Pistachio Baklava Cake

Serves 10
Time 1 hour 30 minutes


2 cups panko or regular bread crumbs 

1 cup pistachio, whole and roasted

2 tsp baking powder

1 tsp ground cinnamon

½ tsp nutmeg

4 large eggs, room temperature

¾ cup granulated sugar

125g unsalted butter, melted and cooled slightly

½ tsp orange flower water


3 tbsp butter, melted

6 sheets of fillo pastry


To serve

Date molasses 

Icing sugar, dusting


Preheat the oven to 180C. 

Whisk sugar and eggs until light and fluffy.

In a separate bowl mix bread crumbs, pistachios, baking powder, cinnamon, nutmeg. 

Add eggs to the dry mixture and fold through with the orange flower water and melted butter. 

Pour into a lined, round baking tin. 

Butter half a sheet of fillo pastry, fold over, and butter again. Place on the cake and tuck in so it fits in the tin. Repeat with remaining sheets of pastry, topping with butter. 

Bake for 40 minutes or until the cake has cooked through and the pastry is golden and flaky. Allow to cool in the tray for 10-20 minutes. 

Slice into wedges, drizzle with date molasses and dust with icing sugar to serve.