For as long as I can remember, my mom has always had Baghlava Cake at the ready in the freezer to serve with tea just in case someone stops by. Little diamonds or squares of this cake also make an appearance at our Nowruz (Persian New Year) table. Baghlava is the Persian pronunciation for baklava. This cake is for those of us who are not quite up to rolling out sheet after sheet of phyllo for the more traditional baghlava. Here I’ve traded out the butter or vegetable oil for olive oil, which, along with the almond flour, makes for a more tender cake. Make sure to use almond flour and not almond meal. Serve with a cup of tea or Turkish coffee.
For more Sephardic holiday dishes, see The Best Sephardic Rosh Hashanah Recipes to Start off the Jewish New Year.