Recipe Source: For the Love of Food
Baklava is my specialty – I’ve been making my great-grandmother’s recipe for years. And while I’m not at all biased in saying it is THE BOMB, and content to make it the same way over and over and over again, this take on a classic intrigued me. It’s a baklava cake rather than pastry, meaning no phyllo to wrestle with. And further, it’s gluten, soy, dairy, egg, and grain-free!
(I’m labeling this recipe as vegan, although I know some vegans do not eat honey. Unfortunately, I haven’t found a substitute that compares in flavor – agave is a neutral sweetener – and when it comes to baklava, I am a traditionalist.)
I also liked that this recipe calls for almond flour, as I’ve had 2.5 lbs of it sitting in my fridge for a while, neglected. I was intrigued by the use of saffron in this recipe, and happy to use the traditional rosewater, since my family recipe doesn’t call for it. Basically – nice job, Noosh! What’s not to love?!
Since there are no eggs in this recipe, chia seed meal is combined with applesauce to create a binder. (This can also be achieved with flax seeds.) If you’re thinking about Chia pets right now, you’re not far off – the edible grade of these seeds is considered a superfood, high in protein, calcium, fiber, iron, omega 3 and 6 fatty acids, and antioxidants. Chia seeds absorb water, which gives them the perfect “gloopy” texture for replacing egg. I recommend grinding the seeds fresh in a coffee or spice grinder, if you have one.
When the chia meal, applesauce, honey, rosewater, and saffron water are combined, they’ll have a syurpy texture. Combine with dry ingredients (almond flour, baking powder, salt, cardamom, and baking powder) to form the dough.
The texture of this dough is somewhat crumbly and moist. In the original recipe, Noosh allowed for a range of measurements for the honey, and I used the higher end. I also sifted my almond flour, and I think these two decisions made the cake very smooth, sweet, and dense. Next time, I will scale down the honey (already done below), and perhaps not sift the flour to get the more crumbly texture from her pictures.
I love using pistachios as a garnish – the green and purple are so lovely and eye-catching, and colors you don’t often get in baked goods. Top each slice with pistachios and a slivered almond, and this makes a unique, wonderfully allergy-friendly treat!
Just be forewarned – you’ll want to serve this cake in small pieces – it’s very rich!
RECIPE – Baklava Cake
(gluten, soy, dairy, egg, grain free)
1/2 cup organic applesauce (unsweetened-just apples)
1 Tbsp organic chia seed meal
1/3 cup honey
1/2 tablespoon rose water
2 cups almond flour (Trader Joe’s)/7 ¾ oz/220 g
1 teaspoon baking powder
1 teaspoon cardamom powder
1/4 teaspoon sea salt
1 teaspoon of prepared saffron (optional)
Preheat oven to 350 degrees F and grease either an 8” glass or parchment-lined pan.
If using saffron, grind threads with a mortar and pestle, add 1/2 tablespoon boiling water, and let sit while you go on to the next step.
In mixer bowl, beat applesauce with chia meal on high for one minute, stopping once to scrape down the sides and bottom.
Add honey, rosewater, and saffron (if using) and beat until combined.
In a small bowl, sift together the dry ingredients: almond flour, baking powder, salt, cardamom, and baking powder. Add to mixer bowl and beat just until incorporated. Stir once or twice just to make sure the bottom was mixed in.
Pour into prepared pan and bake for 30 minutes, or until top is lightly browned and toothpick inserted in the center comes out clean.
Cool completely on a rack, slice in diamonds, and top with crushed pistachios and slivered almonds.