Pistachio and apricot baklava cake

Name: Pistachio and apricot baklava cake
Cook time: 1 h 50 min
Total time: 1 h 50 min
Cuisine: Asian, Indian, Middle Eastern
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