Orange Blossom Rosewater Glazed Baklava Bundt Cake

Prepare to be transported to a sun-drenched Mediterranean garden with this exquisite Orange Blossom Rosewater Glazed Baklava Bundt Cake. This isn’t your average bundt cake; it’s a delightful fusion of flaky baklava flavors and the comforting familiarity of a classic bundt. The delicate floral notes of orange blossom and rosewater perfectly complement the rich, nutty cake, creating a dessert that’s both elegant and incredibly satisfying. This recipe brings together the best of both worlds, offering a unique and unforgettable treat for any occasion. Whether you’re hosting a special gathering or simply craving a moment of indulgence, this cake is sure to impress.

Ingredients You’ll Need

• 200g (7oz) All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Ensure it’s measured accurately for the best results.
• 100g (3.5oz) Almond Flour: Adds a subtle nutty flavor and a delicate texture, enhancing the overall richness of the cake.
• 1 ½ tsp (7g) Baking Powder: Our leavening agent, responsible for creating a light and airy cake. Use fresh baking powder for optimal rise.
• ½ tsp (2g) Ground Cardamom: A warm, aromatic spice that adds a touch of exotic complexity, reminiscent of traditional baklava.
• 1 tsp (5g) Ground Cinnamon: Another warming spice that complements the cardamom and adds depth of flavor.
• 200g (7oz) Unsalted Butter, Melted: Provides moisture, tenderness, and a rich flavor base. Using unsalted butter allows you to control the overall saltiness of the cake.
• 180g (6oz) Granulated Sugar: Sweetens the cake and contributes to its tender texture.
• 3 Large Eggs, at Room Temperature: Emulsify the ingredients and add richness and structure. Room temperature eggs incorporate more easily, resulting in a smoother batter.
• 120ml (½ cup) Whole Milk: Adds moisture and helps to bind the ingredients together.
• 150g (5oz) Mixed Nuts, Chopped (75g Pistachios, 75g Walnuts): A classic baklava component, providing a delightful crunch and nutty flavor. We’re using a blend of pistachios and walnuts for a balanced taste.
• 80g (2.8oz) Ground Pistachios (for swirl): Creates a beautiful and flavorful swirl within the cake, adding visual appeal and intensifying the pistachio flavor.
• 60g (2oz) Brown Sugar (for swirl): Adds a caramel-like sweetness and moisture to the pistachio swirl.
• 30g (1oz) Melted Butter (for swirl): Binds the ground pistachios and brown sugar together, creating a crumbly swirl mixture.
• 250ml (1 cup) Honey: The star of the glaze, providing a natural sweetness and a beautiful sheen.
• 60ml (¼ cup) Orange Blossom Water: A key ingredient that imparts a delicate floral aroma and flavor, characteristic of Middle Eastern desserts.
• 30ml (2 Tbsp) Rose Water: Adds another layer of floral complexity, complementing the orange blossom water beautifully.
• 1 Tbsp (15ml) Fresh Lemon Juice: Balances the sweetness of the honey and enhances the floral flavors.
• Pinch of Salt: Enhances the flavors and balances the sweetness.
• 30g (1oz) Toasted Pistachio Shards: Adds a final touch of crunch and visual appeal.
• Extra warm glaze for drizzling: For an extra glossy finish and intensified flavor.

Substitutions

While this recipe is designed for a specific flavor profile, here are a few substitutions you can consider:

• Almond Flour: You can substitute with an equal amount of all-purpose flour, but the texture will be slightly different.
• Pistachios & Walnuts: Feel free to use other nuts like pecans or hazelnuts, or a single type of nut if preferred.
• Orange Blossom & Rose Water: If you can’t find these, you can use a teaspoon of orange extract and a teaspoon of rose extract, but the flavor won’t be quite as authentic.

