Turkish squares

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

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

200 ml water

200 g sugar

Juice of 2 lemons

Equipment:

baking paper

toothpicks

oven

frying pan

Cooking instruction summary:

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. Beat butter and sugar for 4 minutes until light and creamy. Stir in egg yolks one at a time, combine. Add sour milk, vanilla extract and semolina mixed with baking powder. Mix and combine. Beat the egg whites into stiff peaks. Gradually add to the semolina mixture, lightly stirring after each addition until completely combined. 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 180C for about 35 minutes or until done (the trick with a toothpick). 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. Cut the cake into squares and serve.

 

Step by step:


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.

5. Mix and combine.

6. Beat the egg whites into stiff peaks. Gradually add to the semolina mixture, lightly stirring after each addition until completely combined.

7. Line with parchment paper a baking rectangle shape (about 25x25cm) and cover evenly with the cake batter.

8. Bake the cake in a preheated oven at 180C for about 35 minutes or until done (the trick with a toothpick).

9. 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.

10. Cut the cake into squares and serve.


Nutrition Information:

Quickview
603 Calories
12g Protein
24g Total Fat
87g Carbs
8% Health Score
Limit These
Calories
603k
30%

Fat
24g
37%

  Saturated Fat
10g
66%

Carbohydrates
87g
29%

  Sugar
47g
53%

Cholesterol
137mg
46%

Sodium
331mg
14%

Get Enough Of These
Protein
12g
25%

Selenium
52µg
76%

Vitamin B2
0.6mg
35%

Vitamin B1
0.48mg
32%

Manganese
0.61mg
30%

Folate
115µg
29%

Vitamin E
3mg
27%

Phosphorus
253mg
25%

Calcium
219mg
22%

Vitamin B3
3mg
18%

Iron
3mg
17%

Magnesium
65mg
16%

Fiber
3g
14%

Copper
0.25mg
13%

Vitamin A
623IU
12%

Zinc
1mg
9%

Vitamin B5
0.88mg
9%

Vitamin D
1µg
9%

Potassium
291mg
8%

Vitamin B12
0.49µg
8%

Vitamin B6
0.13mg
6%

Vitamin C
2mg
4%

Vitamin K
1µg
1%

covered percent of daily need
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