Mahlep Cake
April 2nd, 2006
It is kind of hard to name recipes sometimes. That and to remind yourself what that food tasted/looked like after seeing a recipe whatever years after you copied into your own book, we usually tag the name along with the name of the person. I took this recipe from my mom’s recipe notebook and sure enough copied down the name of the person she took from, too. Do you do the same tagging for recipes?
This one is quite easy to make and most of the ingredients can be found in one’s pantry. Maybe except mahlep; which is the kernel of a wild cherry species. You can obtain it in Greek, Middle Eastern shops and I suggest you grind the kernels just before they are used for a better taste. Mahlep powder is widely used in Turkish bakeries, and I am sure it is the same throughout the whole Middle East.
Ingredients:
- 3 eggs
- 1.5 cups sugar
- 1/2 cup milk
- 1/2 cup light olive oil
- 2 teaspoons mahlep powder
- 3 cups flour
- 2 teaspoons baking powder
- Topping: sesame seeeds
Preheat the oven to 350F. Mix all the ingredients to obtain batter that is thickier than usual cake batter. Pour into greased 9×13inch baking dish, sprinkle with sesame seeds and bake until lightly brown and passes the toothpick test. Enjoy with tea!
April 6th, 2006 at 1:06 am
Hi Fethiye,
I happen to have some mahlep. I haven’t ever use it yet. What’s the best way to grind the kernels? Thanks a lot,
Marcela
P.S.: Obviously I’m trying your recipe :) but could you please show me other ones where the taste of mahlep is the principal note?
April 6th, 2006 at 2:56 pm
Marcela, I ground them using electric coffee grinder to make it really thin. Let me know how you like the taste.
I will be posting more recipes with mahlep on this page.