Sunday, December 09, 2007

Cake Baklava:


Eggs 5

Unsalted butter (clarified) 250gr

Ground almonds 300gr

Roasted almond slices for decoration

Cardamom powder 1tbsp

Baking powder 2tsp

Raising flour 150gr

Sugar 200gr


Sugar 600-700gr

Water 1cup

Rose water 1cup


Pre-heat oven to 175C

Syrup: Boil the water with syrup till reduced, then add rose water, stir and simmer for 2min and allow to cool.

Prepare a tin by lightly greasing with clarified butter. (Swiss roll tin will 22-33cm)

In the bowl mix the eggs with sugar till a light and creamy colour. Then add all the other ingredients except the butter and mix well. Pour the cooled clarified butter down the sides of the bowl, mixing gently, but do not over mix.

Pour the batter into the tin then and cook for 25min in the middle shelf of the oven.

When the cake is ready, cool it slightly. Then cut into square shapes. Pour the syrup on it very slowly for at least 5times every 20min.

Decorate with slices roasted almond.


Anonymous said...

Good on you Mohammad.

Souds delicious. I'll try it on the weekend.

Perth, Western Australia.

lisa stone said...

i would like to make some of your recipies but i dont know how to convert in grams? could you help me with that. thank you lisa stone

Anonymous said...

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