This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

I just love baklava – it’s definitely one of my favorite desserts to get when we go out – but it only gets made at home sparingly. Baklava can be a lot of work!

This beautiful cake has the great flavors of baklava – with significantly less work. A nutty cake is soaked in a honey-citrus syrup and then topped off with candied orange slices and nuts.

Jump to:

• Ingredients
• Directions
• Enter to Win
• Recipe
• More #SpringSweetsWeek Recipes

Ingredients

For the cake:

• 1/2 cup chopped walnuts
• 1/3 cup hazelnuts
• 1/2 cup matzo cake meal
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 Tbsp. vegetable oil
• 3 large egg whites
• 2 large eggs
• 3 Tbsp. fresh orange juice
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon

For the syrup:

• 2/3 cup granulated sugar
• 1/4 cup honey
• 1/3 cup fresh orange juice
• 3 Tbsp. water
• 1 Tbsp. lemon juice
• 1/4 tsp. ground cinnamon

For the topping:

• 1/2 cup sugar
• 1/2 cup water
• 1/2 orange, thinly sliced
• 3 Tbsp. hazelnuts
• 3 Tbsp. walnuts

Because this recipe contains no leavened grains, it’s perfect for Passover.

Directions

1. Preheat oven to 350 degrees. Spray a 9″ round pan with nonstick spray.
2. In a food processor, pulse the walnuts and hazelnuts until finely chopped.
3. Pour the nuts into a bowl and stir together with the matzo cake meal.
4. In another bowl, beat together the sugar, brown sugar, oil, egg whites, and eggs until well blended. Stir int he nuts and matzo meal until combined.
5. Pour into the prepared cake pan.
6. Bake for 35 minutes, or until the cake springs back when lightly pressed. Let cool completely.
7. While the cake bakes, combine all ingredients for the the syrup in a small saucepan.
8. Bring to a boil, then reduce heat and simmer for 25 minutes. Let cool completely.
9. While the cake and syrup cool, prepared the toppings. Combine water and sugar in a small saucepan and bring to a boil.
10. Add the orange slices and cook until the orange peel turns translucent.
11. Remove orange slices to a parchment-lined baking sheet with a slotted spoon.
12. Add hazelnuts and walnuts to the sugar water and cook for two minutes, then remove to the parchment-lined baking sheet with a slotted spoon and let cool.
13. When the cake and syrup are cool, loosen cake from the pan – I removed mine totally, then popped it back in. Use a fork to gently poke holes all over the cake. Pour the syrup over and refrigerate overnight.
14. When ready to serve, turn the cake out onto a plate and top with candied oranges and nuts.

The beauty of this cake is that it preps ahead perfectly. Because it needs to chill overnight – and is best served chilled – its one less thing to worry about when you’re hosting!

Enter to Win

This recipe features Dixie Crystals sugar – one of our generous #SpringSweetsWeek sponsors! You can enter to win prizes from Dixie Crystals and our other sponsors by entering the #SpringSweetsWeek Giveaway below! You can check out all the prizes up for grabs here.

a Rafflecopter giveaway

Recipe

Baklava Cake

Yield: 8 Servings

Prep Time: 35 minutes

Cook Time: 35 minutes

Cooling Time: 3 hours

Total Time: 4 hours 10 minutes

This Passover-friendly cake is soaked with a honey-citrus syrup and topped off with candied oranges and nuts.

Print

Ingredients

For the cake:

• 1/2 cup chopped walnuts
• 1/3 cup hazelnuts
• 1/2 cup matzo cake meal
• 3/4 cup Dixie Crystals sugar
• 1/4 cup packed Dixie Crystals brown sugar
• 2 Tbsp. vegetable oil
• 3 large egg whites
• 2 large eggs
• 3 Tbsp. fresh orange juice
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon

For the syrup:

• 2/3 cup Dixie Crystals sugar
• 1/4 cup honey
• 1/3 cup fresh orange juice
• 3 Tbsp. water
• 1 Tbsp. lemon juice
• 1/4 tsp. ground cinnamon

For the topping:

• 1/2 cup Dixie Crystals sugar
• 1/2 cup water
• 1/2 orange, thinly sliced
• 3 Tbsp. hazelnuts
• 3 Tbsp. walnuts

Instructions

1. Preheat oven to 350 degrees. Spray a 9" round pan with nonstick spray.
2. In a food processor, pulse the walnuts and hazelnuts until finely chopped.
3. Pour the nuts into a bowl and stir together with the matzo cake meal.
4. In another bowl, beat together the sugar, brown sugar, oil, egg whites, and eggs until well blended. Stir int he nuts and matzo meal until combined.
5. Pour into the prepared cake pan.
6. Bake for 35 minutes, or until the cake springs back when lightly pressed. Let cool completely.
7. While the cake bakes, combine all ingredients for the the syrup in a small saucepan.
8. Bring to a boil, then reduce heat and simmer for 25 minutes. Let cool completely.
9. While the cake and syrup cool, prepared the toppings. Combine water and sugar in a small saucepan and bring to a boil.
10. Add the orange slices and cook until the orange peel turns translucent.
11. Remove orange slices to a parchment-lined baking sheet with a slotted spoon.
12. Add hazelnuts and walnuts to the sugar water and cook for two minutes, then remove to the parchment-lined baking sheet with a slotted spoon and let cool.
13. When the cake and syrup are cool, loosen cake from the pan - I removed mine totally, then popped it back in. Use a fork to gently poke holes all over the cake. Pour the syrup over and refrigerate overnight.
14. When ready to serve, turn the cake out onto a plate and top with candied oranges and nuts.

More Great #SpringSweetsWeek Treats

Tuesday #SpringSweetsWeek Recipes

• 6-Ingedient Mango-Coconut Bundt Cake by Palatable Pastime
• Blood Orange Cinnamon Rolls by Simply Inspired Meals
• Blueberry Flavored Coffee Ice Cream by Jen Around the World
• Blueberry Flower Tarts by Blogghetti
• Brownie Batter Mocha Bundt Cake by Sweet Beginnings
• Chocolate Mousse Cake by Family Around the Table
• Coffee Caramel Sauce by Karen’s Kitchen Stories
• Deep Chocolate Mint Snack Cake by A Day in the Life on the Farm
• Greek Yogurt Tangerine Cake by Shockingly Delicious
• Lemon Pizzelles by Jolene’s Recipe Journal
• Lemon Poppy Seed Loaf with Glaze by Strawberry Blondie Kitchen
• Pecan Scones by A Kitchen Hoor’s Adventures
• Pink Champagne Cupcakes by Cookaholic Wife
• Strawberry Pie Bars by Hezzi-D’s Books and Cooks
• Strawberry Pudding by Cindy’s Recipes and Writings
• Vegan Orange Poppyseed Bundt Cake with Strawberry Icing by The Baking Fairy

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.