Turkish coffee marble cake

Turkish coffee marble cake

I love our aromatic Turkish coffee, Turk kahvesi; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside. Here’s my recipe for you, from my cookery book, SEBZE, Vegetarian recipes from my Turkish kichen.  You can get a copy of SEBZE here worldwide.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

I hope you enjoy this fragrant cake as much as we do, Afiyet Olsun,

Ozlem

Turkish coffee marble cake and Ozlem's Turkish Table News!

 

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I love our aromatic Turkish coffee; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside.

Author: Ozlem Warren

Recipe type: Coffee Cake

Cuisine: Turkish cuisine

Ingredients

• 175 g (6 oz) unsalted butter, plus extra for greasing
• 2 tablespoons Turkish coffee (finely ground)
• 90 ml (3 fl oz/6 tablespoons) warm whole milk
• 1 tablespoon cocoa powder
• 225 g (8 oz/1 cup) granulated sugar
• 3 medium eggs, beaten
• ½ teaspoon vanilla extract
• 230 g (8 oz/generous 1¾ cups) self-raising flour, sifted
• pinch of salt
• 2 tablespoons cold whole milk

Instructions

1. Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease a [2 lb loaf pan or 20 cm (8 in) round cake pan (or non-stick fluted cake ring) with unsalted butter.
2. Combine the Turkish coffee with the warm milk and stir until completely dissolved. Stir in the cocoa powder and set aside to cool.
3. Using an electric whisk, cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the beaten eggs, a little at a time, whisking well after each addition, then stir in the vanilla extract and combine well. Sift the flour and salt into a separate bowl, then fold it gently but thoroughly into the butter mixture.
4. Divide the cake batter into two equal portions. Add the 2 tablespoons of cold milk to one portion of the cake batter and stir gently to combine. Stir the cooled Turkish coffee mixture into the other portion of cake batter and stir gently to combine.
5. Spoon large blobs of each cake batter into the prepared cake pan, alternating the flavours. Swirl the batter gently with a skewer or chopstick to create a marbled effect. Bake for 42–45 minutes until the cake is springy and an inserted skewer comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a serving plate to cool completely before slicing. This cake will keep well for up to 3 days in a container, covered.

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