Turkish squares
By: Easy cook - Lak...
Published: Wednesday, November 21, 2012 - 4:56am

Ingredients




125 g butter, softened
150 g sugar
4 eggs, yolks separated from whites
500 g sour milk or buttermilk
½ tsp vanilla extract
400g semolina
1 tbs baking powder
100 g flaked almonds for topping
Syrup:
200 ml 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, vanilla extract and semolina mixed with baking powder. Mix and combine. 5 Beat the egg whites into stiff peaks. Gradually add to the semolina mixture, lightly stirring after each addition until completely combined. 6 Line with parchment paper a baking rectangle shape (about 25x25cm) and cover evenly with the cake batter. Bake the cake in a preheated oven at 180˚C for about 35 minutes or until done (the trick with a toothpick). 7 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. 8 Cut the cake into squares and serve.

About

Moist, succulent and delightful cake.