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.
I used Ozerlat UK’s fragrant heritage blend Turkish coffee in this cake, it worked beautifully. If you like to order Turkish coffee or other goods from Ozerlat UK, you can use code OZLEM10 at their check out here to get 10 % discount.
I hope you enjoy this fragrant cake as much as we did, Afiyet Olsun,
Ozlem
- 230g/8 ¼ oz self-raising flour
- 175g/6oz unsalted butter
- 3 medium free range eggs, beaten
- 225g/8oz sugar
- ½ tsp vanilla extract
- pinch of salt
- 30ml/2 tbsp (finely ground) Turkish coffee
- 90ml/3fl oz warm whole milk (to be combined with Turkish coffee)
- 15ml/1tbsp cocoa powder
- 30ml/2tbsp whole milk
- Preheat oven to 180C/160C Fan/350F
- Grease a loaf baking tin or round 20cm/8in tin (or non-stick fluted cake ring) with unsalted butter.
- Combine the ground Turkish coffee with warm milk, stir and make sure Turkish coffee is dissolved and blended well with the milk. Then stir in the coca powder, combine well. Set aside to cool.
- Stir in the butter and sugar in a large mixing bowl. Using an electric whisk, cream the butter and sugar 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 large bowl. Fold it gently into the butter, sugar and egg mixture.
- Divide the cake batter into two equal portions. Add the 2tbsp whole milk to one portion of the cake batter, stir gently and combine well.
- Stir in the combined Turkish coffee, cocoa powder and milk mixture into the other portion of the cake batter. Stir gently and combine well.
- Spoon tablespoonfuls of large blobs of the each cake batter into the greased tin, alternating the flavours. Position each spoonful on top of each other to give a rippled effect. Swirl the mixture gently with a skewer or chop stick to give a marble effect.
- Bake for 40 – 45 minutes until the cake is springy and a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 10 minutes. Then turn into a serving plate to cool completely before slicing. This cake will keep well for up to 3 days in a cake tin.
4th print run of Ozlem’s Turkish Table arrives!
I am absolutely delighted to share that the 4th print run of my cookery book, Ozlem’s Turkish Table has arrived! This special book has been tribute to my southern Turkish roots and we are thrilled for the global interest for Ozlem’s Turkish Table. Over 8,000 hard back copies already sold and growing; my sincere thanks to all the readers for their continued interest and to GB Publishing and Pinar Foods UK for all their support to spread the word on healthy, delicious Turkish cuisine globally.
Signed copies of Ozlem’s Turkish Table cookery book are 25 % off via GB Publishing at this link and it is delivered worldwide. This lovely apron, made in Turkey with the embroidery of my hometown Antakya’s daphne leaves in front, also available via GB Publishing, at this link; they would make a lovely gift to a foodie or for Mother’s Day.
Gozleme, (Anatolian flatbreads with spinach and cheese), Baked cauliflower with cheese, onion and herbs and Turkish bean salad Zoom Cooking Class
Saturday, May 15th, 2021, 6 pm – 7.45 pm (BST)
Anatolian flat breads with cheese and spinach, Ispanakli Peynirli Gozleme, at our zoom cooking class
I am delighted to be teaching this delicious online Turkish cookery class,on Saturday, May 15th, 2021, 6 pm – 7.45 pm (BST) showcasing our popular street food, Gozleme (Anatolian flatbreadswith cheese and spinach filling), along with Baked cauliflower with herbs, onion and dill (Karnabahar mucveri) and Turkish bean salad with olives, sumac onions and tomatoes, Fasulye Piyazi. Turkish cuisine is healthy and packed with flavour, I hope you can join us to make these delicious dishes at home.
Date: Saturday, May 15th 2021
Time: 6pm- 7.45pm (BST)
Cost: 30 GBP per person
To register for the class, please kindly make the payment of 30 GBP per person via the PayPal button under May 15th class at my Cookery Classes page. The classes tend to sell out quickly therefore early registration is recommended.
Baked cauliflower with red onions, feta and dill, from Ozlem’s Turkish Table; image by Sian Irvine Photography
You will get plenty of ahead of time preparation tips, ideas for substitution and with stories from my homeland. Recording of the class will also be sent to the participants for limited viewing. The class would also make a wonderful gift for a foodie.
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