Make the syrup: In large bowl combine sugar, water and lemon juice. Bring to boil and gently simmer for about 5-7 minutes, or until the syrup just begins to thicken – you still want it very-very runny. Set the syrup aside to cool down completely before using.
Make the batter: Preheat the oven to 170C/338F. Mix all the ingredients well, transfer the batter into a large greased tray and send to the oven. Bake for about 35 minutes, or until the top turns golden brown.
Assemble the cake: As you take the cake out of the oven immediately poor the cooled down syrup over making sure the syrup spreads evenly. Sprinkle coconut or pistachio. Set aside for at least 30 minutes: the cake to soak in all the syrup and cool down as it should before serving. The cake refrigerates well for about a week.
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