Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  • 1 cup finely chopped walnuts
  • 1/2 cup finely chopped pistachios
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon (for nut layer)

For the Honey Syrup:

  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 cinnamon stick
  • 1 tsp rose water (optional, for authentic flavor)

Equipment Needed:

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk or electric mixer
  • Small saucepan
  • Parchment paper
  • Cooling rack

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternate adding the dry ingredients and Greek yogurt/milk to the butter mixture, starting and ending with the dry ingredients (flour mixture, yogurt, flour, milk, flour). Mix until just combined.

Step 2: Prepare the Nut Layer

  1. In a small bowl, combine chopped walnuts, pistachios, brown sugar, and cinnamon. Mix well.

Step 3: Assemble the Cake

  1. Spread half of the cake batter evenly into the prepared pan.
  2. Sprinkle the nut mixture evenly over the batter.
  3. Carefully spread the remaining cake batter over the nut layer, ensuring it’s fully covered.
  4. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Make the Honey Syrup

  1. While the cake bakes, combine honey, sugar, water, lemon juice, and cinnamon stick in a small saucepan.
  2. Bring to a boil over medium heat, then reduce to a simmer for 10 minutes until slightly thickened.
  3. Remove from heat, discard the cinnamon stick, and stir in rose water (if using). Let cool slightly.

Step 5: Finish the Cake

  1. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
  2. Transfer the cake to a cooling rack placed over a baking sheet (to catch drips).
  3. Slowly pour the warm honey syrup over the cake, allowing it to soak in. Use a spoon to ensure even coverage.
  4. Let the cake sit for at least 30 minutes to absorb the syrup.

Step 6: Serve

  1. Slice the cake and serve warm or at room temperature.
  2. Optionally, garnish with extra chopped pistachios or a dollop of whipped cream.

Serving Suggestions

  • Serve with a cup of Turkish coffee or tea for an authentic experience.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutritional Information (Per Serving, Approx.)

  • Calories: 380
  • Fat: 18g
  • Carbohydrates: 50g
  • Protein: 6g

Yields: 8-10 servings