Name: Baklava torte
Cook time: 45 min
Total time: 45 min
Ingredients: 250 gram butter, softened; 1/2 teaspoon almond essence; 1 cup (220g) caster sugar; 4 eggs; 1/3 cup (80ml) milk; 1 1/2 cup (225g) self-raising flour, sifted; 1/2 cup (60g) ground almonds; 1 cup (70g) slivered almonds; 1 cup (140g) coarsely chopped unsalted shelled pistachios; 1 cup (110g) coarsely chopped walnuts; Honey lemon syrup; 1 cup (220g) caster sugar; 1 cup (250ml) water; 1 tablespoon honey; 5 centimetre strip lemon rind; 2 tablespoon lemon juice; Cinnamon mascarpone; 250 gram mascarpone; 1/2 teaspoon ground cinnamon; 1/2 cup (1(125ml) thickened cream

Ingredients

250 gram butter, softened

1/2 teaspoon almond essence

1 cup (220g) caster sugar

4 eggs

1/3 cup (80ml) milk

1 1/2 cup (225g) self-raising flour, sifted

1/2 cup (60g) ground almonds

1 cup (70g) slivered almonds

1 cup (140g) coarsely chopped unsalted shelled pistachios

1 cup (110g) coarsely chopped walnuts

Honey lemon syrup

1 cup (220g) caster sugar

1 cup (250ml) water

1 tablespoon honey

5 centimetre strip lemon rind

2 tablespoon lemon juice

Cinnamon mascarpone

250 gram mascarpone

1/2 teaspoon ground cinnamon

1/2 cup (1(125ml) thickened cream

Method

1.1 Preheat oven to 180°C/160°C fan-forced. Grease two deep 22cm round cake pans; line bases with baking paper.

2.Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; stir in milk, sifted flour and ground almonds in two batches.

3.Spread mixture evenly in pans; sprinkle with combined nuts and press down lightly. Bake for about 35 minutes or until cooked when tested.

4.HONEY LEMON SYRUP: Stir sugar, water, honey and rind in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, for about 5 minutes or until thickened slightly. Remove from heat; stir in juice. Discard rind.

5.5 Using a skewer, pierce hot cakes a few times, then drizzle ¼ cup hot syrup over each hot cake. Cool cakes in pan. Cool rest of syrup.

6.CINNAMON MASCARPONE CREAM: Stir ingredients in a small bowl until combined.

7.Place one cake on a serving platter; top with mascarpone cream, then second cake. Serve with remaining cooled syrup.

Un-iced cakes suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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