Tishpishti Turkish Walnut Cake Recipes

TURKISH WALNUT SPONGE CAKE - {TEZPISTI} RECIPE

Steps:

• Heat the oven to 350 degrees. Grease or spray a 13- by 9-inch baking pan. Beat the egg yolks and sugar in an electric mixer with a whip attachment until the sugar dissolves and the mixture is thick and light in color, about 1 to 2 minutes. Remove the bowl from the mixer and fold in the zests, cinnamon and nuts. In a separate bowl, beat the egg whites until stiff. Fold one-fourth of the egg white mixture into the yolk-sugar-nut mixture to lighten it, then fold in the remaining egg white mixture. Pour into the prepared pan. Bake the cake for 30 minutes or until a toothpick comes out clean. Remove from oven and cool. While the cake is cooling, prepare the syrup. Place the sugar, water and orange juice in a small saucepan. Bring to a boil and cook until the sugar is dissolved. Pour through a sieve into a cup to remove any orange pith. Cool. Using a toothpick or skewer, poke holes all over the cake. Pour the cooled syrup over the cake. Once the syrup has been absorbed into the cake, cut it into squares and serve. This recipe yields 12 to 16 servings. Each serving: 315 calories; 7 grams protein; 30 grams carbohydrates; 2 grams fiber; 20 grams fat; 2 grams saturated fat; 80 mg. cholesterol; 24 mg. sodium.

TISHPISHTI (SPANISH WALNUT CAKE WITH SYRUP)

Steps:

• To make the syrup, boil the sugar and the water with the lemon juice for 15 minutes. Stir in the rose water. Cool and refrigerate.
• To make the cake, preheat the oven to 350 degrees. Mix all the ingredients thoroughly. Line the bottom of a cake pan with foil or greaseproof paper. Brush the foil with oil or melted butter, pour in the cake mixture and bake for 1 hour, until browned.
• Immediately turn the cake out into a deep dish. Peel off the foil or paper, cut the cake into serving pieces and put them on plates. Drizzle syrup over each piece, allowing them to absorb the syrup for 15 minutes, and serve.

TISHPISHTI (TURKISH WALNUT CAKE)

Steps:

• Combine the sugar, water and lemon juice in a sauce pan and bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and cook until the syrup thickens slightly, 8-10 minutes. Remove from heat and let cool. Add the flower water and mix well.
• Preheat the oven to 350 degrees F. Butter a 10x14x3 inch baking pan. Set aside.
• Place the egg yolks in a bowl and beat with an electric mixer until pale yellow. Gradually add the sugar and beat until thick and pale in color.
• Dissolve the baking soda in the orange juice and add to the egg yolks along with the vanilla, cinnamon and cloves. Beat until combined, Stir in the grated zest and nuts.
• In another bowl, using the electric mixer with clean beaters, beat the egg whites until stiff peaks form. Stir one-third of the beaten whites into the yolk-nut mixture and then fold in the remainder. Pour the batter into the prepared pan.
• Bake the cake until a toothpick inserted into the center emerges clean, 25 to 35 minutes. Remove from oven, place on a rack and let cool 10 minutes.
• Slice cake into diamond shaped slices. Poke each slice with a toothpick several times and then pour the previously made syrup evenly over the warmed cake.
• Cool completely.