This week has been the traditional holiday that follows the
month-long fast of Ramazan called Şeker Bayramı –
şeker (pron: sheh- care) literally means sugar or sweet so when local children
come knocking on your door to wish you a Happy Bayram – İyi Bayramlar! – you give
them candy. We on the other hand have received little plates of homemade baklava
from the neighbours around us as well as güllaç, another traditional dessert
associated with this holiday.
|summer fruit cake with blackberries|
2’s friends were coming down from Istanbul for this weeklong national holiday. I actually love baking but haven’t been able
to do much this summer. This doesn’t mean that amongst all those eggplants or
aubergines that I have been cooking, we haven’t longed for something sweet
BBC Good Food Magazine, I just had to try it. You can use any fruit you like so
I have now actually made it twice, first with peaches and then with
blackberries. Turkish blackberries are not great but peaches are surefire
winners. Literally use whatever fruit you fancy.
oven with a scoop of vanilla icecream on the side!
butter, plus extra for greasing
caster sugar(I used regular granulated sugar/toz şeker)
flour OR use plain flour + 2 ¼ tsp baking powder
stoned and diced weight (apricots, blackberries, blueberries, nectarines,
peaches, plums, raspberries, redcurrants or blackcurrants, strawberries)
– lemon, lime or orange
Heat oven to 180°C/160°fan/gas 4.
|lining the tin|
Grease a 900g/2lb loaf tin and *line the base
and ends with a long strip of baking parchment. Put the butter, sugar, flour
(plus baking powder if using), eggs and vanilla extract into a large bowl and
beat with an electric hand mixer for 5 mins until pale and creamy – the mixture
will be very thick.
1/3 of the cake mix into the tin,
then scatter over 50g of the fruit. Carefully dot and spread another third of
the cake mix on top, and scatter with another 50g fruit. Finally dot the rest
of the cake mix over and gently spread with the back of a spoon.
|layering the fruit with the mixture|
Bake for 1 hr, until an inserted skewer comes
out clean. THIS IS IMPORTANT! ıf the cake is still not cooked through but the top is browning too fast, simply cover with a double layer of cooking foil.
Poke the cake all over with a skewer. Put
remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of
the citrus juice first with a fork, mashing a little of the fruit as you go. If
it’s a bit dry, add a splash more juice and spooon over the cake. Leave in the
tin until the cake is cool and the topping is set and crisp.
*Lining the tin with the baking parchment in
this way is very useful as it enables you to safely remove the cake without it
breaking. It’s easy to do, too!
The mixture will indeed be very thick. The
recipe uses the words ‘dot and spread’ and that is correct. Don’t worry if it
doesn’t quite meet the edges as it will all come together while baking.