Turkish Torte Recipe- Turkey Special
Turkish Torte is a rich and flavorful dessert that blends the essence of Turkish cuisine with European-style baking. Often infused with ground nuts like pistachios or almonds, aromatic spices, and sometimes dried fruits or citrus zest, this torte is moist, dense, and wonderfully satisfying. Typically served with a dollop of whipped cream or a drizzle of syrup, it’s perfect for special occasions or as a luxurious tea-time treat. With its irresistible combination of textures and Middle Eastern flavors, Turkish Torte brings a touch of elegance to any dessert table. Let’s dive into this decadent creation+
- Prep Time20 min
- Cook Time35 min
- Total Time55 min
For the Torte:
- 1 cup ground almonds or pistachios
- 3/4 cup semolina flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- Zest of 1 orange or lemon
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup plain yogurt
- 1/2 cup melted unsalted butter or olive oil
- 1 teaspoon vanilla extract
- Pinch of salt
For the Syrup (Optional):
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water
Optional Garnishes:
- Chopped pistachios or almonds
- Dried rose petals
- Whipped cream
Prepare the Torte Batter:
Preheat your oven to 175°C (350°F).
Grease and line a 9-inch round cake pan.
In a bowl, combine the ground nuts, semolina, all-purpose flour, baking powder, cardamom, orange or lemon zest, and a pinch of salt.
In another large mixing bowl, beat the eggs and sugar until pale and fluffy.
Add yogurt, melted butter (or olive oil), and vanilla extract to the egg mixture. Mix well.
Gradually fold the dry ingredients into the wet mixture until well combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake:
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Remove from the oven and let it cool in the pan for 10 minutes.
Prepare the Syrup (Optional):
In a small saucepan, combine sugar, water, and lemon juice.
Bring to a boil, then simmer for 5–7 minutes.
Remove from heat and stir in rose water or orange blossom water.
While the torte is still warm, drizzle the syrup evenly over the cake for added moisture and aroma.
Serve:
Transfer the torte to a serving plate.
Garnish with chopped nuts, dried rose petals, or a light dusting of powdered sugar.
Serve slices with whipped cream or Turkish tea for a truly authentic treat.
Recipe Notes :
Nut Substitute : You can use ground walnuts or a mix of nuts for varied flavor.
Flour-Free Option : Omit all-purpose flour for a gluten-free version using only semolina and nuts.
Syrup Tip : Let the syrup soak into the warm cake for 10–15 minutes before serving for best results.
Storage : Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Serving Suggestion : Best enjoyed with a cup of strong Turkish coffee or spiced black tea.
