This Tekirdag tray dessert folds sour cherries and walnuts into a tender batter, making a moist sweet cut into shareable squares.
20 min prep 30 min cook 94 min rest
Keeps the screen on · step-by-step guide · built-in timer
For the syrup, put 1.5 cups sugar and 1.5 cups water in a pot; once it boils, simmer over low heat for 8 to 10 minutes, add the lemon juice before turning off the heat, and leave to cool until warm.
In a large bowl, whisk the eggs with the batter sugar, then add the yogurt and vegetable oil and mix.
Sift in the flour, semolina if using, and baking powder, then mix to a pourable batter.
Pour the batter into a greased baking tray; scatter the drained sour cherries and coarsely chopped walnuts on top.
Bake in an oven preheated to 180°C for 25 to 30 minutes, until the top is golden.
While the dessert is hot, slowly drizzle the warm syrup over it; shake the tray to help the syrup spread evenly.
Rest at room temperature for at least 1 hour, then cut into squares or diamond shapes.
💡 Tip: The syrup rule stays fixed: warm syrup for a hot dessert, hot syrup for a warm dessert, and cold syrup for a cold dessert, never two matching temperatures. Drain the sour cherries very well, since their juice wets the batter and disrupts baking.
🍽️ Serving suggestion: Serve with a scoop of vanilla ice cream or clotted cream on top, alongside plain Turkish coffee.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~214
kcal calories
4
g protein
27
g carbs
10
g fat
2.6g
Sugar
1.3g
Fiber
75.3mg
Sodium
2.4g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (58%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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