Pistachio and apricot baklava cake

Name: Pistachio and apricot baklava cake
Total time: 110 min
Ingredients: 500 g honey Greek yoghurt; 375 g butter, softened; 1 2/3 cups (370g) caster sugar; 2 teaspoons vanilla bean paste; 2 teaspoons ground cardamom; 6 eggs; 2 cups (300g) self-raising flour; 1/3 cup (50g) cornflour; 1 teaspoon baking powder; 1/3 cup (80ml) milk; 1/3 cup (45g) shelled pistachios; 1/4 cup (90g) honey; Spiced apricot syrup & puree; 3 cups (750ml) water; 450 g dried apricots; 2/3 cup (240g) honey; 2 cinnamon sticks; 8 green cardamom pods, crushe; 5 whole dried cloves; Flaky filo layers; 1/2 cup (70g) shelled pistachios; 1 tablespoon caster sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 15 sheets filo pastry; 150 g butter, melted

www.womensweeklyfood.com.au

This pistachio and apricot baklava cake comes with layers of moist cake, flaky filo and all the sweet traditional flavours you love in baklava.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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