Turkish cake recipe

Turkish Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Turkish cake recipe is a delightful treat that combines the rich flavors of traditional Turkish cuisine with a touch of sweetness. Made with a combination of aromatic spices, nuts, and a moist sponge base, this cake is a true indulgence for the taste buds. The recipe is easy to follow, allowing you to recreate the authentic flavors of Turkey in your own kitchen. Whether you're hosting a special occasion or simply craving a delicious dessert, this Turkish cake is sure to impress.

Keywords: Turkish, cake, recipe, spices, indulgence.

Turkish cake recipe details

Turkish cake recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

125 g	raisins
300 g	soft butter
250 g	sugar
1 tsp	vanilla extract
1	lemon, grated rind
6	eggs
3 tbsp	Madeira wine
300 g	plain flour
80 g	cornstarch
2 tsp	baking powder
150 g	candied cherries
150 g	walnuts, chopped
½ tsp	salt
1 tsp	cinnamon, ground
½ tsp	cardamom, ground
100 g	couverture
50 g	pistachios, chopped
	butter and breadcrumbs for the baking tin

Instructions

Grease a loaf pan and coat with breadcrumbs. Preheat the oven to 190°C.

Wash the raisins with hot water, then drain well. Whisk the butter with the sugar, vanilla extract and lemon rind until creamy. Add the eggs, one at a time, then stir in the Madeira.

Sieve the flour, the baking powder and the cornstarch and combine with the raisins. Roughly chop the cherries and the walnuts, combine with the salt, the cinnamon and the cardamom and add all to the flour. Fold the flour mixture in the butter mixture and spoon the dough into the loaf pan. Transfer the cake to the oven on the second rack from the bottom and bake for 1 hour and 20-40 minutes.

Allow the cake to cool completely in the loaf pan.

Melt the couverture and glaze the cake. Sprinkle with pistachios.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
500 kcal