Middle Eastern INSPIRED Cake

“I love you like a fat kid loves cake.”

Scott Adams

Middle Eastern INSPIRED Cake

Middle Eastern Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

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Middle Eastern Cake

12

Catégories

CUISINE

Cake

55 Min

38 Min

Level

Advanced

Egyptian

Wet Ingredients: – 340g Buttermilk – 340g Oil – 150g Egg (4 eggs) – 25g Vanilla essence

INGREDIENTS

For the chocolate cake

Dry Ingredients: – 400g Sugar – 420g Flour – 130g Cocoa Powder (unsweetened) – 15g Salt – 15g Baking Soda – 15g Baking Powder

INGREDIENTS

For the chocolate cake

Sugar Syrup: – 200g Sugar – 100g Water Additional ingredients: – 340g Boiling water

INGREDIENTS

For the chocolate cake

Dry Ingredients: – 250g Cake Flour (or all-purpose) – 40g Corn Starch – 2 1/2 Tsp Baking Powder – 1/2 Tsp Baking Soda – 1/2 Tsp salt

INGREDIENTS

For the Cardamom Tea Cake

Wet Ingredients: – 180g Sour Cream – 60g Milk – 2 large eggs – 1 Egg yolk from a large egg – 1 Tbsp Vanilla

INGREDIENTS

For the Cardamom Tea Cake

Additional ingredients: – 280g Unsalted butter + 1 additional Tsp – 200g Sugar – 3.5 Tsp Loose-leaf Tea – 1 Tsp Ground Cardamom

INGREDIENTS

For the Cardamom Tea Cake

For the Condensed milk filling: – 500g Heavy Cream – 250g Mascarpone – 175g Sweetened Condensed milk

INGREDIENTS

For the Cardamom Tea Cake

Tahina white chocolate ganache: – 200g White Chocolate, finely chopped – 150ml Double (Heavy) Cream – 60g Tahini – 20g Unsalted Butter, softened – Pinch of Salt

INGREDIENTS

For the Cardamom Tea Cake

Swiss Meringue Buttercream (we made 1.5 recipes): – 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs – 11 ounces plain or lightly toasted sugar (about 1 2/3 cups; 310g) (see note) – 3/4 teaspoon (3g) Diamond Crystal kosher salt; use half as much if iodized

INGREDIENTS

For the Cardamom Tea Cake

– 1/4 teaspoon cream of tartar – Scraped seeds from 1 split vanilla bean (optional) – 20 ounces unsalted butter (5 sticks; 565g), softened to about 65°F (18°C) – 1 teaspoon (5ml) vanilla extract – 1/4 teaspoon almond extract (optional)

INGREDIENTS

For the Cardamom Tea Cake

INSTRUCTIONS

For the chocolate cake:

1

1. Sift together all the dry ingredients in a bowl

INSTRUCTIONS

For the chocolate cake:

2

In the bowl of a stand mixer add all the wet ingredients and mix with the whisk attachment until thoroughly combined

INSTRUCTIONS

For the chocolate cake:

3

Add the sifted dry ingredients to the mixer and combine with the wet ingredients

INSTRUCTIONS

For the chocolate cake:

4

Pour in the boiling water and mix thoroughly until the cake mix looks like a soupy mixture

INSTRUCTIONS

For the chocolate cake:

5

Prepare your cake pans with a nonstick spray, or use butter and cacao powder

INSTRUCTIONS

For the chocolate cake:

6

Divide the mixture equally amongst the pans, then hit each filled pan against the counter to release air bubbles

INSTRUCTIONS

For the chocolate cake:

7

Preheat your oven to 180c (fan) and bake the cakes for 20-25 minutes, until an inserted toothpick comes out clean (no liquid on it)

INSTRUCTIONS

For the chocolate cake:

8

Allow cooling in the pan until cool enough to handle

INSTRUCTIONS

For the Cardamom Tea Cake:

1

Place the butter in a small pot and melt over medium heat

INSTRUCTIONS

For the Cardamom Tea Cake:

2

When melted add the tea leafs on low heat, and allow to simmer for 10-15 minutes. Turn off the heat and allow to simmer for 10 minutes more

INSTRUCTIONS

For the Cardamom Tea Cake:

3

Strain the melted butter using a cheesecloth, then place this in the fridge to cool until solidified

INSTRUCTIONS

For the Cardamom Tea Cake:

4

Mix together the dry ingredients and set aside

INSTRUCTIONS

For the Cardamom Tea Cake:

5

Mix together the milk and sour cream and set aside

INSTRUCTIONS

For the Cardamom Tea Cake:

6

In the bowl of your mixer, add the tea-infused butter and beat on medium spean until light & fluffy for about 2-3 mins

INSTRUCTIONS

For the Cardamom Tea Cake:

7

Gradually add in the sugar and increase the speed

INSTRUCTIONS

For the Cardamom Tea Cake:

8

 Mix until light and fluffy for 4-5 mins

INSTRUCTIONS

For the Cardamom Tea Cake:

9

Add the eggs+yolk, then add vanilla and mix for 1 min

INSTRUCTIONS

For the Cardamom Tea Cake:

10

Add 1/3rd of the flour mixture, and work into the butter, then add 1/3rd of the sourcream mixture

INSTRUCTIONS

For the Cardamom Tea Cake:

11

Repeat step 10 2 more times until all the flour and buttercream have been added

INSTRUCTIONS

For the Cardamom Tea Cake:

12

Once incorporated, immediately stop mixing

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