Ingredients with Measurements:
- 1 cup semolina flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground mahleb
- 1/4 tsp salt
- 1/4 cup sliced almonds (optional)
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, whisk together the semolina flour, all-purpose flour, baking powder, baking soda, ground mahleb, and salt.
3. In another mixing bowl, whisk together the sugar, yogurt, vegetable oil, and eggs until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into a greased 9-inch round cake pan.
6. Sprinkle the sliced almonds on top of the batter (optional).
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 15g
Carbohydrates: 44g
Protein: 6g
Sodium: 220mg
Sugar: 24g
Substitutions for ingredients:
- Mahleb can be substituted with ground cardamom or cinnamon.
- Sliced almonds can be substituted with chopped pistachios or walnuts.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- Replace the plain yogurt with Greek yogurt for a tangier flavor.
- Use honey instead of sugar for a healthier option.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Do not overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cake tightly in plastic wrap and store in the freezer for up to 2 months.
Reheating instructions:
- To reheat the cake, let it thaw at room temperature for 30 minutes, then warm it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Sprinkle with sliced almonds or chopped pistachios before serving.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Greek salad
- Hummus and pita bread
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of yogurt in the recipe.
Food safety advice:
- Make sure all ingredients are fresh and have not expired.
- Wash hands and utensils thoroughly before handling food.
- Store the cake in a cool, dry place to prevent spoilage.
Food history:
- Mahleb is a spice made from the ground pits of cherry stones and is commonly used in Middle Eastern and Mediterranean cuisine.
Flavor profiles:
- The cake has a sweet and nutty flavor, with a hint of spice from the mahleb.
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
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Region: Turkish