Baking the Baklava Bundt Cake: A Step-by-Step Guide

1. Preheat and Prepare the Pan: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Generously grease a 10-inch (25cm) bundt pan with butter or baking spray. Dusting the greased pan lightly with flour prevents the cake from sticking and allows for a clean release.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, ground cardamom, and cinnamon. Whisking ensures these ingredients are evenly distributed, which is crucial for a consistent texture and flavor throughout the cake.
3. Cream Butter and Sugar: In a separate bowl, beat the melted butter with granulated sugar until the mixture becomes pale and fluffy. This process incorporates air, contributing to a lighter cake.
4. Incorporate Eggs and Milk: Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents the mixture from curdling. Follow with the whole milk, mixing until just combined.
5. Combine Wet and Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a dense, tough cake. Fold until just combined – a few streaks of flour are okay.
6. Add Chopped Nuts: Stir in the chopped mixed nuts (pistachios and walnuts) into the batter, distributing them evenly. This adds texture and nutty flavor to every bite.
7. Prepare the Pistachio Swirl: In a small bowl, combine the ground pistachios, brown sugar, and melted butter. Mix until a crumbly mixture forms. This swirl adds a beautiful visual element and concentrated pistachio flavor.
8. Layer and Swirl the Batter: Spoon half of the cake batter into the prepared bundt pan. Sprinkle half of the pistachio crumble over the batter. Add the remaining batter and top with the rest of the crumble. Use a skewer or the tip of a knife to gently swirl the crumble through the batter, creating a marbled effect. Avoid over-swirling, as this can muddy the colors.
9. Bake to Golden Perfection: Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should also be golden brown. Check for doneness starting at 45 minutes to prevent overbaking.
10. Prepare the Orange Blossom Rosewater Glaze: While the cake bakes, combine honey, orange blossom water, rose water, lemon juice, and a pinch of salt in a small saucepan. Warm over low heat for 5 minutes, stirring gently, until the mixture is fluid and fragrant. Do not boil.
11. Cool and Glaze: Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack. While the cake is still warm, slowly drizzle the fragrant glaze over the entire surface, allowing it to soak into the crevices.
12. Garnish and Set: Immediately scatter the toasted pistachio shards over the glazed cake so they adhere to the still-shiny surface. Let the cake rest for another 15 minutes to allow the glaze to set.
13. Final Touches and Serve: Transfer the bundt cake to a serving plate, drizzle a final ribbon of warm glaze for extra shine, and finish with a few extra pistachio shards for contrast. Slice and serve.

The Significance of Orange Blossom and Rosewater

The combination of orange blossom and rosewater isn’t merely about flavor; it’s deeply rooted in Middle Eastern and Mediterranean baking traditions. These floral waters add a delicate, intoxicating aroma and a subtle sweetness that elevates the cake beyond a simple dessert. They are often associated with celebrations and hospitality, making this cake perfect for special occasions.

Why a Bundt Pan Works So Well

A bundt pan isn’t just for aesthetics. Its unique shape, with its central tube, allows for more even heat distribution during baking. This results in a cake that’s consistently moist and tender throughout. The intricate design also creates a larger surface area for the glaze to cling to, maximizing flavor in every bite. The bundt shape also beautifully showcases the pistachio swirl.

Understanding the Nutty Foundation

The use of both almond flour and chopped pistachios and walnuts is intentional. Almond flour provides a delicate, slightly sweet base, while the chopped nuts offer textural contrast and a richer, more complex flavor profile. Pistachios, with their vibrant green color, are particularly important in baklava-inspired desserts, adding a visual appeal that complements the floral glaze. The ground pistachios in the swirl intensify the pistachio flavor and create a beautiful marbled effect.

Tips for a Perfect Glaze

The glaze is the crowning glory of this cake. To ensure a smooth, glossy finish, warm the glaze gently – avoid boiling, as this can alter its consistency. Drizzle the glaze slowly and evenly over the warm cake, allowing it to seep into the crevices. The warmth of the cake helps the glaze to absorb beautifully. For an extra touch of elegance, reserve a small amount of glaze to drizzle over the cake just before serving.

Frequently Asked Questions

Can I use other nuts?

Yes, you can substitute other nuts like hazelnuts or pecans for the walnuts, but pistachios are essential for the authentic baklava flavor.

Can I make this cake ahead of time?

The cake is best enjoyed fresh, but you can bake it a day ahead and store it in an airtight container at room temperature. Glaze it just before serving.

What if I don’t have orange blossom or rosewater?

While these are key flavors, you can substitute with a teaspoon of vanilla extract, but the flavor profile will be different.

A Sweet Ending

This Orange Blossom Rosewater Glazed Baklava Bundt Cake is a true celebration of flavors and textures. From the delicate floral glaze to the crunchy pistachio swirl, every bite is a delight. Don’t forget to save this recipe to your Pinterest board for easy access later! Pin it here!

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