Sponge Cake Baklava: Your New Favorite Festive Dessert

Sponge Cake Baklava combines the richness of baklava with a lighter sponge cake, creating a delightful dessert perfect for celebrations.

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Prep Time 30

Cook Time 20

Cooling Time 1

Total Time 1 50

Servings: 12 slices

Course: Dessert

Cuisine: Greek

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

4 large Eggs Fresh for perfect rise
1 cup Granulated Sugar Can substitute with coconut sugar
1 cup All-purpose Flour
½ cup Fine Semolina Flour
1 tbsp Baking Powder Ensure it's fresh
½ cup Water For syrup

For the Nut Mixture

1 cup Walnuts Can substitute with pecans or hazelnuts
1 cup Pistachios Can use slivered almonds
1 tsp Ground Cinnamon Adjust to taste
½ tsp Ground Clove Omit if unavailable

For the Assembly

1 pkg Greek Phyllo Sheets Use high-quality
½ cup Butter Melted; can use coconut oil for dairy-free

For the Syrup

1 cup Honey Can use maple syrup
1 cup Water

Equipment

Electric Mixer
Oven
Saucepan
cake pan
Spatula

Method

Step-by-Step Instructions

Separate egg yolks and whites, beat egg whites with sugar, beat yolks separately.
Mix nuts and dry ingredients in separate bowls.
Fold meringue into yolks, gradually add dry and nut mixtures.
Preheat oven to 180°C (356°F), grease cake pan, and layer phyllo sheets.
Spread cake mixture over phyllo, fold edges over, prick surface.
Bake for about 20 minutes or until golden brown.
Prepare syrup, combining water, sugar, honey, and cinnamon. Boil and cool.
Pour warm syrup over the baked cake immediately after taking it out of the oven.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 2mg

Notes

Rest and cool the cake completely before serving to enhance flavors.

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