Fluffy Turkish Sheet-Pan Cake with Feta and Herbs Step-by-step instructions

Before you start

Preheat the oven to 360°F (182°C). Grease a 9x13-inch baking dish with olive oil. Gather all ingredients and measure them out. Whisk the eggs, yogurt, olive oil, and salt in a large bowl.

Sift the flour and baking powder together. Have the feta, dill, scallions, and seeds ready to fold in and sprinkle. This recipe comes together quickly, so having everything prepped makes the process smooth.

Instructions

Mixing the Batter

1. 1Whisk the Wet Base
   In a large bowl, whisk together the eggs, yogurt, olive oil, and sea salt until smooth and pale yellow. Make sure the mixture is fully combined and no streaks of egg remain.
   Look for The mixture should look silky and pale yellow, with a smooth consistency.
   Tip Whisk vigorously to emulsify the oil and yogurt for a tender crumb.
2. 2Add Dry Ingredients
   Sift the flour and baking powder into the wet mixture. Fold gently with a spatula just until no dry streaks remain. Do not overmix.
   Look for The batter should be thick and just combined, with no pockets of flour.
   Tip Sifting aerates the flour, which helps the cake rise evenly.
3. 3Fold in Feta and Herbs
   Add the crumbled feta, chopped dill, and sliced scallions to the batter. Fold gently until evenly distributed. The feta will remain in small chunks throughout.
   Look for The batter should be speckled with green herbs and white feta pieces.
   Tip Fold carefully to avoid breaking the feta into tiny crumbs.

At the end of this phase, you should have a thick, smooth batter with no lumps. The mixture will be pale yellow and slightly glossy.

The feta and herbs should be evenly distributed, creating a speckled effect. The batter should be thick enough to hold its shape when dropped from a spoon.

Baking to Golden

4. 4Spread Batter in Pan
   Pour the thick batter into an oiled rectangular baking dish. Smooth the top with a spatula to create an even layer.
   Look for The batter should reach the edges and have a smooth, level surface.
   Tip Use an offset spatula for an even, neat layer.
5. 5Sprinkle Seed Topping
   Shower the surface evenly with the toasted white sesame seeds and black nigella seeds. Press lightly so they adhere.
   Look for The top should be generously and evenly covered with seeds.
   Tip Toasting the sesame seeds first enhances their nutty flavor.
6. 6Bake Until Golden
   Bake at 360°F (182°C) until the cake is risen and golden brown on top, about 30 to 35 minutes. A toothpick inserted in the center should come out clean.
   Look for The top should be deep golden and the edges slightly pulling away from the pan.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through for even browning.

The cake will rise dramatically in the oven, turning a deep golden brown. The seeds will toast and become fragrant. The kitchen will smell of warm bread and herbs. A toothpick inserted in the center should come out clean, and the top should feel springy.

Slicing and Serving

7. 7Cool and Slice
   Let the cake cool in the pan for 10 minutes. Then cut into neat squares with a sharp knife.
   Look for The cake should be firm enough to slice cleanly without crumbling.
   Tip Use a serrated knife for cleaner cuts through the crust.
8. 8Serve Warm with Tea
   Serve the warm squares alongside a glass of traditional red Turkish tea with fresh mint leaves, if desired.
   Look for The cake should be fluffy and moist inside, with a crisp, seeded crust.
   Tip Warm leftovers briefly in the oven to revive the crust.

After cooling slightly, the cake will firm up enough to slice cleanly. The interior should be moist and fluffy, with visible pockets of melted feta. The crust will be crisp and seeded. Serve warm for the best texture and flavor.

Common mistakes

One common mistake is overmixing the batter, which can result in a dense, tough cake. Mix just until the flour is incorporated. Another is using a pan that is too small, which causes the batter to overflow or bake unevenly.

Be sure to spread the batter evenly and not to overload the top with seeds, as they can burn. Also, avoid opening the oven door during baking, as this can cause the cake to sink.

How to tell it’s done

The cake is done when the top is deep golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 160°F (71°C) for the eggs to be fully set.

The edges will pull away slightly from the pan, and the top will feel springy to the touch. Let the cake cool for 10 minutes before slicing to allow the crumb to set.

• Egg dishes: 160°F (71°C) in the thickest part