Baklava Sponge Slab Cake

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10 Ingredients

Number of servings

8 eggs, at room temperature
2teaspoons vanilla extract
1 1/3 cups caster sugar
40grams Woolworths unsalted butter, melted
2 cups self-raising flour
1/4 cup cornflour
2tablespoons Woolworths ground cardamom
900milliliter Woolworths thickened cream
1/2 cup Woolworths honey
2/3 cup Woolworths pistachio kernels

Description

Delight the dessert lovers in your life with a delectable, easy-to-make baklava cake dripping in honey.

Method

Step 1 of 3

Preheat oven to 180°C/160°C fan-forced. Grease and line two 20x30cm (base) lamington pans with baking paper, extending paper 3cm above edge on all sides. Using an electric mixer, beat eggs and vanilla in a large bowl until pale and creamy. Gradually add sugar, 1 tbs at a time, until sugar is dissolved, and mixture triples in volume and is pale and creamy.

Step 2 of 3

Combine butter and ⅓ cup hot water in a jug. Sift combined flours and cardamom twice onto a sheet of baking paper. Sift over egg mixture and using a large metal spoon, gently fold until just combined. Fold in butter mixture until just combined (do not overmix). Pour mixture equally between prepared pans. Bake for 25 minutes or until lightly golden and top of sponge bounces back when lightly pressed. Stand cakes in pans for 15 minutes, then transfer to wire racks to cool completely.

Step 3 of 3

Using an electric mixer, beat cream with 2 tbs honey until soft peaks form. Place one sponge cake onto a serving board. Dollop with half of the cream mixture. Top with remaining sponge and cream. Sprinkle with pistachios. Serve drizzled with remaining honey.