Monday, January 25, 2010



This recipe is from Yesilkivi. I visit Secil's blog very often lately. Her pictures are so tempting and recipes are wonderful. Thanks again.

  • 3 eggs
  • 1 cup of granulated sugar
  • 1 cup of semolina flour
  • 1 cup of all purpose flour
  • 1 cup of finely chopped walnut
  • 2 apples ( grated )
  • 1/2 stick salted butter
  • 1 tsp of ground cinnamon
  • 1 tsp of baking soda
  • 1 tsp of vanilla sugar
  • 3 cups of granulated sugar
  • 3 cups of water
  • juice and zest of 1/4 lemon
For the syrup; take 3 cups of sugar, and 3 cups of water in a medium pot. Bring it to the boil over medium heat. Boil for 7-8 minutes. Add juice and zest of 1/4 lemon into the pot and boil for another 5 minutes. Turn the heat off. Set a side.
Preheat the oven 350 F.
Sift flour, semolina flour, vanilla sugar, and baking soda together in a bowl.
Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add butter, sifted flour, semolina flour, vanilla sugar, and baking soda to the bowl, whisking consistently.
Add grated apple, walnut and cinnamon to the bowl and and mix thoroughly.
Pour into 13 17-inch rectangular pyrex and bake until it is golden brown, approximately 50 minutes.
Take the cake from the oven. Let it cool for 15 minutes and spoon syrup over the cake.
Serve it when it is cool. It is more delicious for the next day.


    Rosa's Yummy Yums said...

    a delightful cake!



    Pity said...

    what a sweet lovely cake, it really looks delicious, well done!

    Anonymous said...

    This looks like another winner to me. It's on my list to try. I have to look for Semolina flour. Is there a trick to finely chopping the walnuts or just keep going over it with the knife (Sorry for the dumb question)? ;-)

    I'm enjoying the foods in your Turkish kitchen.


    My Turkish Kitchen said...

    Hi Paz,
    It is better if you chop it finely otherwise you could a have hard time when you want to cut a nice square out of it:)
    I usually chop it in the food processor.
    Also it is pleasure for me to answer your question.

    Anonymous said...

    Thank you, thank you for your response. I'm excited to try your recipes.