PISTACHIO BAKLAVA CAKE
From Hungry Rabbit, Yield: One 6-inch cake
IN A FUSION of Middle East
meets West, baklava melds
with the layer cake. This is
one of those desserts you
make for someone you really want to impress: the inlaws you can never seem to
win over, the boss who only
notices you on the days you
arrive late at the office, The
Queen. But don’t be afraid.
Though this beautiful cake
looks intimidating, you can
make it. You’ll find few cooks
who are also rocket scientists.
Take it slow, follow each instruction step-by-step, and
you’ll surprise yourself with
the pastry skills you
never knew you had.
> CAKE LAYER
INGREDIENTS
■ 2
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cups panko
or regular bread
crumbs (about 4
ounces)
1 cup pistachio,
whole and roasted
teaspoons baking
2
powder
1 teaspoon ground
cinnamon
¹/8 teaspoon nutmeg
large eggs, room
4
temperature
cup (5-¼
¾
ounces) granulated
sugar
ounces (1 stick)
4
unsalted butter,
melted and cooled
slightly
range-scented
O
syrup (tap here
for recipe)
1 ½ cups pistachio,
toasted and ground,
for decorating
DIRECTIONS
1. Adjust oven rack to middle position
and preheat oven to 350˚F. Butter two
6-by-2-inch round cake pans; line each
with a circle of parchment paper. Butter
paper and dust pans with flour; tap out
excess. Set aside.
2. In a mini food processor, add panko,
pistachio, baking powder, cinnamon and
nutmeg. Process until finely c