Racing Bakes: Turkish Sekerpare
Deliciously moist and tasty cakes that are as soaked as the Istanbul circuit this weekend!
The next stop on the calendar this season is another last minute addition to make up the numbers but a very welcome one; Istanbul Park, in Turkey. After 7 years on the annual race schedule, it dropped off the calendar in 2011 and, it has to be said, the sport has really missed it.
One corner does not a good race track make, but much like Spa Francorchamps has the iconic Eau Rouge, Turkey has the quadruple apex left hander of turn 8. If people are still talking about a corner having not seen it for 9 years, you know it's a good one and it's surprise return this week is a real treat!
To celebrate, we are making the traditional Turkish dessert of Sekerpare. Traditionally, these are beautiful, sweet, semolina cookies soaked in lemon syrup. Given that i'm allergic to lemon, i've gone with lime syrup and the result is so tasty! These are really quick to put together too so well worth a go.
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Ingredients
- 460g sugar
- 125g unsalted butter
- 300g plain flour
- 95g semolina
- 2 whole free range, organic, eggs
- 15m baking powder
- 2 tablespoons of olive oil
- 20 nuts (of your choice)
- Juice and zest of 3 small limes (or 2 lemons)
- 480ml water
Instructions
The syrup
- Zest the limes/lemons and juice them into a cup
- Bring the water and 345g of the sugar to the boil on the stove. Then add the lime juice, turn the heat down, and let it simmer for 15 minutes.
- Take it off the heat and allow it to cool
The cookies
- Cube the butter then melt it in a bowl in the microwave, it will take about 45 seconds
- Sift the flour, semolina, and baking powder into a large bowl then mix in the butter, the two eggs, the lime zest, and the olive oil
- Knead it till it comes together in a moist dough the cover it in the bowl with a dish towel and let it rest for 15 minutes.
- Preheat the over, at this point, to 180°C and grease 2 baking trays
- Knead the dough again and roll it into 20 balls, about ping pong ball sized. Place them onto the baking trays, a couple of inches apart, then press them down slightly.
- Push one of the nuts you've chosen into each of the cakes (I chose macadamias but, traditionally, it's almonds.)
- Bake for 20-25 minutes, until they are evenly golden, all over
Bringing it together
- While they are still warm, pour all of the syrup over the cookies and allow them to soak in it for about 20 minutes. They will absorb the syrup and become soft and moist and you'll probably need a fork to eat them!
Recipe by
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Comments (2)
They sound delicious 🤤
They’re really tasty!