Sponge Three Ways - Baklava Cake

Method

A light vanilla sponge soaked in a honey and orange baklava syrup, piled with caramelised pistachios (SCN250A), walnuts, almonds and pecans, and finished with a scatter of vibrant nibbed pistachio (SCN300A). All the sticky, nutty character of baklava in an easy-slicing traybake, perfect for cafe counters and dessert menus.

How to Make Honey & Orange Syrup-Soaked Baklava Cake:

Sponge base

• 300 g unsalted butter
• 300 g caster sugar
• 6 medium eggs
• 300 g plain flour
• 2 tsp vanilla extract (SCF0508)

Honey orange syrup

• 170 g honey
• 75 g caster sugar
• 120 ml water
• Zest and juice of 1 orange

Caramelised nut topping

• 60 g whole pistachios (SCN250A)
• 60 g walnuts
• 60 g whole roasted almonds (SCN252A)
• 60 g pecan pieces (SCN256A)
• 60 g caster sugar

To finish

• 15 g nibbed pistachio (SCN300A) (optional)

Method

Sponge

1. Preheat the oven to 180°C (160°C fan) and line a 20cm x 20cm (8" x 8") square tin.
2. Cream the butter and caster sugar until pale and fluffy.
3. Add the eggs and whisk until fully incorporated, fluffy and pale – this gives the super-light crumb.
4. Add the vanilla extract, then fold in the plain flour until just combined.
5. Pour into the lined tin and bake for approx 35–45 min, until risen, golden and a skewer comes out clean. While the sponge is still warm, poke holes all over the top with a skewer.

Honey orange syrup

1. While the sponge bakes, put the honey, caster sugar, water and the orange zest and juice in a small pan. Bring to the boil, then simmer gently for about 10 minutes until lightly syrupy. Set aside to cool.
2. Slowly pour the cooled syrup over the warm, poked sponge, letting each addition absorb before the next. Leave the sponge to soak and cool fully in the tin.

Caramelised nuts

1. Roughly chop the pistachios, walnuts and almonds into chunky pieces – not too fine (the pecan pieces are already 10–15 mm, so just match that size).
2. Melt the 60 g caster sugar in a dry pan over a medium heat to a light amber caramel. Add the nuts, stir to coat, then tip onto baking paper, spread out and leave to cool. Break into small clusters.
3. You can add 1/2 teaspoon of ground cinnamon to the caramelised nuts if you want an even more authentically baklava flavour.

Finish

1. Scatter the caramelised nuts evenly over the soaked sponge.
2. Finish with the nibbed pistachio (SCN300A) and cut into 16 squares.

Enjoyed this recipe? You'll find our other bakes from this series, Sponge Three Ways, in the Bakery & Desserts section of the Recipe Hub.