Rivane

"This is a Turkish cake. I don't know where I picked it up from but it is good."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Serves:
15
Advertisement

ingredients

Advertisement

directions

  • Pre heat oven to 180°C and grease a 25cm round or square cake tin.
  • Mix the first 6 ingredients with an electric mixer until smooth and pour into greased tin.
  • Bake for 40-45 minutes or until cake springs back when touched.
  • Set aside to cool.
  • Syrup:

  • Add all ingredients to a pan and bring to the boil.
  • Lower heat and cook a further 10 minutes.
  • When cake is cooled cut into diagonal pieces while still in the tin.
  • Pour over the warm syrup.
  • Sprinkle with coconut
  • Push an almond into each piece.
  • I tend to use almond slivers.
  • Lasts up to 2 weeks in an air tight container.
  • I halve the syrup as this makes quite a lot.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in Adelaide which is the capital city of South Australia. It is situated between a range of hills and Gulf St Vincent. My husband and I moved to our present house to be nearer our adult children and their children. I have a catholic taste in food, but my favourite is Thai. Now that I am getting on in years, I have been making use of my slow cooker, so am really into that now.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes