Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston
This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...
"Chocolate may not be a traditional ingredient in Turkish desserts, but in Istanbul you often find this mosaik cake, made from chocolate and crushed biscuits and served with coffee. I came across it at the chef school restaurant in Kadir Has University, and I still remember it. Use very good, very fresh eggs, as they are not cooked in the recipe." ~ Pomme Larmoyer.
400 g (14 oz) Petit Beurre biscuits (cookies) or other plain sweet butter biscuits
2 generous Tbs caster (superfine) sugar
3 Tbs unsweetened cocoa powder
100 g (31/2 oz/2/3 cup) chocolate chips (optional)
125 g (41/2 oz) unsalted butter, melted and cooled
125 ml (4 fl oz/1/2 cup) milk
Break each of the biscuits into four pieces by hand. Set aside.
Beat the eggs with the sugar, cocoa and chocolate chips (if using) in a large bowl. Add the melted butter and the milk, then gently fold in the biscuits, being careful not to crush them.
Line the inside of a narrow loaf (bar) tin (about 27 x 9 x 7 cm/103/4 x 31/2 x 23/4 inches) with a large piece of plastic wrap, carefully pour in the mixture and pack down well; cover with another layer of plastic wrap. Leave to chill in the refrigerator overnight – or even in the freezer for 2–3 hours before serving – so that the cake is quite firm.
Credits: Images and recipes from Istanbul Cult Recipes by Pomme Larmoyer (Murdoch Books, RRP $49.99).
Photo Credits: Images and recipes from Istanbul Cult Recipes by Pomme Larmoyer (Murdoch Books, RRP $49.99).