Turkish squares

Moist, succulent and delightful cake.

This recipe contains butter, sugar, eggs, milk (buttermilk), vanilla extract, flour (semolina), baking powder, almonds (sliced), , water, sugar, lemons

8 servings servings

Prep time: 20 min

Cook time: 30 min

Ingredients:

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

Instructions:

• 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. For the cake: Beat butter and sugar for 4 minutes until light and creamy. Stir in egg yolks one at a time, combine.
• 3. Add sour milk and vanilla extract, mix and combine. Gradually stir in semolina mixed with baking powder.
• 4. Beat the egg whites into stiff peaks. Add to the semolina mixture, lightly stirring after each addition until completely combined.
• 5. Line with parchment paper a baking rectangle shape (about 25x25cm) and cover evenly with the cake batter.
• 6. Bake the cake in a preheated oven at 180˚C /350F 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.