Name: Turkish Walnut Cake with Syrup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 200 g shelled walnuts; 250 g all-purpose flour; 200 g granulated sugar; 4 piece eggs; 120 ml vegetable oil; 120 ml milk; 2 tsp baking powder; 1 tsp vanilla extract; 250 ml water; 200 g granulated sugar; 1 tbsp lemon juice; 50 g butter

Cevizli Kek is a beloved Turkish cake that showcases the country's love affair with walnuts and sweet syrups. This traditional dessert has been gracing Turkish tables for generations, often served during special occasions and family gatherings. The cake combines the richness of ground walnuts with a moist, tender crumb that soaks up the fragrant syrup beautifully. When you take your first bite, you'll experience the deep, earthy flavor of walnuts balanced by the sweetness of the syrup. The texture is wonderfully moist and dense, with small pieces of chopped walnuts providing delightful bursts of crunch. The aroma while baking fills your kitchen with the warm scents of vanilla and toasted nuts. This cake is traditionally served at room temperature, allowing the syrup to fully penetrate the crumb. It's an ideal dessert for afternoon tea, dinner parties, or whenever you want to impress guests with an authentic Turkish treat. The cake actually improves after a day, as the flavors meld and the syrup creates an even more luxurious texture.

Ingredients

Instructions

Prepare walnuts and oven

Preheat oven to 180°C (350°F). Roughly chop 150g of walnuts into small pieces and grind the remaining 50g into fine powder using a food processor. Process for 30-45 seconds until the texture resembles coarse breadcrumbs. Do not over-process or you'll make walnut butter.
Mix wet ingredients

In a large bowl, whisk eggs and 200g sugar together for 2-3 minutes using medium speed until pale and slightly thickened. Add vegetable oil, milk, and vanilla extract, whisking for another minute until well combined. The mixture should be smooth and homogeneous. Do not overmix once flour is added later.
Combine dry ingredients

In a separate bowl, sift together flour and baking powder. Add the ground walnut powder and chopped walnut pieces, mixing gently with a spoon for 30 seconds until evenly distributed. The nuts should be well coated with flour. Do not skip the sifting step.
Make cake batter

Gradually fold the dry ingredients into the wet mixture using a wooden spoon or spatula over low speed for 2-3 minutes. Mix until just combined and no flour streaks remain. The batter should be thick but pourable. Do not overmix as this will make the cake tough.
Bake the cake

Pour batter into a greased 23cm round cake pan. Bake on medium heat (180°C) for 35-40 minutes until golden brown and a toothpick inserted in center comes out clean. The top should spring back when lightly touched. Do not open the oven door before 30 minutes to prevent sinking.
Prepare the syrup

While cake bakes, combine 250ml water, 200g sugar, and lemon juice in a saucepan. Bring to a boil over high heat for 2 minutes, then reduce to low heat and simmer for 8-10 minutes until slightly thickened. Stir in butter until melted. Do not let the syrup become too thick.
Apply syrup finish

Once cake is baked, let it cool in the pan for 5 minutes, then poke holes all over with a skewer. Slowly pour the warm syrup over the cake over low heat, allowing it to absorb for 15-20 minutes. The cake should glisten and feel moist. Do not pour syrup on a hot cake as it won't absorb properly.

Tips

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Cooking Tips

Toast the walnuts in a dry pan for 2-3 minutes before grinding to intensify their flavor and create a more aromatic cake with deeper nutty notes.

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Alternatives

Replace walnuts with hazelnuts or almonds for different flavor profiles - hazelnuts create a more delicate taste while almonds provide a sweeter, milder result.

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Serving & Storage

Serve at room temperature with Turkish tea or coffee, and store covered for up to 5 days - the cake actually improves after the first day as flavors develop.