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250g. butter

250g. sugar

8 eggs

150ml. milk

150g. betel

300g. all-purpose flour

30g. baking powder


3 glasses of sugar water (600 g.)

2 ½ cups of water (700ml.)

2 tablespoons lemon

Making the cake…

Put the butter in the mixer for about 10 minutes. Add sugar and mix the mixture for another 10 minutes until white. Pour eggs one by one while stirring at high speed. Then pour the mixture milk. In a bowl, pour and mix the flour, betel and baking powder. Pour the mixture in portions to the flour in the mixer’s, while stirring with a spatula moving from bottom to top. Pour butter and flour to the pan and pour the mix in the pan. Bake the cake in a preheated oven at 190 – 200 ℃ for 40 to 45 minutes.


Making the syrup

In a pot,  boil water with sugar and add the tablespoons of lemon. Boil the mixture for about 8 minutes from the moment it begins seething.

Finishing the begel cake..

Since the cake is baked and cooled down , pour the syrup as long as it is warm. Allow the cake to absorb the syrup and then cut into diamond-shaped pieces. We sprinkle our begel cake with some betel and then we serve with whipped cream or ice cream.

Good luck!

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