BAKLAVA CAKE / BAKLAOUA TORTE

Ah ..now  that's  got your attention !

Baklava is Middle Eastern, it is Armenian and it is Greek ,depending to whom you speak either one of the above cultures stole the baklava recipe from the other.
Over 17 wonderful weeks sharing a cooking adventure with my friend Samira, she constantly pointed out recipes that had originated in the Middle East and are now thought of as Greek.
On the other hand my friends Leonidas , Paris and Anastase in their peculiar Greek way claim ownership of everything man has created or invented..( a very modest race , indeed )

The Germans and Austrians  lay claim to the baklava torte, based on the mix of nuts, almonds ,sugar, spices and butter. It is a dry cake that is served with a sweet honey syrup.

ALMOND TORTE......

Set the oven at  180 C.
Grease 2 x 9 " free form round tins. Place in the fridge. Then line the bases and sides with baking paper.

Beat 250 gm of softened butter and a 1/2 teaspoon of almond essence and 220gm of caster sugar with an electric beater till light and fluffy.
Now beat in 4 eggs , 1 at a time until fully combined .
Stir in 1/3rd of a cup of milk , and sift 1.5 cups of self raising flour, and a 1/2 cup of almond meal and fold in, in two batches .
Divide the mixture between the 2 pans. set aside while you mix 1. cup of slivered almonds , 1.cup of pitstachios, 1. cup of chopped walnuts ..
Divide this mixture into 2 and sprinkle to cover the batter in each pan.
Bake in the well heated oven for 35 minutes.

HONEY SYRUP........

Stir 1.5  cups of caster sugar with 1.5 cups of water over hot water until sugar dissolves then add 2. tablespoon of honey, plus 5 x 1" strips of lemon rind with as much pith as possible removed, 3 tablespoons of lemon juice , then gradually bring to the boil , simmer till the mix starts to thicken .Strain to remove the rind.
Place the syrup in a jug.

Check on the cake around  35 min and once a skewer is inserted in the cake and comes out clean , take  from oven and allow to cool for 5 minutes before removing from the pans . Completely cool on a wire rack .

MARSCAPONE AND CINNAMON CREAM......

Beat a cup of thickened cream  together with 1/2 teaspoon of cinnamon a dessert spoon of caster sugar  and 250gm of mascarpone cheese till thick and spreadable.

Pour a round of syrup over each cake.
Crust side up.
Join the 2 layers together with a thick layer of cinnamon cream.
Spread the remaining cream over the top and around the side .

Serve each helping with a drizzle of syrup.

Enjoy...







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