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.
(Adapted from Good Things magazine)
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
1 large egg
50g butter, melted
- Preheat the oven to 180C. Mix all the filling ingredients together in a large bowl and set aside.
- 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.
- 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.
- Bake it for 20-25 minutes or until the cake is golden-brown and springs back when pressed. Allow to cool before serving.