Fluffy Turkish Sheet-Pan Cake with Feta and Herbs

Imagine pulling a golden, puffy sheet-pan cake from the oven, its surface scattered with toasted sesame and black nigella seeds. Cut into it and reveal a tender, moist crumb studded with creamy feta and fresh herbs.

This Turkish breakfast classic is simple, satisfying, and perfect for sharing. Serve it warm with a glass of Turkish tea for an unforgettable morning.

This Turkish sheet-pan cake is a savory showstopper that comes together in minutes. A thick batter of yogurt, olive oil, and eggs is folded with crumbled feta, fresh dill, and scallions, then baked until golden and puffed.

The result is a fluffy, cheesy, herb-flecked cake that is equally at home on a breakfast table or as an afternoon snack.

The combination of tangy feta, aromatic dill, and nutty seeds creates a flavor profile that is distinctly Mediterranean and utterly delicious. Serve it warm, sliced into squares, with a pot of Turkish tea for the full experience.

Ingredients

Why this recipe works

The high proportion of yogurt and olive oil in the batter creates a remarkably tender and moist crumb. Yogurt adds a subtle tang and helps activate the baking powder, giving the cake a light, airy rise. Olive oil contributes richness without heaviness, ensuring each bite is soft and supple.

Baking in a sheet pan maximizes surface area, allowing the cake to bake quickly and evenly. The generous seed topping forms a flavorful crust that contrasts beautifully with the soft interior. This method also makes serving effortless—just slice into squares and enjoy.

Notes and substitutions

Plain Turkish yogurt is ideal for its thick consistency, but Greek yogurt or any plain whole-milk yogurt works well. For the best flavor, use a good-quality extra virgin olive oil.

Fresh dill is essential, though parsley can be substituted in a pinch. Scallions add a mild onion note; chives or finely chopped red onion are good alternatives.

A 9x13-inch baking dish is perfect for this recipe, but any similar-sized pan will work. Toasting the sesame seeds before sprinkling enhances their nutty aroma. The cake is best served warm, but it also tastes great at room temperature. Store leftovers in an airtight container for up to three days.

• plain Turkish yogurt: Greek yogurt or plain whole-milk yogurt
• fresh dill: fresh parsley or a mix of fresh herbs
• scallions: chives or finely chopped red onion
• feta cheese: ricotta salata or crumbled goat cheese

Equipment

• Large mixing bowl
• Whisk
• Sifter
• Rubber spatula
• 9x13-inch baking dish
• Santoku knife