• Preheat Oven 350F

Baklava Topping

• You will need to pulse the walnuts, pistachio, and almonds with cinnamon in a food processor a few times until medium to finely chopped.
• Heat a pan over medium-low heat.  Melt the butter and then turn the heat off. Add the honey and brown sugar and mix until dissolved into the butter. Add the cinnamon nut mixture and stir everything really well. Mix everything really well.
• Transfer the mixture to a greased 9 or 10 inch round cake pan that is lined with parchment paper. Spread the mixture evenly and set aside.

  TIP: Make sure to place parchment paper at the bottom of the cake pan this will help the nuts not stick to the bottom and will ensure that when you flip the cake, you won't have issues.

Baklava Cake

• In a large bowl, beat the eggs, sugar and vanilla extract, orange blossom water for 1 minute on high speed. Now add the oil and mix. Add the yogurt, milk and mix until full incorporated.
• Sift in the dry ingredients ( all-purpose flour, baking powder, baking soda). Mix until the batter is smooth and lump free. Do not over mix the batter.
• Pour the batter over the baklava nut mixture and spread the batter evenly. Place the cake on the middle rack and bake for 34-38 minutes or until a toothpick inserted comes out clean.
• Gently run a butter knife along the edges of the cake. Allow the cake to cool for 6-8 minutes before flipping onto a plate. Be careful while doing this as the pan is still hot. Scoop any nut mixture and sauce remaining in the pan over the cake.  Serve with a drizzle of honey syrup. Enjoy!

Honey Syrup (Optional)

•  Place the sugar and water in a saucepan over medium heat, stirring occasionally, until sugar dissolves.
• Now add the honey, orange blossom water and stir.
• Bring to a boil and then lower heat . Allow mixture to simmer on low for about 10.
• Remove syrup from heat and let cool. Add lemon juice and stir.
• You can drizzle some of the syrup over the cake before serving. Store syrup in an airtight container.