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Honey, walnut and cardamon baklava cake

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An interesting combination of honey, walnut and cardamon in a polenta cake drizzled with a citrusy, sticky syrup.  Delicious :)  This recipe is inspired by the combination of baklava (a middle eastern/mediterranean sweet) and a Jewish honey cake which is traditionally served at Rosh Hashanah.  This cake would make a great after dinner sweet with a black coffee (however I also had it for breakfast this morning - all in the name of recipe testing....?!)


preparation time: 15-20 minutes
cooking time: 20-25 minutes

cake ingredients: 
1 stick butter (at room temperature)
1 cup soft brown sugar
2 eggs
1/2 cup milk
1 cup crushed walnuts (this recipe would also work well with crushed pistachios, almonds, or hazlenuts)
1 vanilla pod/1 tsp vanilla essence
2 cups fine cornmeal/polenta
1 teaspoon baking powder
1/2 teaspoon baking soda
12 cardamon pods (seeds removed and crushed- about 1 tsp of seeds)
pinch of salt

syrup ingredients:
1 cup sugar
2 tbs honey
1 cup water (or mix of water and orange/lemon juice)
vanilla pod (left over from removing the seeds for the cake mixture)

 
 
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Step 1:

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  • add the sugar and butter to a bowl and beat with an electric whisk for about 3-4 minutes - until it is lighter in colour and well combined

Step 2:

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  •  add eggs and milk and whisk until combined - it may curdle but don't worry as that will change when you add the polenta/corn meal

Step 3:

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  • fold in the cornmeal/polenta, baking powder, baking soda, vanilla, crushed walnuts, crushed cardamon seeds and a pinch of salt - mix until just combined - you don't want to over mix as this will produce a heavy cake.

Step 4:

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  • pour the cake batter into a greased/lined baking dish/tin.  I used a rectangular dish approx 10x14 inches.

Step 5:

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  • smooth over the top of the cake and bake for about 20 minutes until it is golden and feels firm to the touch

 

Clever fusion!
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