The defining feature of this Turkish-style wet cake is not simply the cake itself but how well it absorbs the citrus syrup. Use a square or rectangular pan as the original recipe recommends; the flatter shape gives the warm cake enough surface area to soak up the orange mixture evenly.

INGREDIENTS

For the cake

• 5.3 oz (150 g) butter or margarine, melted
• 3 large eggs, room temperature
• ¾ cup + 1 tbsp granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• Zest of 1 orange

For the orange topping

• Zest and juice of
• ½ lemon ¼ cup + 1 tbsp powdered sugar
• ¾ cup orange juice
• Zest of 1 orange

For decoration

• 1 orange

PREPARATION

1. Preheat the oven to 325°F / 160°C.
2. Grease and lightly flour a square or rectangular baking pan.
3. Melt the butter and let it cool slightly.
4. Mix all topping ingredients and set aside.
5. Beat the eggs and sugar for about 2 minutes.
6. Add the warm butter and orange zest and beat for another minute.
7. Sift together the flour, vanilla and baking powder.
8. Fold the dry ingredients into the egg mixture.
9. Pour into the prepared pan.
10. Bake until set and lightly golden, about 40–60 minutes.
11. Let the cake rest for 5 minutes after baking.
12. Turn it out onto a serving plate and pierce the surface several times with a fork.
13. Slowly spoon the orange mixture over the cake.
14. Garnish with orange zest and let cool completely before serving

STRUCTURED METADATA

Prep Time: 15 minutes

Cook Time: 45–60 minutes

Servings: 8

Calories: ~400 kcal per serving

Difficulty: Medium