Upside Down Baklava Cake
Upside Down Baklava Cake
I came across Upside Down Baklava Cake last year, while browsing Pinterest and save a few versions for later use. March is a month for special birthday cakes and I make a different one each year for my husband to take to his office. As usual I read a few variations before making my own and this year it was no different. Instead of walnuts, I used pecans since we had a lot of them brought by our daughter and son in law in December when they visited us for Christmas. The cake recipe is my usual one given to my Mum by her friend years at in Mangalore and that is what I use for all my cakes. Although this takes some time, you will be really pleased with the results. I was told the cake vanished in 10 minutes. Now that’s the best compliment anyone could get!
PS: Fortunately, I made a mini version for both of us to taste
The Recipe For Upside Down Baklava Cake
Baklava Topping
150gms mixed, chopped nuts (I used pecans, almonds and pista) Do not chop too fine
2 1/2 tsps cinnamon powder
75gms salted butter melted
1/4 cup light brown sugar
1/4 cup maple syrup
1.5tsp rose water
NB: Keep 2 tbsp nuts for the final step for assembling
Maple Syrup (optional)
1/4 cup brown sugar
1/4 cup maple syrup
1/2 cup water
1/2 tsp rose water
1/2 tsp lime juice
For The Cake
1 quantity Vanilla Cake Batter for a 9inch round pan (any recipe that suits you eggless or with eggs)
Follow this recipe or your own
Puff Pastry
1 packet square puff pastry squares for the Top
Method For Upside Down Baklava Cake
Pictorial For Making Upside Down Baklava Cake
Baklava Topping
First Step
Heat a pan over medium-low heat. Melt the butter and then turn the heat off. Add the maple syrup and brown sugar and mix well. Don’t worry if the mixture is lumpy. It becomes ok once you add the nuts. Add the cinnamon nut mixture and stir everything together. Mix well.
Transfer the mixture to a greased 9 inch round cake pan that is lined with baking paper. Spread the mixture evenly and keep aside.
NB: Make sure to place the baking paper at the bottom of the cake pan as this will prevent the nuts from sticking to the bottom and when you flip the cake, you won’t have problems.
Second Step
Make your cake batter and gently pour over the nut mixture. Tap gently to release air bubbles. Bake in a pre-heated oven at 175 C/350F for 40-45 minutes or until skewer inserted in centre comes out clean.
Cool 20 minutes before flipping carefully on to a cake plate.
Third Step
Make the syrup while the cake is cooling. Boil all ingredients to a one string consistency. Remove as soon as it starts bubbling and keep warm.
Fourth Step
Cut each puff pastry sheet into 4. Twist each piece and place in a greased cup cake pan. The shape does not matter as it puffs up anyway. Bake in a pre-heated oven at 175C/350F for 10 -12 minutes. Watch carefully as it browns very quickly. You need 12 pieces for each cake. The puff pastry I used was 4inches square (10 sheets). So, I used 3 sheets for each cake. Cut one sheet at a time and cover and keep the pasty in the refrigerator. It should not dry.
Step Five Assembling
As soon as the pastry is ready, you can start assembling the cake.
Drizzle some of the warm syrup over the cake. Using a pair of tongs, gently place the puff pastry over the cake in a random design of your choice. Generously drizzle more syrup all over the puff pastry. Work quickly as this should be done while the pastry is still warm. Scatter reserved nuts over the sticky pastry.
Cut into slices and serve. It tastes better when the pastry is warm.
You can always take the lazy way out and use ready-made baklava too!
Other Birthday Cakes For You To Try
Birthday Tribute/Mother Of Mine/ Layered Rainbow Cake For A 75th Birthday
https://theversatilehousewives.com/2023/03/16/salted-orange-brownies/
Birthday Cake/Triple Layered Chocolate Sponge Cake With Cream Cheese And Fruits
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