My fellow blogger Fae, a brilliant lady who always writes flavourful posts and lovely comments, made an announcement today: she went “.com”! And in her new domain she came up with an amazing idea to get feedback from us readers as to how we use her recipes: a section called ‘Look, I made it’! When I read it in the morning I thought ‘I want to be the first one’ but errands got in the way and I only had the chance to bake late in the night.
So, after going through her recipes again, I decided to make the ‘Baklava Cake’ but with a ‘twist & tango’: I baked it as cupcakes 🙂
IRANIAN BAKLAVA CUPCAKES
60g confectioner’s sugar
110g blanched almonds
½ tsp baking powder
1½ tsp ground cardamom
30g unsalted butter
SYRUP AND TOPPING
100g caster sugar
1 ½ tsp rose-water
roughly chopped pistachios to decorate
Preheat oven to 180oC and line a 12-hole muffin tin with paper cups.
Mix all the cupcake ingredients in a food processor until smooth.
With an ice cream scoop pour the batter into the prepared cups, smoothing the tops. Bake for 20-30 minutes or until a skewer inserted in the centre comes out clean.
While they bake, combine the water and sugar in a saucepan and bring to a boil. Take away from heat and add the rose-water.
As soon as the cupcakes come out from the oven, prick the tops with a skewer or a fork and carefully ‘feed’ them with the syrup. Bring the remaining syrup back to a boil and let it cook for a further 3-5 minutes, so it thickens a little. Pour the syrup into a cup, immerse the top of the cupcakes in it and sprinkle them with the pistachio.
NOTES: I got 9 cupcakes but Fae baked hers in a 23 cm round tin.