Turkish squares
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.
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About
Moist, succulent and delightful cake.
Yield:
8 servings
Added:
Wednesday, November 21, 2012 - 4:56am