Shambhala Cake – Turkish Specialty

Shambhala cake is extremely tasty and juicy. Fragrant and fresh lemon and orange supply this delicacy a special taste.

This simple dessert is made without oil and eggs, and must stand for as a minimum three hours to be introduced to the table.

Dough ingredients:

  • 500 g of semolina
  • 2 cups thick sour milk
  • 1.5 cups sugar
  • 1.5 bags of baking powder
  • 1.5 bags of vanilla sugar
  • Optionally grated lemon and orange peel

For syrup:

  • 2 glasses of water
  • 3.5 cups powdered sugar
  • A teaspoon of lemon juice

For sprinkling:

  • A cup of peeled almonds cut in half


  • First, prepare the syrup: pour water and sugar and cook for 10-15 minutes from the moment it boils. Then add lemon juice and cook for another five minutes, then set aside to cool but keep warm.
  • In a deep bowl, whisk together the sour milk and sugar, add the semolina, baking powder and, if desired, the grated rind of the lemon or orange.
  • Pour the dough into a well-greased baking tray and arrange the halves of peeled almonds in a regular row on it. Bake for about 40 minutes in an oven preheated to 200°C.
  • Take the baked dough out of the oven and cool it briefly so that it is not very hot, and then pour lukewarm syrup over it.
  • Leave the dessert to stand for two or three hours, and it is best to prepare it the day before.


Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book...

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