This recipe actually belongs to my granddad’s sister, Nadide. So it is at least 60+ years old. I have modernised it with Sprite which worked wonders for our daily teatime routines here in Turkey. It features no fat and is very easy one bake! The hazelnuts will all rise to the top of the cake giving a scrumptious and crunchy top coat. I hope you will enjoy it as much as we do.
If you sit the ingredients out in the room temperature 15 minutes before cooking they always blend better.
- Some lemon and orange peel works well.
- You can set some of the batter aside, mix that with cocoa powder and add to the mixture before it is baked to get a marble cake effect.
- I took the liberty of caramelising the remaining hazelnuts and sugar in my kitchen to create some hazelnut krokan that was great for decorating the cake.