Passover Baklava Cake
Transform your Passover celebration with this irresistible Passover Baklava Cake, a kosher-for-Passover twist on the classic Middle Eastern dessert. Layers of crunchy matzo sheets are brushed with rich melted margarine or coconut oil, then sandwiched with a spiced nut filling of finely chopped walnuts, pistachios, cinnamon, and cardamom. Baked to golden perfection and soaked in a luscious honey-citrus syrup infused with orange zest and vanilla, this cake is a heavenly combination of crispness and sweet, sticky indulgence. Perfectly suited for Passover meals, it’s a show-stopping dessert that captures the essence of tradition while delivering an innovative and unique treat. Delight your guests with this gluten-free, nutty, and aromatic masterpiece that’s just as beautiful as it is delicious!
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Recipe Information
Ingredients
- 6 sheets Matzo sheets
- 2 cups Walnuts
- 1 cup Pistachios
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Kosher salt
- 0.75 cup Margarine or coconut oil (melted)
- 1 cup Honey
- 0.5 cup Granulated sugar
- 0.5 cup Water
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a small amount of melted margarine or coconut oil.
In a food processor, pulse the walnuts and pistachios until finely chopped but not too powdery. Transfer them to a bowl and mix with the ground cinnamon, ground cardamom, and kosher salt.
Place one matzo sheet in the baking dish and brush lightly with melted margarine or coconut oil. Repeat with two more matzo sheets, brushing each with margarine or oil as you layer.
Spread half of the nut mixture evenly over the layered matzo sheets.
Layer three more matzo sheets on top, brushing each sheet with melted margarine or oil as before.
Spread the remaining nut mixture evenly on top, then finish by placing a final layer of matzo on top, brushing it as well. Gently press down to compact the layers slightly.
Using a sharp knife, cut the layered cake into small squares or diamond shapes. Cut all the way through to ensure even coating of syrup later.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and crisp.
While the cake bakes, prepare the syrup: In a saucepan, combine honey, granulated sugar, water, lemon juice, vanilla extract, and orange zest. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until slightly thickened.
Once the cake is out of the oven, immediately pour the warm syrup evenly over the entire cake. Make sure it seeps into all the cuts and layers.
Allow the Passover Baklava Cake to cool completely at room temperature, about 2-3 hours, before serving. This will allow the syrup to fully soak in and the flavors to meld together.
Serve at room temperature and enjoy this sweet, nutty, and spiced dessert with your loved ones!
Nutrition Facts
Calories |
5369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.8 g | 459% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 130.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 503.9 g | 183% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 313.2 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 426 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2669 mg | 57% | |
*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.
