Servings: 8 to 10
This is a wheat-free cake, very light and fluffy, soaked in a zesty syrup. Cakes are not as popular as filo pastries in the Eastern Mediterranean, but this is a specialty of the Jewish quarter on the Asian side of Istanbul.
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In a bowl, with an electric mixer on high speed, beat the egg yolks with the sugar until thick and pale. Fold the hazelnut flour into the yolk mixture. In a separate bowl, whisk the egg whites until stiff and glossy, then gently fold them into the hazelnut mixture.
Grease the loaf pan and line with parchment paper. Pour in the batter. Bake for about 30 minutes, until lightly golden. Remove the cake from the oven and evenly pour the cooled orange syrup over the top.
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