Turkish Torte Recipe- Turkey Special
The Turkish Torte is a beloved dessert that beautifully marries the rich flavors of ground almonds or pistachios with the hearty texture of semolina. Infused with aromatic spices like cardamom and citrus zest, this moist and dense cake is often soaked in a fragrant syrup made with rosewater or orange blossom water. Traditionally served with a dollop of whipped cream or a drizzle of syrup, the Turkish Torte offers a delightful balance of sweetness and spice, making it a perfect treat for special occasions or as a luxurious tea-time indulgence.
- 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 Variations: Feel free to use ground pistachios instead of almonds for a different flavor profile.
Flour Options: Semolina flour provides a unique texture, but you can substitute with all-purpose flour if preferred.
Syrup Alternatives: If rosewater is unavailable, orange blossom water is a suitable substitute.
Storage: Store the torte in an airtight container at room temperature for up to 3 days.
Serving Suggestions: Garnish with chopped pistachios or almonds and serve with a side of Turkish tea for an authentic experience.
