Turkish Milk Cake Recipe
If you’re in the mood for a unique dessert that will impress your friends and family, then the Turkish Milk Cake recipe should be your next go-to recipe. Known for its tender, spongy texture and rich milky flavor, this cake is a crowd-pleaser that’s perfect for any occasion. Whether you’re celebrating a special event or just indulging your sweet tooth, Turkish Milk Cake offers a delightful experience.
A Brief History of Turkish Milk Cake Recipe:
Turkish Milk Cake, also known as Sütlaçlı Kek or Sütlü Kek in Turkish, is a traditional dessert that traces its roots back to the Ottoman Empire. The recipe combines the rich milk-based flavors commonly found in Turkish desserts with the soft, airy texture of a sponge cake. Over the years, it has become a beloved treat in Turkish homes, served during family gatherings, festive celebrations, and after a hearty meal.
Turkish Milk Cake Recipe
Equipment
- A mixing bowl
- A whisk
- A 9x9 inch baking pan
- A saucepan
- A spatula
- A cooling rack (optional)
Ingredients
For the Cake:
- 1 ½ cups of all-purpose flour
- 1 cup of granulated sugar
- ½ cup of unsalted butter, melted
- 1 cup of whole milk
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- A pinch of salt
For the Milk Syrup:
- 2 cups of whole milk
- ½ cup of heavy cream
- 1/3 cup of granulated sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of vanilla extract
Instructions
- Preheat the Oven and Prepare the Baking PanStart by preheating your oven to 350°F (175°C). Grease and line your baking pan with parchment paper or lightly dust it with flour to prevent the cake from sticking.
- Make the Cake BatterIn a large mixing bowl, whisk together eggs, sugar, and melted butter until the mixture is smooth and well combined. Add milk, vanilla extract, and salt, and whisk again until fully blended.Sift in the flour and baking powder to prevent lumps. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. You want the batter to remain light and airy.
- Bake the CakePour the batter into your prepared baking pan and spread it evenly. Place it in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and allow the cake to cool slightly in the pan.
- Prepare the Milk SyrupWhile the cake is cooling, you can prepare the milk syrup. In a medium saucepan, combine whole milk, heavy cream, and sugar. Cook the mixture over medium heat until the sugar dissolves and the milk is heated through.In a small bowl, mix cornstarch with a few tablespoons of cold milk to create a slurry. Once the milk syrup is hot, slowly whisk in the cornstarch slurry and cook for 2-3 more minutes until it thickens. Stir in the vanilla extract and remove the saucepan from the heat.
- Soak the Cake with the Milk SyrupOnce the cake is slightly cooled, use a fork or skewer to poke holes all over the cake. This will allow the milk syrup to soak into the cake, making it moist and flavorful. Slowly pour the milk syrup over the cake, ensuring the syrup is absorbed evenly.
- Let it RestAllow the cake to sit for at least 30 minutes to absorb the syrup and cool completely. If you have time, refrigerating the cake for a couple of hours will give it a firmer texture and enhance the flavor.
Video
Similar Recipes:
Turkish Revani: A sweet semolina cake soaked in simple syrup with a hint of lemon. It’s a dense, syrupy dessert that pairs beautifully with Turkish tea.
Baked Custard Cake (Krem Karamel): A smooth, creamy dessert similar in texture but with a rich caramel flavor that complements the milk-based cakes.
Sütlaç (Turkish Rice Pudding): A creamy rice pudding with a delicate vanilla flavor, often served chilled. It’s an ideal dessert for those who love milk-based sweets.
Frequently Asked Questions (FAQs) About Turkish Milk Cake Recipe:
1. Can I use a different type of milk?
Yes, you can use almond, soy, or oat milk if you prefer a dairy-free version.
2. Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and stored in the fridge. It actually improves as it sits and absorbs the milk syrup.
3. Can I add flavors like lemon or cinnamon?
Yes, you can add zest of lemon or a pinch of cinnamon to the batter or milk syrup for a unique twist.
4. How long can I store the Turkish Milk Cake?
It can be stored in an airtight container in the fridge for up to 3 days.
5. What if my cake doesn’t rise properly?
Ensure that your baking powder is fresh and you don’t overmix the batter. Overmixing can deflate the batter and affect the rise.
6. Can I make this gluten-free?
You can substitute the all-purpose flour with gluten-free flour, but the texture might vary slightly.
7. Can I freeze Turkish Milk Cake?
It’s best enjoyed fresh, but if you want to freeze it, make sure it’s tightly wrapped and frozen for up to a month. Thaw it in the fridge before serving.
8. Is the milk syrup too sweet?
The milk syrup is meant to be rich, but you can adjust the sugar to your taste. You can reduce the sugar by a tablespoon if you prefer it less sweet.
9. How can I make the cake more fluffy?
Make sure your baking powder is fresh, and beat the egg mixture until it is light and fluffy before adding the dry ingredients.
10. Can I serve Turkish Milk Cake with anything else?
Yes, you can serve it with fresh berries, whipped cream, or even a drizzle of chocolate sauce for extra flavor.
Conclusion:
The Turkish Milk Cake is a simple yet decadent dessert that combines the richness of milk and the fluffiness of sponge cake, making it a unique and delicious addition to any dessert table. Whether served during a special celebration or as an everyday treat, this cake is sure to satisfy anyone with a sweet tooth. Its versatility also means it can be easily paired with fruit, whipped cream, or even chocolate sauce for extra indulgence!
YouTube Video Credits:
Hafsa’s Kitchen
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