Description
A delightful twist on traditional baklava, this upside down cake features a moist base topped with honey-soaked nuts for a comforting and memorable dessert experience.
Ingredients
Scale
- 60g (1/4 cup) Butter: melted (vegan butter can be substituted)
- 75g (1/3 cup) Light Brown Sugar
- 15ml (1 tablespoon) Maple Syrup: optional
- Pinch of Salt
- 60g (1/2 cup) Pistachios: whole kernels
- 60g (1/2 cup) Walnuts: chunks
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the melted butter, brown sugar, maple syrup, and a pinch of salt. Mix until well blended.
- Stir in the pistachios and walnuts until coated.
- Pour the nut mixture into a greased 9-inch cake pan, spreading it evenly.
- Prepare your favorite vanilla or lemon cake batter.
- Pour the cake batter over the nut mixture, covering it completely.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool for 10 minutes, then invert onto a serving plate.
Notes
For a perfectly moist cake, do not over-mix the batter. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg