Persian baklava cake is made with all the special spices and flavors that make Persian desserts delicious and unique.  Traditionally this rich, middle eastern pastry dessert is doused and laced in syrup made from sugar water.  In our recipe, we simplify the process and make mini cakes naturally sweetened with honey!   The Persian flavors and aromas are over the top in our baklava cake with notes of cardamom, cinnamon, and essences of rose, saffron, and nuts.   For an added health benefit we use gluten-free flour, and almond flour for a moist and nutty taste and consistency.  Garnish with a few crispy flakes of gluten-free phyllo dough for a crispy, crunchy perfect baklava bite!

Nutritional profile:

• naturally sweetened with honey
• creamy olive oil and yogurt vs. butter
• gluten-free, almond flour 

I love the taste of honey in baked goods.  It works especially well in Persian desserts like baklava.  Warm a little honey in a microwave-safe container and drizzle over the tops of the inverted cupcakes for added sweetness and a shiny, sticky, glossy finish.   Using local honey is good for your health and for supporting small businesses and farms.

This recipe calls for super-finely ground almond flour.  Either blanched or whole almond, almond flour may be used.

This easy recipe can be made using just a bowl, a hand whisk or fork, and a muffin tin.  If you have a new, non-stick muffin tin,  skip using cupcake liners (oil the muffin tin cups well) and pour the batter directly into the tin cups.

The best way to enjoy good baklava is with tea!

Baklava cake is easy to dress up with a little toasted gluten-free phyllo dough, some pretty, finely chopped green chopped pistachio nutmeats, and a sprinkle of culinary dried rose petals as pictured above.  Inverted cupcakes need not be perfect out of the pan – use your creativity to customize the mini cakes with different garnishes for unique flavors and aesthetics.  

Garnish Options:

• dried rose petals
• finely chopped pistachio nuts
• chopped walnuts
• cinnamon sugar
• chia seeds
• poppy seeds
• gluten-free phyllo dough toasted with a little spray oil or butter, then broken up and added to the tops
• honey drizzle

Taking a tea break is a great way to break up the day and get energized.  If you like this recipe, be sure to try our healthy recipe for low-sugar and gluten-free Naan Berenji | Persian Rice Flour Cookies, as well as Persian Flourless Almond Cake, and lastly the simple Currant Cake | Persian Pound Cake – all of which are splendid with a steaming cup of Persian tea.

If you’re looking for more Persian inspiration, check out Episodes 6 & 9 of Modern Persian Food. Episode 6 dives deep into Persian Deserts and Episode 9 is all about Persian Tea. 

Yield: 12

Baklava Cake

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Persian baklava cake is made with all the special spices and flavors that make Persian desserts delicious and unique.  Traditionally this rich, middle eastern pastry dessert is doused and laced in syrup made from sugar water.  In our recipe, we simplify the process and make mini cakes naturally sweetened with honey!   The Persian flavors and aromas are over the top in our baklava cake with notes of cardamom, cinnamon, and essences of rose, saffron, and nuts.   For an added health benefit we use gluten-free flour, and almond flour for a moist and nutty taste and consistency.  Garnish with a few crispy flakes of gluten-free phyllo dough for a crispy, crunchy perfect baklava bite!

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

• 1 cup almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cardamom
• 1/8 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup honey (plus 2 tablespoons for drizzle garnish)
• 1 teaspoon vanilla
• 1 teaspoon dissolved saffron
• 2 Tablespoons rose water
• 2 Tablespoons olive oil (light and buttery variety)
• 1/2 cup plain yogurt (regular or Greek yogurt)
• Spray oil
• 1/8 cup chopped pistachio nuts
• culinary dry rose petals for garnish

Instructions

1. Pre-heat oven to 350 degrees F
2. Place cupcake liners in a muffin tin (or spray the muffin tins liberally with cooking spray)
3. Whisk flour, baking powder, baking soda, and salt together in a medium-sized bowl
4. Measure out the honey (*see recipe notes on dealing with honey)
5. Crack eggs into a mixing bowl and whisk with a fork for about 20 seconds
6. Whisk the warmed honey in with the eggs until well combined and caramel in color
7. Add the vanilla, rose water, dissolved saffron, and olive oil to the egg mixture
8. Whisk the wet ingredients until light and foamy
9. Mix in the yogurt until well incorporated
10. Slowly add the dry flour mixture into the wet bowl and stir until smooth
11. Using a 1/4 cup measuring cup scoop into lined muffin tin
12. Bake for about 18 to 20 minutes or until edges are golden and the center is cooked through
13. Allow to cool for about 5 to 10 minutes
14. Gently release the edges of the cake from the tin using a dull knife (note: they will be a bit hollow in the centers after baking)
15. Invert the cupcakes
16. Transfer to a serving plate, still inverted with the bottoms up
17. Garnish with crispy, toasted phyllo dough, honey drizzle, finely chopped pistachio nuts or chopped walnuts, and culinary rose petals for garnish
18. Place back in the oven to bake another 3 to 5 minutes or until a toothpick comes out clean and cupcakes are golden brown

Notes

*notes on dealing with honey:

Honey is easier to pour out and combine when it is in a more liquid form. It can be heated in the microwave in a microwave-safe dish or measuring glass. Use spray oil for faster, easier cleaning in the measuring cup or bowl first, then add honey, and heat in the microwave in 10-second intervals. You want the honey to be easy to pour but not so hot that it will cook the eggs when combined.

Notes on saffron -

It is easiest to use saffron spray and gently squirt a teaspoon out. If you are using saffron thread, grind them to a fine powder and dissolve in boiling water. Use about a teaspoon of the concentrated, bloomed saffron as directed in the recipe.

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• 
  Sadaf Rose Water Glass Bottle, 10 fl. oz.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 218Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 143mgCarbohydrates: 35gFiber: 3gSugar: 14gProtein: 6g