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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Absolutely delicious. I was afraid the orange water might give the cake a perfume taste but it didn’t. Everyone loved the cake.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?