13 February 2009

savoury cornmeal cake (mısır ekmeği)


A truly stunning cornmeal cake, something completely different to try
it's packed with flavour Turkish recipe by kind permission from Burcu

ingredients - my breakfast coffee cup is 300mil exactly.

2 coffee mugs of corn meal

1 coffee mug flour
3 eggs

1 coffee mug yoghurt

3/4 coffee mug oil (corn or sun flower-if you use olive oil it might make the cake bitter)
2 tsp baking powder

salt

1 cup of feta cheese, crumbled

1/2 cup black olives, pitted and sliced

1 tsp pepper flakes

1/2 bunch parsley or dill, chopped finely (if you don't have parsley or dill, you can use thyme)


  • beat the eggs in a bowl and add all the ingredients. Mix well.
  • if the dough seems too dense, lighten it up by adding a little more yogurt or milk. This shouldn't be a dense cake.
  • grease the owen dish (I used a 2 inch deep 8.5 x 11.5 inch one)
  • put the dough in the owen dish. Sprinkle black seeds on it if you wish.
  • bake approximately for an hour in a preheated owen at 375ºF. After 45 minutes, start checking with a knife every 10 minutes. When the knife comes out clean, the cake is baked.

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