Guilt-less Desserts & Treats for your Family
Ever since 6yo H learned to spell it has been much harder to speak in code. You can no longer stop mid-sentence and spell out the word so the kids don’t know what you are talking about. My only hope is to use pig-latin, but that’s too taxing on my sleep deprived baby brain.
The use of code is especially important around birthdays and Christmas when discussing presents. This Christmas I am finding the main issue around present giving is the inability to keep a secret. As you can well imagine both 6yo H and 3yo S are very excited about the fat red man coming to visit. I have been assured that despite our lack of chimney he will be able to enter with a magic key, which I am hoping he leaves behind as my present for next time I lose mine. They are so excited that they keep accidentally letting people know what their presents are. “I know you’ll like the books we got you” and “Is this what we got Dad?” (said in front of Dad whilst pointing at the relevant catalogue) are just two of the examples from this afternoon.
With two weeks left ’til the big day I have two choices; not tell them what we have bought people so it’s a surprise for everyone, or roll my eyes and shake my head in dismay each time it happens (which may actually cause whiplash, it occurs that often). Or maybe I should brush up on my adolescent pig-latin. It-ay as-hay een-bay a-ay ong-lay ime-tay ince-say I-ay used-ay it-ay! Maybe I should stick to a language I know all too well; cake!
This Bakalva Cake is mega; it’s big in size and in its deliciousness. If you follow me on Facebook you would have seen this Baklava Cake a few weeks ago and I’ve had lots of requests since then for the recipe. Ta-da! Here it is, and just in time for Christmas!
This Baklava Cake takes all the classic flavours of a traditional Baklava and transforms it into one of my most favourite things; cake! I just love how you can take almost anything and make it into a cake (like these Twix, Snickers and Cherry Ripe cakes). I even made a meatloaf birthday cake one year, complete with bacon and pea sprinkles.
I’ll be honest, I’ve never eaten Baklava but my taste testers tell me this Baklava Cake has the same flavours (you can also add a splash of rose water essence to the syrup if you like). As the cake is not made with pastry it has a different texture to the traditional dessert but it is no less sweet or nutty.
This Baklava Cake is big. I have adapted my traditional cake recipe to create 2 larger cakes for layering. I was worried that the cake layers would look like pancakes and I wanted the cake and cream to be equally impressive so I increased the cake height. 9 eggs does seem like a lot but that’s because Coconut Flour is so absorbent. There is also very little maple syrup in the cake itself as the syrup and cream add to the sweetness of the Baklava Cake.
Biting into a piece of this Baklava Cake does take some jaw dislocation, or if you are more demure than I (not hard!) attack it with a spoon and an empty stomach. The combination of honey and nuts with a subtle tinge of cinnamon makes this the perfect cake for your next festive gathering (or just next Tuesday night!).
Christmas is almost here and that means it’s time to crack out those gingerbread man cookie cutters and consume more dried fruit mix than humanly possible every other month of the year. If you are still in need of some baking inspiration try my recipe eBook ‘Mummy Made.It A Healthy Christmas’. It’s available for instant download for only $9.99 AUD and has over 60 festive recipes, all of which are Gluten Free and Paleo friendly.
- 9 Eggs, separated (best at room temperature)
- 1/3 Cup Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1 Cup + 1 Tablespoon Milk (of Choice)
- 3/4 Cup + 2 TablespoonsCoconut Flour
- 1/2 Cup Almond Meal
- 4 teaspoons Baking Powder
- 1/3 Cup Pistachios, coarsley chopped
- 3/4 Cup Walnuts, coarsley chopped
- 3/4 Cup Almonds, coarsley chopped
- 1/3 Cup Honey
- 3/4 Cup Water
- 1/4 Cup Orange Juice (lemon can be substituted)
- Rind of 1 Orange (lemon can be substituted)
- 1 can Coconut Cream, 400ml can opened and in fridge overnight
- 2 teaspoons Honey
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Cinnamon
- Preheat the oven to 175C/350F.
- Line and grease 2 20cm/8 inch round cake tins.
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture.
- In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
- In a seperate bowl, toss the nuts together.
- Pour the cake mixture into the prepared tins and sprinkle the combined nuts over the tops of both the cakes. Cover the entire surface with a single layer of nuts and gently press them into the top of the mixture.
- Bake for 25-30 minutes, or until cooked through. Make the syrup whilst the cake is baking.
- Once the cakes have cooked, immediately poke lots of holes in the top of each cake and pour 1/3 of the warm syrup over each cake (keep the last 1/3 for serving).
- Once the cakes have cooled completely remove them from the tins.
- Place 1 cake (nut side up) on a servng plate and top with the thickened whipped cream. Place the 2nd layer on top and drizzle the remaining syrup over the cake and sprinkle a few remaining nuts on top as well.
- Serve, or keep refridgerated.
- Stir the water, honey and rind in a saucepan over medium heat until combined then bring to the boil.
- Take the syrup off the heat and add the juice.
- Use 2/3's of the syrup over the warm cakes.
- Return the last 1/3 of the syrup to the saucepan and simmer until it turns into a thickened syrup. Use this over the cake before serving.
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the honey, vanilla and cinnamon and continue whisking until thick.
- Place the cream in the fridge to thicken before using.
- Keep refridgerated.