Turkish Squares

eatoplan

November 18, 2024

45

medium

8

Side Dish

Make the Syrup:

In a saucepan, combine all syrup ingredients and bring to a boil.
Once boiling, reduce the heat and simmer on low for 5 minutes.
Set aside to cool.

Prepare the Cake Batter:

In a large mixing bowl, beat together the butter and sugar for 4 minutes until light and creamy.
Add the egg yolks one at a time, mixing well after each addition.
Stir in the sour milk, vanilla extract, and semolina mixed with baking powder. Mix until fully combined.
In a separate bowl, beat the egg whites into stiff peaks. Gently fold the egg whites into the semolina mixture, adding in batches and stirring lightly after each addition until fully incorporated.

Bake the Cake:

Line a 25×25 cm (about 10×10 inches) baking dish with parchment paper.
Pour the cake batter into the prepared dish and spread evenly.
Bake in a preheated oven at 180°C (350°F) for about 35 minutes or until a toothpick inserted into the center comes out clean.

Assemble and Serve:

While the cake is still hot, prick the surface with a toothpick and pour the cooled syrup evenly over the cake.
Allow the cake to cool in the pan, then sprinkle with flaked almonds.
Once completely cooled, cut the cake into squares and serve.

Reviews

Ingredients:

Adjust Servings

	125g butter softened
	150g sugar
	4 eggs separated
	500g milk sour
	0.5tsp vanilla extract
	400g semolina
	1Tbs baking powder
	100g almonds flaked, for topping
	200ml water
	200g sugar
	2 juice of lemon

Directions

1.

Make the Syrup

1. In a saucepan, combine all syrup ingredients and bring to a boil. | 2. Once boiling, reduce the heat and simmer on low for 5 minutes. | 3. Set aside to cool.

Mark as complete

2.

Prepare the Cake Batter

1. In a large mixing bowl, beat together the butter and sugar for 4 minutes until light and creamy. | 2. Add the egg yolks one at a time, mixing well after each addition. | 3. Stir in the sour milk, vanilla extract, and semolina mixed with baking powder. Mix until fully combined. | 4. In a separate bowl, beat the egg whites into stiff peaks. Gently fold the egg whites into the semolina mixture, adding in batches and stirring lightly after each addition until fully incorporated.

Mark as complete

3.

Bake the Cake

1. Line a 25x25 cm (about 10x10 inches) baking dish with parchment paper. | 2. Pour the cake batter into the prepared dish and spread evenly. | 3. Bake in a preheated oven at 180°C (350°F) for about 35 minutes or until a toothpick inserted into the center comes out clean.

Mark as complete

4.

Assemble and Serve

1. While the cake is still hot, prick the surface with a toothpick and pour the cooled syrup evenly over the cake. | 2. Allow the cake to cool in the pan, then sprinkle with flaked almonds. | 3. Once completely cooled, cut the cake into squares and serve.

Mark as complete