to ensure easy removal after baking.
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Combine Wet Ingredients: In a mixing bowl, gently mix together plain whole milk yogurt, rose water, and your steeped saffron threads until well combined. This fragrant mixture will infuse your cake with delightful flavors.
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Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, blanched almond flour, ground pistachios, baking powder, ground cardamom, and kosher salt. This ensures your dry ingredients are evenly distributed for optimal texture.
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Cream Butter and Sugar: In a mixing bowl, beat the granulated sugar and orange zest together. Then, add unsalted butter and cream the mixture until it is pale and fluffy, which will help create a light texture.
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Incorporate Eggs: Add the large eggs one at a time, mixing at low speed after each addition. Make sure to scrape the sides and bottom of the bowl to fully incorporate all ingredients.
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Add Yogurt Mixture: Gently fold in the yogurt mixture until everything is combined. The goal is to keep it fluffy while ensuring no stubborn lumps remain.
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Fold in Dry Ingredients: Gradually fold in the dry ingredient mixture in three additions, mixing just until smooth. Be careful not to overmix, as this can affect the cake’s tenderness.
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Bake the Cake: Spread the batter evenly in your prepared pan. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Make the Syrup: In a saucepan, combine syrup ingredients and simmer until it reduces to a desired consistency. Once done, remove the cardamom pods to prevent overpowering flavors.
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Soak the Cake: Once the cake is cooled, poke holes across the surface using a fork or toothpick. Brush the warm syrup generously over the cake, allowing it to soak in for 3–4 hours for maximum flavor absorption.
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Slice and Garnish: Cut the cake into squares or diamond shapes. For a stunning finish, brush the edges with any remaining syrup before serving to enhance the sweetness.
Optional: Add a sprinkle of coarse ground pistachios or dried rose petals for an elegant touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing the Rose Water Baklava Cake ahead of time is a fantastic way to save time, especially during busy weeks! You can make the cake base up to 24 hours in advance; simply bake it, allow it to cool, and then cover it tightly with plastic wrap. As for the syrup, it can be made 2-3 days ahead—just store it in the refrigerator. When you’re ready to serve, poke holes in the cooled cake and brush on the syrup, allowing it to soak for at least 3-4 hours for optimal flavor infusion. This method ensures your cake remains moist and flavorful, delivering just as delicious results while freeing up your schedule for more important things!
What to Serve with Rose Water Baklava Cake?
Indulging in a slice of this syrup-soaked beauty is a delightful experience, and pairing it with the right accompaniments can elevate your dessert moment to new heights.
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Strong Black Tea: The robust flavors of black tea beautifully balance the cake’s sweetness, enhancing its floral notes for a perfect afternoon treat.
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Floral Dessert Wine: A light floral dessert wine complements the aromatic qualities of the cake, making for an elegant pairing that’s sure to impress guests.
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Greek Yogurt: A dollop of tangy Greek yogurt adds a refreshing counterpoint to the sweet, syrupy cake. Plus, it provides a creamy texture that blends beautifully with each bite.
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Honey Drizzle: A light drizzle of honey over the cake enhances its sweetness, adding a lush, sticky note that echoes the traditional baklava experience.
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Fresh Berries: Bright, juicy raspberries or blueberries can cut through the richness, offering a fresh pop that contrasts nicely with the dense cake.
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Pistachio Ice Cream: The creamy richness and nutty flavor of pistachio ice cream provide a decadent experience, and the cold temperature is delightfully refreshing.
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Whipped Cream: A light, airy dollop of whipped cream is a classic choice that adds creaminess and helps balance the dense, syrupy nature of the baklava cake.
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Coconut Flakes: For a tropical twist, sprinkle some toasted coconut flakes on top, which will introduce a delightful chewiness and unique flavor harmony.
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Lemon Sorbet: A bright and citrusy lemon sorbet serves as a palate cleanser between bites, making your dessert experience light and refreshing.
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Saffron Milk: A warm glass of saffron-infused milk reflects the spice elements of the cake, creating a beautiful synergy of flavors with each sip.
How to Store and Freeze Rose Water Baklava Cake
- Room Temperature: The cake can be kept at room temperature for up to 2 days; cover it with a clean kitchen towel to maintain moisture.
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 5 days; let it come to room temperature before serving for the best flavor.
- Freezer: For longer storage, wrap slices tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 3 months.
- Reheating: To reheat, thaw in the fridge overnight, then gently warm in the microwave or enjoy at room temperature for a delightful taste of your Rose Water Baklava Cake.
Expert Tips for the Best Rose Water Baklava Cake
- Syrup Temperature: Ensure your syrup is heated to 118–120°F (47–48°C) for optimal absorption into the cake.
- Soaking Time: For maximum flavor, allow your cake to soak in syrup for up to 24 hours before serving to deepen the taste of the Rose Water Baklava Cake.
- Nut Prep: Pulse whole nuts until they are coarsely ground to add texture, but avoid overprocessing them into a paste, which can affect the cake’s structure.
- Egg Incorporation: Add eggs slowly and mix gently; this ensures a light cake while preventing overmixing, which could make it dense.
- Serving Suggestion: Pair your cake with strong black tea or floral dessert wine to enhance the aromatic experience of the Rose Water Baklava Cake.
Rose Water Baklava Cake Variations
Let your creativity flow as you explore delightful twists and alternatives for this enchanting cake!
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Nutty Sensation: Swap almond flour for a mix of walnuts and pistachios to create a delightful texture contrast. The variation in nuts will add complexity to each bite.
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Chocolaty Indulgence: Drizzle the top with dark chocolate ganache instead of syrup for a rich fusion dessert. This decadent twist will satisfy your chocolate cravings while maintaining the cake’s moisture.
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Fruitful Freshness: Top with seasonal fruits like pomegranate seeds or sliced citrus for a burst of freshness. The fruity elements contrast beautifully with the cake’s syrupy sweetness, offering a refreshing change.
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Spice it Up: Add a hint of cayenne pepper for a gentle kick, balancing the floral notes with a spicy punch. This variation will intrigue your taste buds and keep your guests guessing!
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Honey Sweetness: Use honey in place of sugar to sweeten the syrup for a unique flavor profile and more natural sweetness. This will give your cake a delightful floral undertone that perfectly complements its rich taste.
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Vegan Delight: Replace eggs with flax eggs or aquafaba, and use coconut oil instead of butter for a vegan-friendly version. The resulting cake remains equally moist and flavorful without compromising on taste.
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Coconut Twist: Incorporate shredded coconut into the batter for a tropical flair. This variation adds texture and enhances the cake’s overall richness, transporting you to a sun-kissed paradise with every bite.
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Lemon Zing: Infuse the batter with fresh lemon juice and zest for a zesty brightness that cuts through the sweetness. This refreshing touch will elevate the flavors and give your cake an uplifting twist.
Rose Water Baklava Cake Recipe FAQs
What is the best way to choose ripe ingredients for the Rose Water Baklava Cake?
Absolutely! Using fresh, high-quality ingredients elevates this cake. Look for yogurt that is creamy and has no added sugars or artificial flavors. For rose water, opt for pure, organic varieties. When selecting saffron, ensure it is vibrant and aromatic, as this will ensure the cake has the rich flavor it deserves.
How should I store the Rose Water Baklava Cake?
To maintain the moist texture of your cake, store it in an airtight container at room temperature for up to 2 days. If you need to keep it for longer, place it in the refrigerator, where it will stay fresh for up to 5 days. Simply let it come to room temperature before serving for the best flavor experience!
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Can I freeze the Rose Water Baklava Cake?
Yes, you can! To freeze, wrap slices tightly in plastic wrap and then place them in a freezer-safe bag. This way, the cake can last for up to 3 months in the freezer. When you’re ready to enjoy a slice, thaw it in the refrigerator overnight. Enjoy it slightly warmed or at room temperature for a delightful taste!
What if my cake doesn’t rise properly?
Very commonly, under-rising can occur due to several reasons! Ensure your baking powder is fresh—check the expiry date, as old leavening agents could impact your cake’s rise. Additionally, mixing too vigorously can develop gluten, leading to density; try folding in your dry ingredients gently. If your eggs were added cold, bring them to room temperature first, as this can help with a better rise!
Are there any dietary considerations I should know about?
This Rose Water Baklava Cake is vegetarian, but for a vegan option, replace eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or aquafaba (3 tablespoons per egg). Always check for allergies regarding nuts; if someone has a nut allergy, feel free to use sunflower seed flour as a substitute. Making this cake gluten-free? Just swap out all-purpose flour for a certified gluten-free blend—you’ll still have a delightful treat!
Irresistible Rose Water Baklava Cake You’ll Love to Bake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease a 9 × 13-inch pan thoroughly and line it with parchment paper.
- In a mixing bowl, gently mix together plain whole milk yogurt, rose water, and steeped saffron threads until well combined.
- In another bowl, whisk together all-purpose flour, blanched almond flour, ground pistachios, baking powder, ground cardamom, and kosher salt.
- In a mixing bowl, beat granulated sugar and orange zest together. Add unsalted butter and cream the mixture until pale and fluffy.
- Add eggs one at a time, mixing at low speed after each addition.
- Gently fold in the yogurt mixture until combined, keeping it fluffy.
- Gradually fold in the dry ingredient mixture in three additions, mixing just until smooth.
- Spread the batter evenly in your prepared pan. Bake for 45 minutes or until golden brown and a toothpick comes out clean.
- In a saucepan, combine syrup ingredients and simmer until it reduces to a desired consistency.
- Once the cake is cooled, poke holes across the surface, brush warm syrup generously over the cake, and allow it to soak for 3–4 hours.
- Cut into squares or diamond shapes and brush edges with any remaining syrup before serving.
