Celebrating my first post with Baklawa Cake!

Celebrating my first post with Baklawa Cake!

I don’t think I’ve ever met anyone who doesn’t love Baklawa (or Baklava)! It is known worldwide for it’s indulgently sweet, spicy & nutty flavours that dance between layers & layers of crispy, buttery filo pastry. I’ve grown up with the Lebanese version, but there are certainly other Middle Eastern nations that have their own variations of Baklawa, as well as it being a popular treat over in Greece. I had always wanted to try making it at home, but then quite some time ago, I came across a Baklawa Cake via The Hungry Rabbit. From that moment I was mesmerised. Every now & then I would go back & admire this cake. I knew I had to make it! Months later I finally got around to actually giving it a go. And I must say it was worth the effort & super yum! I didn’t follow the recipe to a tee. I made my own variations using a different recipe for the sponge as well as adding more to the Baklawa layers. So here’s how to make it… Step 1: Start by making Nigella Lawson’s Custard Sponge. You’ll find the recipe here. There’s no need to make the icing found in this recipe. Just follow steps for the sponge and leave to cool. Step 2: Instead of icing, I used Custard to sandwich the layers together. You can make this from scratch (you’ll find a good recipe here) or just simply use custard powder and follow instructions on packet. Set aside to cool. Step 3:  Thick Sugar Syrup Combine 800g white sugar, 1 tablespoon lemon juice and 2 1/2 cups of water into a saucepan. Bring...
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