Name: Irresistibly Indulgent: Baklava-Inspired Almond Cake Delight Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 cups Almond Flour; 1/2 cup Honey; 3 large Eggs; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Cardamom; 1/4 teaspoon Salt; 1 teaspoon Baking Soda; 1/4 cup Olive Oil; 1 teaspoon Vanilla Extract; 1/2 cup Honey; 1/4 cup Water; 1 tablespoon Lemon Juice; Pinch of Ground Cinnamon; 1/2 cup Chopped Pistachios

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Introduction

This Baklava-Inspired Almond Cake Delight captures the rich flavors and textures of traditional baklava in a moist, gluten-free cake. It’s naturally sweetened with honey and spiced with cinnamon and cardamom, making it an irresistible treat for any occasion.

A close-up of a round tart with two distinct layers on a white marbled texture background; the bottom layer is a crumbly, light brown crust, thick and firm, while the top layer is a glossy, jelly-like golden caramel filling. The surface of the caramel layer is decorated with whole and sliced almonds and small green leaves, and there is a light dusting of powdered sugar scattered over the top. The tart has a slice cut out, revealing the glossy top and crumbly bottom layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Almond Flour
1/2 cup Honey
3 large Eggs
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cardamom
1/4 teaspoon Salt
1 teaspoon Baking Soda
1/4 cup Olive Oil
1 teaspoon Vanilla Extract
1/2 cup Honey (for syrup)
1/4 cup Water
1 tablespoon Lemon Juice
1/2 cup Chopped Pistachios

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cake pan with parchment paper for easy removal later.
Step 2: In a mixing bowl, whisk together the eggs, 1/2 cup honey, olive oil, and vanilla extract until smooth.
Step 3: Stir in the almond flour, ground cinnamon, ground cardamom, salt, and baking soda until a thick batter forms.
Step 4: Pour the batter into the prepared pan and spread it evenly.
Step 5: Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center; it should come out clean.
Step 6: While the cake bakes, prepare the honey syrup by combining 1/2 cup honey, water, lemon juice, and a pinch of cinnamon in a saucepan over low heat. Stir until combined and warm.
Step 7: Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack.
Step 8: Drizzle the warm honey syrup evenly over the cake, letting it soak in.
Step 9: Sprinkle chopped pistachios over the top for added crunch and visual appeal.

Tips & Variations

For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey.
Try adding a handful of chopped walnuts or almonds alongside pistachios for extra texture.
If you prefer a lighter spice flavor, reduce the cardamom to 1/4 teaspoon.
Use melted coconut oil instead of olive oil for a subtle tropical note.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a warm oven or microwave to restore the syrup’s warmth and soften the texture.

How to Serve

This image shows a close-up of a round dessert cut into two pieces, placed on a wooden surface. The dessert has three visible layers: the bottom layer is a crumbly, pale beige crust, the middle layer is a thick, translucent amber jelly-like filling, and the top layer is a glossy, golden brown syrupy glaze sprinkled with whole and chopped almonds and small green pistachio pieces. Some nut bits and crumbs are scattered around the dessert on the wooden base. The photo is well-lit, highlighting the shiny texture of the glaze and the dense, chewy middle layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour provides the characteristic moistness and nutty flavor key to this cake. Using regular flour will change the texture and flavor, but you can substitute all-purpose flour if needed—expect a less moist and less rich cake.

Is this cake suitable for gluten-free diets?

Yes, this cake is naturally gluten-free since it uses almond flour instead of any wheat-based flours, making it a great option for those avoiding gluten.