Chocolate cake with molasses

February 15th, 2013 § 0

Hats off to a very rich and delicious chocolate cake.

Indulge yourself with moist and fudgy chocolate molasses cake perfect for celebrations, birthdays or any excuse.

  • 1 cup flour
  • 2 eggs
  • 50 gr butter
  • 110 gr bitter chocolate
  • 2 T water
  • 2 T cacao
  • 1/4 cup sugar
  • 4 T molasses (preferable carob molasses- keçi boynuzu pekmezi in Turkish and ???????? ??? ???????? in Greek)
  • 2 T orange zest
  • 2 t vanilla extract powder
  • 1 t  soda
  • a pinch of salt
  • 1 cup chopped walnut
  • Melt the bitter chocolate and butter with bain-marie method, or simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.

    Chocolate needs to be melted at a low temperature.

    Add molasses, orange zest, vanilla, sugar and water and mix well.

    Add eggs one at a time and fully incorporate before adding the next egg.

    Add dry ingredients (flour, salt, cacao and soda) which have been sifted together.

    Add walnut. Pour into a greased pan (20x20cm).

    Bake 30 minutes at  170° C pre-heated oven until a toothpick inserted into the centre comes out clean.

    Cut into squares before serving.

    Sweet bread with saffron and anise seed

    September 24th, 2012 § 0

    Pan dolce or sweet bread with the aroma of anise seed is excellent for breakfast.

    • 400 gr flour
    • 100 gr candied orange (cut in small cubes)
    • 150 gr sugar
    • 150 ml milk
    • 2 T Rum
    • 1/2 t saffron
    • 25 gr beer yeast
    • anise seeds
    • 2 T extra virgin olive oil
    • a pinch of salt

    Put the candied oranges in Rum and let stand one hour.

    Soften yeast in lukewarm milk and stir until the yeast melts.  Add saffron and 50 gr of flour. Leave for half an hour.

    Combine the remaining flour, candied oranges with Rum, sugar, salt, extra virgin olive oil. Mix at least 10 minutes with a food mixer and make a dough.

    Put the dough into a greased 26 cm diameter pan tray. Cover with a kitchen towel and allow to rise at least 40 minutes.

    Sprinkle with anise seeds and 1 T sugar.

    Bake about 35 minutes at 190° C pre-heated oven.

    Yogurt delight with tahin sauce

    January 30th, 2012 § 0

    Tahin (sesame seed paste) has always occupied a central place in Anatolian social life for centuries. It classically accompanied with pekmez (molasses syrup).

    Tahin is a source of calcium, protein and a source of vitamin B and E. It reduces the chance of osteoporosis and other muscular generated diseases such as rheumatoid arthritis.

    The fresh fluid tahin paste is perfect for sauce usage.

    I bought this fresh tahin paste from a store in Turkey. It is thinner than the ones we buy. Because they were making it at the store from ground sesame seeds with a special blender machine. In other words, when it is fresh, it is more fluid and thin.

    Especially for these cold days, tahin is a remedy that gives us energy.

  • 3 eggs
  • 1 cup coarse semolina (irmik)
  • 1 cup flour
  • 1 cup sugar
  • 1 cup yogurt
  • 1 t baking powder
  • Separate eggs. Beat whites until stiff with a pinch of salt. Set aside. 

    Beat yolk  in another bowl.  

    Mix together yolks and whites, then add sugar.

    Add yogurt and beat.

    Put semolina, flour and baking powder and combine well.

    Place the batter in a greased cake pan (20 cm diameter). 

    Bake in pre-heated 180° C oven for 35-40 minutes until golden brown. 

    While baking prepare the syrup.


  • 4 cup sugar
  • 3 1/2 cup water
  • 1/2 t lemon juice
  • tahin sauce
  • Boil sugar and water in a saucepan. When the liquid comes to a full rolling boil, add lemon juice. Boil until the syrup becomes viscous. 

    Take the cake from oven and pour approximately 1 cup boiled water. Wait for 5 minutes to absorb it. 

    Then slowly pour (bit by bit) the hot syrup all over, while the cake is still hot.  Cover it with a wrap and let it soak up the syrup. Tastes even better next day.

    Store in refrigerator.

    Before serving, spread over fresh tahin sauce for extra flavour.

    Date cake with honey and dried fruits

    January 28th, 2012 § 0

    A very famous cake in Tunisia and named as djamilah. It has no flour, but rich in dried fruit.

    Perfect for cold days!     

  • 100 gr hazelnut
  • 100 gr pistachio
  • 200 gr dates (stoned and cut in cubes)
  • 1 T honey
  • 80 gr caster sugar
  • 60 gr butter (room temperature)
  • 4 eggs
  • 1/2 t vanilla
  • 1 T orange juice
  • 30 gr starch
  • Blend the almonds and pistachios in a blender and finely chop them. Add cubed dates, caster sugar and honey. Finally add butter and mix throughly.

    Separate egg yolks and beat with vanilla until creamy. Add orange juice and starch, combine well. Add dates mixture to the egg yolk mixture.

    Beat egg whites until frothy in a separate bowl.

    Pile onto the dates mixture.

    Pour into a greased 24 cm diameter cake tin.

    Bake in 190° C pre-heated oven for 35 minutes until done.

    for glace(icing):

  • 200 gr caster sugar
  • 1 T lemon juice
  • 1 egg white
  • Combine all ingredients and beat well until the frosting is stiff.

    Spread the glace on the cake.

    Decorate with vertical cut dates, pistachio and banana slices or write your expressions with chocolate letters. 

    New Year’s log cake

    December 28th, 2011 § 0

    An eye catching, fantastic cake to delight New Year guests!

  • 3 eggs
  • 1/4 cup sugar
  • 1/3 cup flour
  • 1 t baking powder
  • 1 t vanilla extract
  • Preheat the oven to 200°C. Line a greaseproof parchment paper to a sheet pan. Set aside. 

    Beat the eggs and sugar together until thick, about 5 minutes using a mixer. Add flour and baking powder and continue to mix. Pour the mixture into the tin and make a rectangular shape. 

    Bake for about 20 minutes until firm and it puffs. Remove from the oven and cover with a damp towel. Gently roll the cake by peeling off the parchment paper. So before it cools it takes roll shape. Set aside. 

    for the filling cream: 

  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 T corn starch
  • vanilla extract powder
  • 2 T pistachio and almond
  • Blend caster sugar with  whisked egg . Add milk and vanilla extract powder. Cook until it reaches a consistency by stirring time to time.

    Unroll the cake carefully and fill with cream. Sprinkle pistachios and almonds.

    Roll up the cake and set the cake on a board. 

    for the chocolate frosting:

  • 1 cup milk
  • 1/4 cup brown sugar
  • 2 egg yolks
  • 2 T butter
  • 80 gr couverture chocolate
  • Instead of  preparing the cream you can use 1 packet of ready cream chantilly.

    Cook milk, add sugar and egg yolk . Add butter and cook the mixture by stirring time to time. When the mixture begins to thicken, remove from heat and add chocolate.

    Stir continuously until the chocolate melts. Let it cool.

    Spread chocolate frosting over cake. Make stripes by the help of a fork to give the appearance of a rough tree bark.

    Add figures like fig mushrooms, chocolate ivy leaves to complete the New Year festive look.

    for the mushrooms:

  • 2 dried figs
  • Bain-Marie method melted couverture chocolate
  • Wash and drain the figs. Spread melted chocolate top of the figs to give the mushroom look.

    Place the log cake in refrigerator until you serve.

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