Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, golden syrup cake (baklava cake). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Golden syrup cake (Baklava cake) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Golden syrup cake (Baklava cake) is something that I’ve loved my whole life. They’re fine and they look fantastic.
Golden syrup cake (Baklava cake) This delightful syrup cake is a super moist cake with a delicate blend of cardamom and orange blossom. A Perfect, light, sweet cake with soft texture. In a small sauce pan over medium heat, melt butter. Mix in brown sugar until melted, then remove from heat and.
To begin with this recipe, we have to first prepare a few ingredients. You can have golden syrup cake (baklava cake) using 21 ingredients and 33 steps. Here is how you cook it.
The ingredients needed to make Golden syrup cake (Baklava cake):
- Make ready 3 cups (600 g) plain flour
- Make ready 1 cup (200 g) sugar
- Prepare 1 cup milk
- Make ready 1 cup soft butter
- Prepare 5 eggs
- Prepare 1 tbsp baking powder
- Take 1 tbsp cardamom
- Make ready 1/4 tsp salt
- Make ready 2 tsp saffron water
- Make ready 1 tsp vanilla extract
- Take For syrup
- Get 1 cup (100 ml) water
- Take 3 cups (600 g) sugar
- Prepare 1/2 cup rose water or orange blossom
- Make ready 1/2 fresh lemon
- Get 2 tsp saffron water
- Make ready For glazing
- Get 1 egg
- Prepare 2 tsp saffron water
- Prepare 1 tbsp plain yogurt
- Prepare 1 tsp vanilla extract
Pour all of the lukewarm syrup over the entire hot Baklava (Baghlava) Cake including the borders. When done well, it tastes like a warm, buttery, nutty, and honey-tastic version of heaven. Place two sheets of phyllo in the bottom of the prepared dish. This is an almond cake with the sweet syrup you love of baklava, the scent of rosewater and the crunch of pistachios.
Instructions to make Golden syrup cake (Baklava cake):
- Preheat the oven to 175C. Grease baking tray with butter. Set aside.
- Crack 5 eggs in mixer bowl. Add sugar and beat together until slightly fluffy.
- Add 2tsp saffron water and butter. Combine together.
- Then add cardamom, salt, 1tsp vanilla extract and ½ cup milk. Mix all well.
- Add flour and baking powder to the egg mixture and combine all together for 2 minutes.
- Finally add ½ cup of milk again.
- Pour cake mixture in the baking tray. Now, to make the glazing top of the ckae, we need to crack last egg in a bowl. Add yogurt, 2 tsp saffron water, 1 tsp vanilla extract and mix well.
- And spread the mixture top of the cake. Place it in the oven and bake it for 35-40 minutes.
- While cake is baking, we prepare the syrup. In a pot with 100 ml water, add sugar, rose water or orange blossom, lemon juice and saffron water. Let it boil for 10 minutes, then turn off the heat and let it cool.
- Once cake is ready, let it cool. Cut it into small pieces.
- Pour cold syrup top of the cold cake and let it soak for 2 hours. Your delicate cake with amazing taste is ready to be served.
- Ingredients
Place two sheets of phyllo in the bottom of the prepared dish. This is an almond cake with the sweet syrup you love of baklava, the scent of rosewater and the crunch of pistachios. Persian baklava versus Greek baklava Traditional baklava (pronounced baghlava in Farsi) is a sweet dessert made with layers of phyllo (or filo), filled with nuts and drenched in a sweet syrup. For garnish, place corn syrup in a small microwave-safe bowl. Brush corn syrup lightly over both sides of rosemary.
So that is going to wrap it up for this special food golden syrup cake (baklava cake) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
