Golden Turkish Breakfast Cake with Feta and Herbs Tips, FAQ & printable recipe

Tips for success

For the fluffiest texture, make sure your eggs and yogurt are at room temperature before mixing. Cold ingredients can make the batter seize and result in a denser cake.

Whisk the wet ingredients thoroughly to create an emulsion that traps air, which helps the cake rise. When folding in the flour, use a gentle hand and stop as soon as it is combined.

To get clean slices, use a sharp knife and wipe the blade between cuts. If the cake sticks to the knife, dip it in hot water and dry it off before each slice.

For a crispier crust, let the cake cool for 10 minutes before slicing; this allows the exterior to set. Reheat leftovers in a toaster oven or under the broiler for a few minutes to revive the crunch.

Variations

• Spicy Turkish Breakfast Cake: Add 1 teaspoon of red pepper flakes or a finely chopped fresh chili to the batter along with the herbs. The heat cuts through the rich yogurt and feta. Serve with a dollop of yogurt on top for extra creaminess.
• Zucchini and Herb Cake: Grate 1 small zucchini and squeeze out excess moisture. Fold it into the batter along with the feta and herbs. The zucchini adds extra moisture and a subtle sweetness. Bake for an additional 5 minutes to ensure the center is set.
• Mediterranean Olive and Sun-Dried Tomato: Replace the herbs with 1/4 cup chopped sun-dried tomatoes and 1/4 cup sliced black olives. The salty, tangy flavors pair well with the sesame seeds. Reduce the salt to 1/2 teaspoon as the olives are salty.
• Cheese and Onion Breakfast Cake: Sauté 1/2 cup finely chopped onion in olive oil until soft and golden. Fold the onions into the batter along with the feta. Add a pinch of black pepper and a few fresh thyme leaves for an aromatic twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the baked, cooled cake in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 300°F (150°C) oven until warm.

Reheat

Reheat individual squares in a toaster oven or regular oven at 300°F (150°C) for 5-8 minutes. Avoid microwaving, as it makes the crust soggy.

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The cake will firm up when chilled, but it can be reheated in a 300°F (150°C) oven for 5 to 8 minutes to restore its moist, fluffy texture.

If you prefer, you can also eat it cold, but warming it brings out the flavors of the olive oil and herbs.

The batter can be prepared up to 24 hours in advance and stored covered in the refrigerator. When ready to bake, let it sit at room temperature for 30 minutes, then pour into the prepared dish and bake as directed.

The baked cake can also be made a day ahead; cool completely, wrap tightly, and refrigerate. Reheat slices in the oven before serving.

Serving ideas

Serve the cake warm, cut into squares, with a glass of traditional red Turkish tea and fresh mint leaves, as shown in the video. The tea's slight bitterness pairs beautifully with the salty, savory cake. For a more substantial meal, add a side of olives, sliced tomatoes, and cucumbers for a Mediterranean breakfast spread.

This cake also works as a snack or light lunch. Pair it with a simple green salad dressed with lemon and olive oil. It can be served at room temperature for picnics or packed in lunchboxes. The sesame crust stays crisp for several hours, making it a versatile dish for any time of day.

Frequently asked questions

Recipe card

Golden Turkish Breakfast Cake with Feta and Herbs

Prep 10 minCook 35 minTotal 45 minServes 9

Ingredients

• 3 large eggs
• 1 cup thick Turkish yogurt
• 1/2 cup extra virgin olive oil
• 1 tsp sea salt
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh dill and parsley
• 2 tbsp toasted white sesame seeds
• 2 tbsp black nigella seeds

Instructions

1. In a large ceramic bowl, crack the 3 eggs and whisk them until the yolks and whites are fully combined. Add the thick Turkish yogurt, extra virgin olive oil, and sea salt. Whisk continuously until the mixture is smooth, silky, and a pale yellow color, about 1 to 2 minutes.
2. Add the all-purpose flour and baking powder to the wet mixture. Whisk gently until just combined; the batter should be thick and lump-free. Fold in the crumbled feta and chopped fresh dill and parsley with a spatula, being careful not to overmix.
3. Preheat the oven to 360°F (182°C). Lightly oil a rectangular glass baking dish, using a paper towel to coat the bottom and sides evenly. Pour the batter into the dish and smooth the top with a spatula, making sure the batter reaches all corners.
4. Evenly shower the surface with toasted white sesame seeds and black nigella seeds, pressing them gently into the batter with your fingers. Place the dish in the preheated oven and bake at 360°F (182°C) until the cake is risen and golden brown, about 30 to 35 minutes.
5. Insert a toothpick or a thin knife into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The internal temperature of the cake should reach 160°F (71°C) to ensure the eggs are fully set.
6. Remove the baking dish from the oven and let the cake cool in the dish for about 10 minutes. Then transfer to a cutting board. Use a santoku knife to cut neat squares, wiping the blade between cuts for clean edges.
7. Plate the squares next to a glass of traditional red Turkish tea with fresh mint leaves, if desired. Serve warm for the best texture and flavor.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

290

Protein

8 g

Carbohydrates

22 g

Fat

19 g

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