Pistachio & apricot baklava cake

Why have one treat, when you can have layers of them? This pistachio & apricot baklava cake is guaranteed to be a showstopper – and a snap for your guest’s ‘Gram! INGREDIENTS 500 gram plain yoghurt 375 gram butter, softened 1⅔ cups caster sugar 2 tsp. vanilla essence 2 tsp. ground cardamom 6 eggs 2 cups self-raising flour, sifted ⅓ cup cornflour, sifted 1 tsp baking powder ⅓ cup milk ⅓ cup pistachios, finely chopped ¼ cup honey Spiced apricot syrup and puree 3 cups water 450 gram dried apricots ⅔ cup honey 2 cinnamon sticks 8 cardamoms pods, crushed 5 whole cloves Phyllo layers ½ cup pistachios 1 Tbsp. caster sugar ½ tsp. ground cinnamon ¼ tsp. ground cardamom 15 sheets phyllo pastry 150 grm butter, melted METHOD PLACE yoghurt in a strainer lined with muslin or paper towel, place over a jug or bowl. Refrigerate overnight.  PREHEAT oven to 180°C. Grease three 20 cm round cake tins and line bases and sides with baking paper. BEAT butter, sugar, vanilla and cardamom in a bowl for 8 minutes until light and fluffy. Beat in eggs, one at the time. Fold in flours and baking powder, then mix in the … Continue reading Pistachio & apricot baklava cake