Turkish squares

Ingredients

125g butter, softened
150g sugar
4 eggs, yolks separated from whites
500g sour milk or buttermilk
½ tsp vanilla extract
400g semolina
1 tbs baking powder
100g flaked almonds for topping
Syrup:
200ml water
200 g sugar
Juice of 2 lemons

Preparation

1
For the syrup mix all ingredients, bring to the boil, then reduce the flame and cook over low heat for 5 minutes. Set aside to cool.
2
Beat butter and sugar for 4 minutes until light and creamy.
3
Stir in egg yolks one at a time, combine.
4
Add sour milk and vanilla extract, mix and combine.
5
Gradually stir in semolina mixed with baking powder.
6
Beat the egg whites into stiff peaks. Add to the semolina mixture, lightly stirring after each addition until completely combined.
7
Line with parchment paper a baking rectangle shape (about 25x25cm) and cover evenly with the cake batter.
8
Bake the cake in a preheated oven at 180˚C for about 35 minutes or until done (the trick with a toothpick).
9
Prick the still hot cake with a toothpick and pour the cooled syrup over it. Leave the cake in a pan until cool, then sprinkle with flaked almonds.
10
Cut the cake into squares and serve.

 



About

Moist, succulent and delightful cake.

Yield:

8 servings

Added:

November 21, 2012

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