Mother Cake (Classic Walnut Mother Cake) Recipe
In Turkish cuisine, cakes are indispensable pastries for tea time and breakfast, as in all other world cuisines. This recipe is a classic recipe and you can make different cakes (with raisins, hazelnuts, almonds, etc.) by applying the same technique with the nuts you want. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 15 Min
Cook: 30 Min
| Ingredients for Cake: | |||
| Flour | 2.5 Cup | ||
| Egg | 3 Qty | ||
| Granulated Sugar | 1 Cup | ||
| Milk | 1/2 Cup | ||
| Yogurt | 1/2 Cup | ||
| Walnut (Beaten) | 1 Cup | ||
| Liquid Oil (Or Melted Butter) | 1 Half Cup | ||
| Cinnamon Powder | 1 Half Tbsp | ||
| Vanilla | 1 Package | ||
| Baking Powder | 1 Package | ||
| Lemon Peel (Finely Grated) | 1 Qty | ||
| Salt | 1/2 Tsp | ||
| Ingredients for Pattern: | |||
| Flour | 1 Tsp (large) | ||
| Liquid Oil | 1 Tbsp | ||
| Walnut | 5 Qty | ||
| Ingredients for Service: | |||
| Cinnamon Powder | 1 Tsp | ||
| Powdered Sugar | 1 Tsp (large) | ||
Steps:
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Prepare all ingredients in advance at room temperature. Crack the eggs into a deep mixing bowl. Add the granulated sugar and whisk well until the sugar dissolves and the foam becomes foamy.
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In another bowl, sift the flour, baking powder, cinnamon powder, 0.5 teaspoon salt and vanilla through a fine sieve twice.
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Add 1/2 cup of yoghurt and 1/2 cup of milk (or just 1 glass of milk/yogurt) and 1 teaspoon of oil to the beaten eggs and sugar and whisk.
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Add the flour mixture to the liquid mixture, turn it upside down with the help of a spatula and mix it lightly. Add the lemon zest and coarse-grained walnuts dipped in flour and mix.
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Grease a muffin tin (or a flat baking sheet) and sprinkle with 1 teaspoon of flour. Place the walnuts, which are divided into 2 and floured, neatly at the bottom of the mold.
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Pour the cake mix you prepared slowly, evenly all over the mold, and smooth it out.
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Preheat your oven to 180 degrees and place the cake on the middle shelf. Bake for about 30-35 minutes until the cake rises and turns pink without opening the oven door.
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Finally, check if the cake is cooked by inserting a toothpick or a thin knife into the middle of the cake. The toothpick or knife should come out dry.
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Take your cake out of the oven and let it cool on its own. When completely cooled, turn your cake upside down, remove it from the mold, slice and serve warm or cold. Enjoy your meal!
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Note: You can decorate the top of your cake by sprinkling crushed walnuts and powdered sugar with cinnamon added during service.
20 Min
