Thursday, March 15, 2012

Cake Baghlavai - Persian Baklava Cake with Rose Water and Cardamom




This is my mom's recipe. It is a very dense cake. I like the fact that it's not too sweet, the cake itself that is (without the syrup). My mom's original recipe has half of the cake batter plus all of the syrup. I don't like it that way so I double the cake and keep the syrup the same. It's super sweet otherwise. Honestly I like the cake even without the syrup! You can top it with vanilla ice-cream, or whipped cream and sprinkle it with some ground cardamom.  YUMMY!


Takes about 1 hour to make
Serves 8-10 

FUNDABBLER FACT




INGREDIENTS

CAKE
Ground almonds - 4 cup 
All purpose flour - 2 cup 
Eggs - 6
Sugar - 2 cup 
Baking powder - 1 teaspoon 
Ground Cardamom - 1 teaspoon
Rose water- 1 estekan  golab = 1/2 cup 
Water - 6 table spoons 
Unsalted melted butter- 2 sticks 

SYRUP
Sugar -1 cup 
Water - 1 cup 
Rose water - 1/2 cup 
syrup needs to be hot/warm to put on cake


INSTRUCTIONS

Ground blanched almonds (or buy ground blanched almonds)



Mix eggs in machine for about 2 min


Add Rose water



Add sugar in eggs and stir.



Add ground almonds and stir



Add butter and stir



Add the flour and baking soda



Add Cardamom



And 3 table spoons water and let stir




Mix 2 more min



Butter/Oil pan and put in preheated oven to 250F cook for 45 min



(check at 35 min)
Cut cake into diamond shape (Do it in diagonals and let the lines lead to diamonds)


and pour on syrup


Let it sit a bit to absorb.


Serve and Enjoy!

2 comments:

  1. Fabulous presentation of all the steps and ingredients! Yum. I want some.

    ReplyDelete
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