Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, February 18, 2010

Raisin-Walnut Cake

(Uzumlu-Cevizli Kek)

<br />Raisin-Walnut Cake
1 cup sugar
175 gr (1 stick + 4 tbsp) unsalted butter, room temperature
2 tbsp orange juice
1 tsp orange zest
1 tbsp lemon zest
4 eggs, room temperature
1 + 1/4 cup all purpose flour, sifted
1/2 cup wheat starch
2 tsp baking powder
1/2 cup Sultans raisin
1 tsp cinnamon
1 pinch salt
1 cup walnuts, in pieces

Loaf Cake Mold, oiled then sprinkle 1 tbsp flour in it.

Beat the butter with sugar until creamy using a wooden spoon in a large bowl. Add the eggs one by one, orange juice, orange and lemon zest, mix. Mix the flour, wheat starch, baking powder, raisin, cinnamon and salt in an another bowl and add slowly into the egg mixture. Mix the butter with spoon, add the walnuts and mix again. Pour the batter into the mold equally.

Preheat the oven to 350 F (170 C). Place the mold on the middle rack. Bake for about 1 hour until toothpick comes out clean. Remove the mold from the oven and place on a wire rack to cool for about 15 minutes. Then remove cake from the mold and leave to cool on the wire rack completely. Serve classic Turkish Raisin-Walnut Cake with Cherry Jam on top with a Turkish Coffee after dinner parties:)



At 4:59 AM, Blogger Myself, mine, & me said...

It's an amazing recipe. The cake is awesome and full of nice flavors. Thank you so very much

At 9:17 PM, Anonymous Anonymous said...

what is wheat starch? i would love to make this! :)

At 10:19 PM, Blogger Binnur said...

It is starch made of wheat.

At 12:58 AM, Anonymous Anonymous said...

humm! what happened to my comment (in fact my question) about the shape and size of the cake mold?!!!

At 2:16 PM, Blogger Binnur said...

I think you thought you left the comment, but it was not there. I would expect you to be nicer in your comment! Anyway, the answer to your question is already up there.

At 2:51 AM, Anonymous Anonymous said...

Dear Binnur,

I am the one who made the previous comments and I must say that there is a little misunderstanding here.

i apologize if i offended you..but you see..i live in the U.S and here where i live it is not considered rude to say the things i said in my previous comment.

"humm" means i am thinking or wondering about what happened. there is no disrespect in it or anything.

I know that you live in Canada, so, things might be different up there, i don't know..i never lived there.

again, a i am sorry if i offended you in any way. i really didn't mean to. you are nice to everyone there is no reason for me to be rude to a nice person like you!!

as for my lost comment, well, i submitted it in and i got the usual message that says something like.. the comment will be posted after approval. So, maybe there was a tech. issue going on with or something.

as for this great cake...i am making it as we speak. It is too late to eat it tonight..but i will eat some tomorrow around lunch time and i might come back with a question or two :) I hope you don't mind.

This is a personal you don't have to publish it unless you want to :)

thanks a lot dear.

At 12:15 AM, Anonymous Anonymous said...

hi binnur.

i made this cake and the result was a great tasting cake. however, it was flat and was kind of dry. I am sure that i did something wrong. I used used unbleached flour. do you think that's the reason behind my not so perfect result?

At 2:58 PM, Blogger Binnur said...

Dear Anonymous,
Thank you for your kind explanation and sorry for the misunderstanding.
You are always welcome with your questions:)

At 2:59 PM, Blogger Binnur said...

I suggested that you use all purpose flour. If I am satisfied with all the ingredients, then I post my recipe:) Mostly the oven temperature affects the rise of the cake. Long baking time with the low temperature also affects the cake in a negative way. It doesn't rise and becomes dry.

At 11:04 AM, Anonymous Anonymous said...

Hi Binnur,
I would like to make this cake but I don't have the laof cake mold, I have the round mold with the hole in the middle (bunt cake mold)so will the amount of ingredients be appropriate to use for the mold that I have??
Thank you!!!

At 8:26 PM, Blogger Binnur said...

The mold you have is a little bit small but give it a try:)

At 8:52 AM, Anonymous elif said...

how many people can this cake serve?
i need it for 30 people:)

At 7:43 PM, Blogger Binnur said...

Hi Elif,
It is Loaf Cake Mold sized cake so you may need 2 cakes for 30 people:)

At 7:20 AM, Blogger Unknown said...

Hi Binnur.
Anna here! Loving your site! i wish you were my mum so i could learn from u!My gozlemes came out perfect the other nite, and it even got the little eyes(goz)... i was so impressed!
What can i use instead of wheat starch as we do not have it here?

Many thanks.

At 4:16 PM, Blogger Binnur said...

Hi Anneline:)
You can use corn starch or rice starch instead of wheat starch.

At 6:26 PM, Anonymous Anonymous said...

hi Binnur. when you say "wait for 15 minutes" do you mean we should put the mold back in the oven for 15 minutes? thank you in advance :)

At 8:11 PM, Blogger Binnur said...

I meant to remove the mold from the oven and place on a wire rack to cool for about 15 minutes. Then remove the cake from the mold and leave to cool on the wire rack completely:)
Take care,


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