A semolina-based syrup cake from the days of the Ottoman Empire. Add lemon zest or rosewater to vary the flavour.
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For the syrup, put the sugar in a medium saucepan with 200ml water. Bring to the boil, stirring to dissolve the sugar. Reduce the heat to low and simmer for 3-4 minutes. Add the lemon juice, remove from the heat and set aside to cool.
Preheat the oven to 180ºC, gas mark 4. Grease and line a 20cm x 30cm x 4cm tin with baking parchment. Beat the egg yolks and sugar in a large bowl with an electric hand whisk until fluffy (3-4 minutes). Beat in the oil, yogurt, orange zest and vanilla. Fold in the flour, semolina, salt and baking powder until combined.
In a separate large bowl, whisk the egg whites until they form soft peaks, then fold into the batter in three additions. Pour the cake mixture into the prepared tin and bake for 25-30 minutes until golden, risen and a skewer inserted comes out clean.
Poke holes all over the cake with a skewer and pour the syrup over the cake, allowing it to soak in before adding more. Leave to cool in the tin. Cut into 5cm diamonds, sprinkle with chopped pistachios and enjoy with clotted cream, if liked.
Typical values per item when made using specific products in recipe
Energy | 617kJ/ 147kcals |
|---|---|
Fat | 4.2g |
Saturated Fat | 0.8g |
Carbohydrates | 24g |
Sugars | 16g |
Fibre | 0.5g |
Protein | 2.8g |
Salt | 0.3g |
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