Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 18 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
18
Syrup
- 2 cups caster sugar
- 3 free range eggs
- 1/2 cup caster sugar
- 1 cup vegetable oil
- 1/2 lemon, zested
- 1teaspoons vanilla extract
- 1 cup Greek-style natural yoghurt
- 1/2 cup plain flour
- 1 cup Macro Australian semolina
- 1/4 cup almond meal
- 2teaspoons baking powder
- 300mL dollop cream
- 1/4 cup pistachio kernels, finely chopped
Description
Infused with a delicious syrup, this classic Turkish soft sponge cake served with thickened cream, pistachios and coconut flakes offers a delightful treat for your tastebuds.
Method
Step 1 of 4
To make syrup, combine sugar and 2 cups water in a medium saucepan over high heat and stir until dissolved. Bring to a boil, then reduce to low heat and simmer for 10 minutes or until slightly thickened. Remove from heat and set aside to cool completely.
Step 2 of 4
Preheat oven to 190°C/170°C fan-forced. Grease and line a 20x30cm (3.5cm-deep) baking tray with baking paper. In an electric stand mixer fitted with a whisk attachment, whisk eggs and sugar together for 3 minutes or until light and fluffy. Whisk in oil, lemon zest, vanilla and yoghurt until combined. Fold in flour, semolina, almond meal and baking powder. Pour mixture into prepared tray and bake for 35 minutes or until golden.
Step 3 of 4
While cake is still hot, cut into 18 portions, leaving cake in pan. Using a spoon, drizzle cake with syrup. Cover with foil and chill for 2 hours.
Step 4 of 4
Serve cake with a dollop of cream and a sprinkling of pistachios.
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