Baklava Cake for Two with Honey Orange Frosting

People need to stop hating on Valentine’s Day. Even though I’ll admit that a certain pharmacy chain’s aisle during this time of year looks like the color pink vomited candy, hearts and stuffed animals everywhere, which can get on anyone’s nerves, it’s still a pretty cool day. You get to give your dog extra treats and kisses, your cat gets extra hugs he/she probably doesn’t want, and you can eat a whole salted caramel chocolate bar (thanks, Dad). Also, it’s the perfect opportunity to show a loved one how cool they are by baking a purdy cake. This baklava-inspired treat can be shared by any two awesome people (one of them being yourself, of course). Share it with a parent, sibling, s.o., or bff.

You may or may not have leftovers of February 15th. I believe in you. Eat that cake. Leftovers are for quitters!

 

Baklava Cake for Two with Honey Orange Frosting

Baklava Cake for Two with Honey Orange Frosting


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Baklava Cake with Honey Orange Frosting

Course Dessert
Cuisine Greek
Servings 2 people

Ingredients

Pistachio Cake

  • 3/4 cup shelled pistachios, unsalted
  • 1 2/3 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 1/4 sticks unsalted butter, softened
  • 1 1/2 tsp pistachio extract
  • 1 egg
  • 3/4 cup milk

Honey Orange Frosting

  • 3/4 stick unsalted butter, softened
  • 1 1/2 cups confectioner's sugar
  • 1/4 cup honey
  • 1/2 cup cream cheese
  • 1 tsp orange extract
  • 2 tsp orange zest

Recipe

Pistachio Cake

  1. Preheat the oven to 325°F if using dark pans or 350°F if using light colored pans. Grease with two 4-inch cake pans butter and then flour.

  2. Coarsely chop the pistachios and put aside 3 tbsp. Pulse the rest in a food processor just until fine and powdery (any further and it will become paste-like). 

  3. In a large bowl, whisk together the pistachio powder, flour, baking powder, and salt. Use a stand mixer to cream the butter in sugar in another bowl on a slower setting, about 3-4 minutes. Add the pistachio extract and continue to whisk at medium speed until fluffy, about 4 more minutes. Add in the egg and mix just until combined. 

  4. Turn the stand mixer to a low speed and gradually add in the dry ingredients until combined, scraping down the sides of the bowl as needed.

  5. Fill the cake pans to 3/4 full and smooth the tops. Bake for 30-36 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a cooling rack and let sit for 30 minutes, then spring the cakes loose onto the rack and cool completely. While the cake cools make the frosting.

Honey Orange Frosting

  1. Use a stand mixer on high speed to beat butter until fluffy, about 4 minutes. Lower the speed and slowly add in the sugar until fully combined.

  2. While the stand mixer is on, add in the honey, cream cheese, orange extract and zest. Increase the speed to medium and mix until combined. 

Assembly

  1. Once the cakes have cooled, carefully slice of any rounded tops with a serrated knife so that it's flat. Freeze the cakes for 45-60 minutes (this will make the frosting process much easier). Stack and frost in between them, then spread a very thin layer of frosting on the cake first and freeze for about 15 minutes. Spread the top and sides of the cake with the remaining frosting. Top it and decorate with whatever you like! (I used the chopped pistachios, diced pistachio Turkish delight, and fresh orange slices) 


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