Kemalpaşa Delight

Ingredients

• For the sponge cakes: For the sponge cakes:
• 1 cup (200g) sugar 1 cup (200g) sugar
• 4 eggs 4 eggs
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) semolina 1/2 cup (60g) semolina
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• For the syrup: For the syrup:
• 2 cups (400g) sugar 2 cups (400g) sugar
• 2 cups (480ml) water 2 cups (480ml) water
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon rosewater 1 teaspoon rosewater
• For the clotted cream topping: For the clotted cream topping:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60g) Greek yogurt 1/4 cup (60g) Greek yogurt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 37g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a mixing bowl, beat the sugar and eggs until light and fluffy.
3. 3.
   Gradually add the flour, semolina, baking powder, and vanilla extract to the egg mixture. Mix until well combined.
4. 4.
   Pour the batter into the greased baking dish and smooth the top.
5. 5.
   Bake for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the syrup by combining the sugar, water, lemon juice, and rosewater in a saucepan. Bring to a boil and simmer for 10 minutes.
7. 7.
   Remove the cake from the oven and let it cool for a few minutes. Cut the cake into small squares or rounds.
8. 8.
   Pour the hot syrup over the warm cake, allowing it to soak in for at least 30 minutes.
9. 9.
   In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the Greek yogurt.
10. 10.
    To serve, place a spoonful of clotted cream on top of each soaked cake square.

Treat your ingredients with care...

• Semolina — Make sure to use fine semolina for the sponge cakes to achieve the desired texture.
• Rosewater — Adjust the amount of rosewater according to your preference, as it can be quite strong. Start with a small amount and add more if desired.

Tips & Tricks

• For a richer flavor, you can sprinkle some crushed pistachios or almonds on top of the clotted cream.
• If you can't find clotted cream, you can substitute it with whipped cream or mascarpone cheese.
• Serve the Kemalpaşa delight chilled for a refreshing dessert experience.
• The sponge cakes can be made a day in advance and stored in an airtight container until ready to use.
• To enhance the presentation, garnish each serving with a sprinkle of ground cinnamon or a drizzle of honey.

Serving advice

Serve the Kemalpaşa delight as a sweet ending to a Turkish feast or as a standalone dessert. It pairs well with a cup of Turkish tea or coffee.

Presentation advice

Arrange the soaked cake squares on a platter and generously top each piece with the clotted cream. Garnish with a sprinkle of ground cinnamon or a drizzle of honey for an elegant touch.