Baklava loaf cake
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Baklava loaf cake
A tender-crumbed loaf cake is topped with cinnamon-honey syrup and pistachios, the constituents of a classic baklava
Serves: 10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
351Kcal
Fat
18gr
Saturates
10gr
Carbs
42gr
Sugars
26gr
Fibre
1gr
Protein
5gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g Greek-style yogurt
- 3 tbsp milk
- 50g clear honey
- 1 tsp vanilla extract
- 1⁄2 tsp concentrated orange extract (optional)
- 125g softened salted butter, plus extra to grease
- 150g caster sugar
- 2 medium eggs, beaten
- 200g self-raising flour
For the topping
- 75g clear honey
- 30g salted butter
- 1⁄2 tsp ground cinnamon
- 1 tbsp demerara or light brown sugar
- 50g chopped pistachio kernels
Step by step
- Grease and line a 900g loaf tin (about 9cm x 19cm on the base), leaving some excess paper overhanging to help lift the cake out later. Preheat the oven to 170°C, fan 150°C, gas 31⁄2.
- Combine the yogurt, milk, honey, vanilla and orange extract (if using) in a jug then set aside. In a large mixing bowl, cream the butter, sugar and a pinch of salt until pale and fluffy. Gradually beat in the eggs then alternate adding the flour and the yogurt mixture as you continue to whisk, ending with some flour. Pour the batter into the tin, smooth out and bake for 50-60 minutes until cooked through; if you insert a skewer, it should have a few moist crumbs clinging to it.
- In a pan, gently heat together the honey, butter, cinnamon and sugar until combined. Stir in half of the chopped pistachios then spoon the mixture over the still-warm cake in its tin, and scatter the rest of the pistachios on top. Cool in the tin for 30 minutes then lift out to a wire rack to finish cooling. Slice and wrap in foil to transport to the wild, remembering to take a damp cloth to wipe sticky fingers! Leftovers keep in a cake tin for about 3 days.
