Syrupy Sponge Cakes

Name: Syrupy Sponge Cakes (Şekerpare)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: 1 pint/600 ml water; 4 oz/120 g butter; 1 lb/450 g sugar; juice of ½ lemon; ½ teaspoon baking powder; 1 egg yolk, beaten; 12-16 whole blanched almonds; ½ teaspoon salt; 2 oz/60 g sugar; 1 egg and 1 egg yolk; 10 oz/300 g plain flour

Şekerpare

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Şekerpare means ‘sweet’ or ‘syrupy pieces’, which is exactly what these delicious spongy cakes, soaked in syrup, are. Usually prepared by the baklavacı, the maker of syrupy pastries, when freshly made they are very tempting.

Ingredients

10 oz/300 g plain flour
½ teaspoon salt

Asia
Turkey
Cake
Dessert
Vegetarian
Mediterranean

Method

Preheat oven to 350F/Mark 4/180C
Sift the flour with the salt and baking powder on to a sheet of greaseproof paper. In a large bowl, beat the butter with the sugar until light and creamy. Beat in the egg and yolk, and shoot in the flour. Knead well, and s