Exploring The Turkish Kitchen Blog

Only today I decided I'd use up the sun whilst it's still beating down on us and have a go at a new jam recipe I have.

One that involves leaving peaches to macerate & cook in the sun...

Of course, that meant today would be completely overcast, wouldn't it?

Cue a slight change of plan and go at Sahrap Soysal 'Eylül Pastası' or September cake which is basically an upside down peach cake. 

The Turkish recipe which is from her website www.sahrapsoysal.com is pretty simple. Fresh peaches and some good old store cupboard ingredients.

It's really easy to cook. Beat up some sugar and eggs - warm some ingredients and combine. 40 minutes in the oven, 5 minutes rest and Sahrap Hanım says it ready to serve with ice cream mmmm. 

It's really good - although personally I found it much more delicious once it had cooled - sat outside enjoying a cup of Earl Grey and the distant rumbles of a storm over Milas way. 

And if the weathers good tomorrow I may attempt the Sun cooked jam.


September Cake – Peach Turnover by Sahrap Soysal

Şeftalili Eylül Pastası


Half Water Glass Sugar

3-4 Peaches

For The Cake Batter:

3 Eggs

2 Tablespoons sugar

1/2 water glass melted butter

1/2 Water glass Vegetable or olive oil

1 Water glass milk

2 Packed of vanilla sugar

5grams of Bicarb of soda

2 Water glasses flour


1. Heat the oven to 170 degrees Celsius.

2. Grease a cake tin with some oil and line with baking paper.

3. Sprinkle the half glass of sugar into the cake tin.

4. Slice the peaches and lay them around the bottom of the cake tin.

5. In a large mixing bowl beat together the egg and sugar until the mixture becomes thick and fluffy.

6. In a saucepan gently heat but do not boil the butter, oil and milk.

7. Add to the sugar-egg mixture this milk mixture along with the vanilla sugar, bicarb, and flour and mix until combined.

8. Pour the cake batter onto the peach slices.

9. Place in the preheated oven from 40-45 minutes.

10. For best flavour allow to cool before serving.


Recipe translated from Sahrap Soysal Website.


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