Five-Minute Turkish Feta and Dill Breakfast Cake Tips, FAQ & printable recipe

Tips for success

To get the best rise, make sure your baking powder (if using) is fresh. However, this recipe relies on the eggs and yogurt for lift, so no leavener is needed.

For an extra-crispy top, you can brush the cake with a little olive oil before baking. Serve warm for the best texture, but it's also delicious at room temperature.

If you want to make this cake ahead, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking.

Let it come to room temperature for 30 minutes before baking, and add a few extra minutes to the baking time. The cake can also be frozen, either whole or in slices, for up to a month.

Variations

• Spinach and Feta: Add 100 g of chopped spinach (fresh or frozen, thawed and squeezed) to the batter along with the feta. Increase the dill to 30 g and reduce the scallions to 20 g. The spinach adds color and moisture.
• Sun-Dried Tomato and Olive: Replace the dill with 20 g of chopped fresh oregano or basil. Add 50 g of chopped sun-dried tomatoes and 50 g of pitted Kalamata olives, roughly chopped. Omit the scallions and use 50 g of red onion, finely diced.
• Spicy Pepper and Cheddar: Substitute the feta with 150 g of shredded sharp cheddar. Add 1 finely diced jalapeño (seeded for less heat) and replace the dill with 20 g of chopped cilantro. Keep the scallions, and add 1/2 teaspoon of smoked paprika to the batter.
• Herb and Goat Cheese: Swap the feta for 150 g of crumbled goat cheese. Use a mix of fresh herbs: 10 g dill, 10 g parsley, and 10 g chives. Add 1 tablespoon of lemon zest for brightness. This version is tangy and aromatic.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster or oven to restore crispness.

Freezer

Freeze slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a toaster or oven.

Reheat

For best results, reheat slices in a toaster oven at 350°F (175°C) for 5-7 minutes, or in a skillet over medium heat for 2-3 minutes per side.

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 toaster oven or under the broiler for a few minutes until warm and the edges are crisp. The cake is also delicious cold, straight from the fridge.

The batter can be made up to 24 hours ahead and stored in the refrigerator. When ready to bake, pour the batter into the prepared pan and bake as directed, adding 2-3 minutes to the baking time.

The baked cake can also be made a day ahead; store it covered at room temperature and reheat slices before serving.

Serving ideas

Serve this Turkish feta cake warm, cut into squares, alongside a cup of hot black tea—the traditional Turkish way. It also pairs beautifully with a simple green salad for a light lunch. For breakfast, offer it with olives, sliced tomatoes, and cucumbers for a complete spread.

This cake is versatile enough to serve at brunch with a dollop of yogurt or a drizzle of honey on top. It can also be sliced and toasted, then topped with a fried egg for a heartier meal. However you serve it, the combination of feta, dill, and sesame is sure to be a hit.

Frequently asked questions

Recipe card

Five-Minute Turkish Feta and Dill Breakfast Cake

Prep 5 minCook 22 minRest 5 minTotal 32 minServes 9

Ingredients

• 3 large eggs
• 180 ml plain yogurt
• 80 ml olive oil
• 200 g all-purpose flour
• 150 g feta cheese, crumbled
• 20 g fresh dill, chopped
• 30 g scallions, sliced
• 15 g toasted sesame seeds
• 15 g nigella seeds

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

280

Protein

10 g

Carbohydrates

22 g

Fat

17 g

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