Five-Minute Turkish Feta and Dill Breakfast Cake Step-by-step instructions

Before you start

Before starting, preheat the oven to 195°C (385°F). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.

Measure out all ingredients: 3 eggs, 180 ml yogurt, 80 ml olive oil, 200 g flour, 150 g feta, 20 g dill, 30 g scallions, and 15 g each of sesame and nigella seeds. Crumble the feta, chop the dill, and slice the scallions. Have a whisk, rubber spatula, and mixing bowl ready.

Instructions

Mix the batter

1. 1Whisk the wet base
   In a large mixing bowl, whisk the 3 eggs until the yolks and whites are fully combined and slightly frothy. Add the plain yogurt and olive oil, and whisk again until the mixture is smooth and uniform. The batter should look pale and slightly thickened.
   Look for The mixture is pale yellow, smooth, and lightly frothy on top.
   Tip Use room-temperature eggs for a smoother batter.
2. 2Add the flour
   Add the all-purpose flour to the wet mixture. Whisk gently just until no dry streaks remain. Do not overmix; a few small lumps are fine. The batter will be thick but pourable, similar to a muffin batter.
   Look for The batter is thick, smooth, and free of large flour pockets.
   Tip Whisk in a zigzag motion to avoid overdeveloping the gluten.
3. 3Fold in the cheese and herbs
   Using a rubber spatula, gently fold the crumbled feta, chopped dill, and sliced scallions into the batter. Fold just until evenly distributed. The feta should remain in small chunks throughout, not fully melted into the batter.
   Look for The batter is studded with white feta bits and green herbs.
   Tip Reserve a few feta crumbles to sprinkle on top before baking for a prettier finish.

The batter should be thick, smooth, and pourable, with no dry streaks. It will be pale yellow from the eggs and yogurt, and slightly glossy from the olive oil.

When you fold in the feta and herbs, you'll see white and green specks throughout. The mixture will look like a chunky muffin batter, and the aroma of fresh dill and scallions will be vibrant.

Assemble and bake

4. 4Prepare the pan
   Line an 8-inch square baking pan with parchment paper, leaving some overhang on two opposite sides for easy lifting. Lightly brush the parchment with a little olive oil if desired, though the cake should release easily.
   Look for The pan is fully lined with parchment, with overhang for lifting.
   Tip Crumple the parchment paper first to make it fit more easily into the corners.
5. 5Pour the batter into the pan
   Scrape the batter into the prepared pan and spread it into an even layer with the spatula. Smooth the top gently. The batter should be about 1 inch thick.
   Look for The batter is evenly spread, reaching all corners of the pan.
   Tip Tap the pan on the counter once to release any large air bubbles.
6. 6Sprinkle with seeds
   Evenly sprinkle the toasted sesame seeds and nigella seeds over the top of the batter. Press them down lightly with your fingers so they stick to the surface during baking.
   Look for The top is evenly covered with a mix of white and black seeds.
   Tip Toasting the sesame seeds beforehand brings out their nutty aroma.

The batter should be evenly spread in the pan, with a smooth top. The seeds will create a speckled pattern of white and black across the surface. As it bakes, the cake will puff up and turn a deep golden brown. The kitchen will smell of toasted sesame and savory herbs. The top should be firm to the touch, and a toothpick should come out clean.

Cool and serve

7. 7Bake the cake
   Place the pan in a preheated oven at 195°C (385°F) and bake for 22 minutes, until the cake is puffed, deeply golden on top, and a toothpick inserted into the center comes out clean. The internal temperature of the cake should reach at least 160°F (71°C) to ensure the eggs are fully set.
   Look for The top is deep golden brown, and the cake has pulled away slightly from the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through baking for even browning.
8. 8Cool and slice
   Remove the cake from the oven and let it rest in the pan for 5 minutes. Use the parchment overhang to lift the cake onto a cooling rack. Let it cool for another 5 minutes, then slice into 9 squares. Serve warm or at room temperature.
   Look for The cake is set, golden, and releases cleanly from the parchment.
   Tip Use a serrated knife for clean, neat slices without crushing the cake.

The cake will have pulled away from the edges slightly and will be deeply browned. When you lift it out using the parchment, it should feel firm but springy. After cooling for a few minutes, slicing will reveal a moist, tender crumb with visible pockets of melted feta and green herbs. The steam will carry the scent of dill and toasted seeds.

Common mistakes

Overmixing the batter can make the cake tough, so stir just until the flour disappears. Using cold ingredients can result in a denser texture; bring eggs and yogurt to room temperature if possible.

Don't skip lining the pan—parchment ensures easy removal and clean slices. Also, be careful not to overbake, as the cake can dry out; start checking at the 20-minute mark.

How to tell it’s done

The cake is done when it is puffed and deeply golden on top, and a toothpick inserted into the center comes out clean. The internal temperature should read at least 160°F (71°C) to ensure the eggs are fully set.

The edges will have pulled away slightly from the pan, and the top will feel firm to the touch. Let it rest for 5 minutes before lifting out and slicing.

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