Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground mahleb
- 1 cup plain Greek yogurt
- Powdered sugar, for dusting
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mahleb.
5. Gradually add the flour mixture to the butter mixture, alternating with the yogurt, until everything is well combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
9. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories: 315
Fat: 13g
Saturated Fat: 8g
Cholesterol: 72mg
Sodium: 230mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use any type of yogurt you prefer, but Greek yogurt is recommended for its thickness and tanginess.
- If you don't have mahleb, you can substitute it with ground cardamom or cinnamon.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pistachios, to the batter for extra texture and flavor.
- Top the cake with fresh berries or a dollop of whipped cream for a fruity twist.
- Drizzle the cake with honey or a simple syrup for added sweetness.
Tips and tricks:
- Make sure your butter is softened to room temperature before beating it with the sugar.
- Don't overmix the batter, or the cake may become tough.
- Allow the cake to cool completely before dusting it with powdered sugar.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter, dusted with powdered sugar and garnished with fresh berries or edible flowers.
Garnishes:
Fresh berries, edible flowers, whipped cream, honey, or a simple syrup.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of yogurt with honey and nuts.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through the baking time.
- If the cake is not rising properly, make sure your baking powder is fresh and not expired.
Food safety advice:
Make sure to properly store and handle all ingredients to prevent foodborne illness.
Food history:
Mahleb is a spice made from the ground seeds of the cherry tree. It is commonly used in Middle Eastern and Mediterranean cuisine, and adds a unique flavor to baked goods.
Flavor profiles:
This cake has a light and fluffy texture, with a subtle sweetness and a hint of nutty, floral flavor from the mahleb.
Serving suggestions:
Serve this cake as a dessert or a sweet breakfast treat.
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Region: Turkish