Fluffy Turkish Sheet-Pan Cake with Feta and Herbs Tips, FAQ & printable recipe

Tips for success

For the fluffiest texture, make sure all ingredients are at room temperature before mixing. Cold eggs and yogurt can inhibit the rise.

Also, sifting the flour and baking powder together ensures even distribution of the leavener, leading to a uniform crumb. Use a light hand when folding the dry ingredients into the wet to avoid deflating the batter.

Toasting the sesame seeds before sprinkling them on top adds a deeper, nuttier flavor. Keep an eye on the cake during the last few minutes of baking to prevent over-browning.

If the top is browning too quickly, tent it loosely with foil. Letting the cake rest for 10 minutes after baking makes slicing much easier and prevents crumbling.

Variations

• Spicy Pepper Version: Add 1/2 cup of finely chopped roasted red peppers and 1/4 teaspoon of red pepper flakes to the batter along with the feta and herbs. This adds a sweet, smoky note and a subtle kick.
• Cheese Blend: Replace half of the feta with crumbled goat cheese or shredded mozzarella. This will make the cake even cheesier and slightly more melty in texture.
• Herb Swap: Substitute the dill with fresh mint or oregano for a different flavor profile. Mint pairs beautifully with feta and gives a refreshing twist, while oregano adds an earthy, Mediterranean touch.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture will be slightly more delicate, but the cake will still be fluffy and delicious.

Storage and make-ahead

Fridge

Store in the refrigerator in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through.

Freezer

Freeze the baked cake in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Reheat

Reheat slices in a 350°F (175°C) oven for 5-7 minutes, or in a toaster oven until warm and crisp.

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

To reheat, place slices in a 350°F (175°C) oven for 5-7 minutes or microwave briefly. The cake is also delicious at room temperature.

The cake can be made a day ahead and stored in the refrigerator. Reheat in the oven before serving to restore the crisp crust. The batter can also be prepared the night before and baked in the morning, but for best results, bake it fresh.

Serving ideas

This Turkish sheet-pan cake is traditionally served warm with a glass of Turkish tea.

The combination of savory, cheesy cake and strong, slightly bitter tea is a classic pairing. For a complete breakfast, serve alongside olives, tomatoes, and cucumbers.

For a brunch spread, cut the cake into small squares and arrange on a platter. It also makes a great afternoon snack or picnic addition. Garnish with fresh mint leaves for a pop of color and a refreshing note.

Frequently asked questions

Recipe card

Fluffy Turkish Sheet-Pan Cake with Feta and Herbs

Prep 15 minCook 35 minTotal 50 minServes 9

Ingredients

• 3 large eggs
• 1 cup plain Turkish yogurt
• 1/2 cup extra virgin olive oil
• 1 tsp sea salt
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 200 g crumbled white feta cheese
• 1/2 cup chopped fresh dill
• 1/2 cup sliced scallions
• 2 tbsp toasted white sesame seeds
• 1 tbsp black nigella seeds

Instructions

1. 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.
2. Sift the flour and baking powder into the wet mixture. Fold gently with a spatula just until no dry streaks remain. Do not overmix.
3. 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.
4. Pour the thick batter into an oiled rectangular baking dish. Smooth the top with a spatula to create an even layer.
5. Shower the surface evenly with the toasted white sesame seeds and black nigella seeds. Press lightly so they adhere.
6. 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.
7. Let the cake cool in the pan for 10 minutes. Then cut into neat squares with a sharp knife.
8. Serve the warm squares alongside a glass of traditional red Turkish tea with fresh mint leaves, if desired.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

28 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.