Baklava Mini Bundt Cake with Honey Glaze

Baklava Mini Bundt Cake with Honey Glaze

Howdy Folks? Finally my LO gets her mid term break and this calls for celebration. Haha! Little pleasures of life.. I tell you! So I decided to celebrate doing what I love doing the most.. Experimenting! 

Last week I happened to have Baklava and currently the only thing that I crave for is baklava. Baklava is a sticky sweet made of filo pastry brushed with pure ghee or butter, filled with chopped nuts and drenched in sugar syrup w/wo honey. The crunchy texture of nuts and crispy from the buttery filo pastry and the citrus flavor from lemon which is added to the sugar syrup binds all the different flavors together into a delicious sweet which originates from the Ottomon Empire.

This Baklava mini Bundt cake is inspired from the Traditional Baklava. Though this recipe doesn't use Filo Pastry, we take the good stuff i.e., the nuts and the base that of ghee cake with a hint of cinnamon and drizzled with honey icing and topped with caramelized nuts and pistachios.

Baklava is a time consuming process, which is why I rarely prepare them at home. Now this innovation of mine is just so easy. Basically no efforts at all. I bet even little kids can make this yummy cake.
Though I have prepared the cake in mini bundts, you may use a loaf cake pan or a normal bundt cake pan. The mini one's are cute and bakes in no time. I am sure if you try this for a tea party, it is definitely going to be a show stopper. 

If you think you ain't great at baking, this recipe is for you. It is a no-fail recipe. If you plan to bake ghee cake, just double the quantity of ghee. And aah, your house will smell so good while the oven gets its job done. Once the mini cakes are done, allow it to cool on a cooling rack for 10 minutes and flip it. The 10 minute timing is perfect for the bundt cakes to fall off, to be on the safer side, don't forget to grease the inner nooks and corners well.

The flavors are sooo good. They honey icing is killer. I added a dash of cream, but if you prefer the lemony zest, add in a squeeze of lemon instead of the cream.* If you love ghee cakes and caramelized nuts, you are definitely in for a treat! 


Cake Batter:

  • 1 Cup All Purpose Flour/ Patent Flour
  • 1/4 Cup Ghee
  • 1/2 Cup Full Fat Fresh Milk
  • 1/2 Cup Sugar
  • 1 Egg
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Vanilla Essence
  • A pinch of Cinnamon Powder
  • A pinch of Salt

Honey Glaze:

  • 2 tbsp Room Temperature Butter
  • 1/4 cup Honey
  • 3/4 cup Powdered Sugar
  • 1 tsp lemon/ cream*


  • 1/4 cup butter
  • 1/2 cup chopped nuts
  • 1 tbsp honey
  • A pinch of light brown sugar


Baklava Bundt Cake:

  1. To prepare the mini bundt cakes, preheat the oven to 180 Deg C. Prepare your pan by greasing all the corners of the bundt pan using any flavorless vegetable oil and/ ghee.
  2. Combine the dry ingredients like flour, baking soda and baking powder and set aside.
  3. Next in a deep bowl, cream your ghee and sugar.
  4. Add in your milk and vanilla essence; whisk until creamy.
  5. Crack in your egg and mix well to combine.
  6. Now add in your flour mixture and fold everything well to a cake batter.
  7. Now slowly using an ice cream scooper, a piping bag or a normal tablespoon, spoon in your batter into the cake pan.
  8. Place the pan in the preheated oven for around 15 minutes or until a tooth pick inserted comes out clean.
  9. Allow the pan to cool exactly for 10 minutes on a cooling rack.
  10. Invert the mini cakes from the pan and to cool completely while we prepare the topping and the icing.


Into a small non stick pan, add in your butter, brown sugar, chopped nuts (almond, pistachios, walnuts) and honey and allow to thicken and switch off and drop onto a baking paper whilst still hot and allow to cool. While the nuts topping cools, lets prepare the honey glaze.

Honey Glaze:

  1. Combine honey, powdered sugar, butter and lemon juice/ cream and make sure it is not too thick nor too watery. Reduce your lemon juice/ cream accordingly.
  2. Drizzle over the top of the cooled mini bundt cakes and garnish with your prepared nuts topping or slivered pistachios. Serve Immediately or you may keep the cake for up to 3 days in room temperature.

Please do not use cream if you happen to use lemon, as this might cause the icing to curdle.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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