Baklava Pistachio Cake

Baklava Pistachio Cake


baking powder & baking soda





brown sugar


phyllo dough






heavy whipping cream


powdered sugar



Toast the nuts, cool, then process the nuts and sugar together.

Arrange one layer at a time of phyllo dough into the bottom and up the sides of the pan, then brush the entire piece of dough with butter.

Repeat in a spiral pattern with 10 sheets of dough (buttering each).

Add half of the nut and sugar mixture and spread it evenly across the phyllo.

Add 5 more pieces of phyllo dough, brushing butter on each, until then nuts are covered.

Add the second half of the nut and sugar mixture, spreading evenly.

Add the final 5 pieces of phyllo (one a time, brushing butter on each) until the nuts are covered again. Set aside.

Cream together the butter and sugar until light and fluffy.

Add the eggs and vanilla and mix until fluffy.

Pour in the buttermilk and mix on low to incorporate. It will look curdled at this point.

Add the dry ingredients and mix until the batter is just combined.

Pour in the finely chopped pistachios and fold them into the batter with a rubber spatula.

Add the pistachio cake batter into the phyllo-lined cake pan, and spread evenly to meet the edges. Bake the cake

While the cake bakes, heat the honey, sugar, and water until completely melted and set aside.

As soon as the cake comes out of the oven, pour ¾ of the honey syrup in between the edges of the cake and phyllo so it falls down into the baklava layers.

Brush the final ¼ of the mixture onto the top of the cake. Cool the cake completely.

Whip together the mascarpone, powdered sugar, honey, and vanilla, then add the heavy cream and beat until fluffy.

Remove crispy phyllo overhangs from the pan, then unlatch the pan to remove the cake to a platter.