Baklava Loaf

This loaf is just as indulgent as Baklava, but a little bit easier on calories and the amount of sweetness. I love that it’s buttermilk based and full of crunch and texture.

BAKLAVA LOAF

(Adapted from Good Things magazine)

Ingredients:

For the filling:

200g mix of pistachios and walnuts, chopped

100ml runny honey

4 tablespoons butter, melted

2 teaspoons cinnamon

1/2 teaspoon ground clove

1/2 orange, zest only

 

For the Cake Mixture:

225g plain flour

2 teaspoons baking powder

50g sugar

1 large egg

50g butter, melted

250ml buttermilk

Method:

  1. Preheat the oven to 180C. Mix all the filling ingredients together in a large bowl and set aside.
  2. For the cake mixture, combine the flour, baking powder and sugar in a bowl. Put the egg, melted butter and buttermilk in a separate bowl and mix well. Slowly add the wet ingredients to the dry, mixing well, but taking care not to overwork.
  3. Lightly butter a lot tin, pour in the cake mixture and spoon over the filling. Repeat twice, ending with the layer of the nut mixture.
  4. Bake it for 20-25 minutes or until the cake is golden-brown and springs back when pressed. Allow to cool before serving.

 

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