Best Turkish Coffee Cake Recipes

ROSCAS (TURKISH COFFEE CAKE RINGS WITH CLOVES)

Steps:

• In a medium bowl, whisk together the yeast, 3/4 cup of the flour and the cloves, then whisk in the water until smooth. Let stand uncovered for 10-20 minutes, until it begins to ferment. It may not puff up at all.
• Whisk the salt, oil, and sugar into the yeast slurry until smooth and the salt and sugar have dissolved. Stir in the remaining flour all at once.
• When the mix is a shaggy mess, turn it out onto a work surface and knead until fairly smooth, soft, and just a bit sticky.
• Put it in a warm, clean bowl, cover with plastic wrap and let rise until at least doubled in size, about 2 hours.
• Line a baking sheet with parchment paper, or oil it.
• Divide dough in half. Roll one piece into a rectangle, then roll it up along the long side, evening it and lengthening it until it is about 24 inches long and 1 inch thick.
• Bring the ends together to form a ring, and pinch them together. Transfer to prepared sheet.
• Repeat with the other half of the dough.
• Cover the rings with plastic wrap and leave to rise until tripled in size, about 45-60 minutes.
• Put an oven rack in the upper third position, and preheat to 400°F.
• Beat the egg with a pinch of salt, and glaze the rings. Sprinkle generously with sesame seeds.
• Slash the rings in a sunburst pattern, about 1/2 inch deep and about 2 inches apart to mark off serving sections.
• Bake 25-35 minutes, or until very brown. Rotate the pan about 20 minutes into baking.
• Cool rings on a rack.

TURKISH COFFEE CAKE

Steps:

• Mix sugar and eggs well in a bowl. If you are using hand mixer mix the batter in low speed for 5 minutes.
• When the batter doubled in size add olive oil, milk, vanilla , flour and ground turkish coffee and mix all together for another 3-4 minutes.
• Pour couple of drops olive oil inside the cake mould and brush it every corner.
• Pour the cake batter into the mould then put in the middle of the oven. Set the timer for 40 minutes first. Then check out when alarm went off with wooden stick or tip of knife if the batter is still sticky then put another 10-15 minutes more to bake. When it's baked well take out from oven and leave outside to cool down 10-15 minutes. During these period you can cover the cake with clean tea towel which will keep the top crust more moist.

CHOCOLATE TURKISH COFFEE CAKE

Steps:

• Preheat the oven to 350°. Lightly coat a 9-inch cake pan with nonstick pan spray; put parchment round on bottom after greasing both sides. Microwave chocolate until melted, stirring every 20 seconds, for 1 to 1½ minutes total (do not overheat the chocolate; will turn grainy). Whisk in the oil, dark brown sugar, espresso, pomegranate molasses and salt. 2. Sift the flour, cocoa powder, cardamom, baking powder and baking soda together through a fine-mesh sieve set over a medium bowl. 3. With stand mixer fitted with the whisk attachment, beat the eggs on medium speed until foamy, about 30 seconds. Slowly add the granulated sugar. Once it is added, increase the mixer speed to high and continue to whip until the mixture is very thick and creamy and drips from the whisk in thick ribbons, about 3 minutes. Add chocolate-espresso mixture and beat until well combined. Remove the mixer bowl from the stand and fold in the flour mixture. Pour cake batter into prepared cake pan. Bake until the cake springs back when pressed lightly, about 30 to 35 minutes. 4. While the cake bakes, make the ganache: To a microwave-safe bowl, add the chocolate and microwave until the chocolate is melted, stirring every 20 seconds, for about 1 to 1½ minutes total. To the melted chocolate, add the warm cream and the pomegranate molasses and gently stir until smooth. Set the ganache aside at room temperature to cool and thicken. 5. Remove the cake from the oven and cool for 15 minutes, then invert it onto a wire rack and let it cool completely. Peel the parchment circle from the cake, then invert it onto a cake plate and spoon the ganache over the cake, using the back of a spoon to create soft peaks