Almond cakes in sugar syrup

Almond cakes in sugar syrup

Şekerpare

By
From
Turkish Meze
Serves
8
Photographer
Alicia Taylor

These are perfect whenever you feel like a sweet little temptation. They will keep for up to 1 week in an airtight container and are luscious served with fresh cream or yoghurt.

Ingredients

Quantity Ingredient
115g caster sugar
120g butter
1 free-range egg, beaten, plus 1 beaten egg yolk, for brushing
300g self-raising flour
2 orange zests, finely chopped
2 tablespoons semolina
80g blanched almonds
1 Sugar syrup

Method

  1. Preheat the oven to 200°C. Oil a large baking tray.
  2. In a large bowl, beat the sugar and butter together using an electric mixer until creamy. Add the beaten whole egg, the flour, orange zest, semolina and a pinch of sea salt.
  3. Using your hands, knead the mixture in the bowl, or on a bench, until it forms a smooth paste.
  4. Break off walnut-sized pieces of the dough and place on the baking tray, leaving a little space in between. Slightly flatten each one, then place an almond in the centre of each. Brush with the beaten egg yolk.
  5. Bake for 25–30 minutes, or until the cakes are cooked through and golden brown.
  6. Remove from the oven. While the cakes are still hot, pour the cooled sugar syrup over.
  7. Serve at room temperature.
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