Greek Baklava Walnut Honey Glazed Cake
Discover the ultimate fusion of tradition and indulgence with this Greek Baklava Walnut Honey Glazed Cake. Combining the tender crumb of a spiced cake with the irresistible crunch of buttery phyllo layers and sweet, nutty walnut filling, this dessert perfectly captures the essence of classic baklava in a modern cake format. A golden honey-lemon glaze seeps into every layer, creating a moist, aromatic treat that’s both rich and beautifully balanced. Ideal for celebrations or as a show-stopping conclusion to a Mediterranean-inspired feast, this easy-to-follow recipe pairs fragrant cinnamon and cloves with the natural sweetness of honey and walnuts for a truly unforgettable dessert.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 150 grams unsalted butter
- 150 grams granulated sugar
- 3 eggs
- 120 milliliters whole milk
- 1 teaspoon vanilla extract
- 200 grams walnuts, finely chopped
- 2 tablespoons powdered sugar
- 5 phyllo sheets, thawed
- 150 grams honey
- 100 milliliters water
- 1 tablespoon lemon juice
- 0.5 teaspoon ground cinnamon (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.
In a medium bowl, sift together the flour, baking powder, ground cinnamon, and ground cloves. Set aside.
In a large bowl, cream together the butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition. Then, mix in the milk and vanilla extract until fully combined.
Gradually fold the dry ingredients into the wet mixture until a smooth cake batter forms. Do not overmix.
In a small bowl, combine the chopped walnuts and powdered sugar. This will add a lightly sweetened crunch to the filling.
Pour half of the cake batter into the prepared cake pan, spreading it evenly. Sprinkle half of the walnut mixture over the batter.
Layer two to three phyllo sheets over the walnuts, brushing lightly with melted butter between each sheet.
Pour the remaining cake batter on top, followed by the rest of the walnuts. Layer the last two phyllo sheets on top, brushing with butter again.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the phyllo browns too quickly, cover the top lightly with aluminum foil.
While the cake is baking, prepare the honey glaze by combining honey, water, and lemon juice in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let cool slightly.
Once the cake is out of the oven, allow it to cool for 10 minutes. Using a toothpick or skewer, poke small holes across the surface of the cake.
Pour the warm honey glaze evenly over the cake, allowing it to seep through the holes.
Let the cake cool completely before serving. Sprinkle with a touch of ground cinnamon for garnish, if desired.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 37.4 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
