Ekmek kadayıfı (ehk-mehk kah-dah-yuh-fuh) is a popular Turkish syrup-soaked dessert that is often made for celebrations like Eid and has numerous regional variations in its preparation. In its most simplest form, it is topped with a generous dollop of kaymak (a rich clotted cream) which perfectly balances its sweetness.
Ekmek means 'bread' in Turkish, as the dessert is made with a special type of dried sponge cake that is rehydrated with a fragrant rose and spice syrup. This process infuses the sponge cake with aromatic flavours and provides a soft, moist texture, that maintains a characteristic slight chewiness.
This recipe is the Cypriot variation of ekmek kadayıfı. We fill the middle of the syrup-soaked sponge with chopped nuts and a mild and crumbly Cypriot cheese called nor/anari (ricotta cheese is most similar to it and can be used as a substitute). The combination of creamy, sweet and nutty flavours is a joy to eat, with the dessert pairing well with a scoop of vanilla ice cream on the side.
Although it is very easy to make ekmek kadayıfı, you will need to be mindful of timing, as the syrup doesn't stop boiling while you are soaking the dried sponge cake. It is best to prepare your kitchen work space accordingly with the two halves of the sponge cake ready beside you. Also, you can add a splash of milk to the nor/anari cheese to make it creamy rather than crumbly, but this depends on your preference.
The dried sponge cake is available in most Turkish food stores and this recipe uses one that is 25cm in width. You will need to adjust the recipe depending on the size of the dried sponge cake available locally.
Makes 16 to 24 servings | Cooking and preparation time: 1 hour and 45 minutes | Additional time: For the ekmek kadayıfı to absorb the syrup overnight
Ingredients
For the syrup | |
800g white sugar | 2x 5cm strips of a cinnamon quill (break up the quill to get the individual strips) |
1.5L water | 100ml rose water |
8 cloves | |
For the ekmek kadayıfı | |
1 ekmek kadayıfı (a dried sponge cake available at most Turkish food stores that is about 25cm in width) | 500g unsalted nor/anari (you can use ricotta cheese as a substitute) |
½ tsp ground cinnamon | 50g chopped almonds |
50g chopped walnuts | Splash of milk (optional) |
Hob heat settings
Method
Preheat the oven to 160°C/140°C/Gas Mark 3.
Add the sugar, water, cinnamon and cloves to a large saucepan and stir well until the sugar dissolves. Place on a high heat while loosely covered until there is a rolling simmer - about 15-20 minutes. Remove 500ml of the syrup and mix with 50ml of the rose water in a bowl, while leaving the remaining syrup to continue boiling while loosely covered.
Lay out one side of the ekmek kadayıfı in a H5xW38cm round oven pan and the other side in a large tray, so that the two inner sides face upwards. Ladle the hot syrup mixed with rose water slowly over both sides and leave to soak for at least 10 minutes.
Meanwhile, mix the cheese and ground cinnamon with a fork. You can add a splash of milk if you want to make it creamy rather than crumbly, but this is optional. Spread over the bottom half of the ekmek kadayıfı.
Sprinkle over the chopped almonds and walnuts.
Place the top half of the syrup-soaked ekmek kadayıfı on top carefully to avoid it tearing. Once the syrup has simmered for 20-25 minutes more (it should thicken slightly and go light brown in colour), mix in the remaining 50ml rose water. Don’t turn the syrup off from the heat.
Slowly ladle over the hot syrup a little at a time until it is fully absorbed by the sponge (gently pierce the ekmek kadayıfı with a cake skewer all over while ladling the syrup to identify the parts that are still hard and are in need of more). It is important that the syrup is absorbed with each ladle rather than spilling over the edges to the bottom. If it does spill over, use a spoon to collect it and pour over the sponge. There will still be a little syrup remaining at the bottom when finished.
Cover the pan with foil and place the ekmek kadayıfı in the preheated oven. Once the oven door is closed, turn it off and let the ekmek kadayıfı rest inside to fully absorb the syrup for 1 hour, before removing.
Allow the sponge to absorb the syrup for a few hours and to cool completely to room temperature before placing it in the fridge (preferably leave it overnight to soak in the syrup further). Cut the ekmek kadayıfı into squares, rectangles or triangles and serve chilled with a side of vanilla ice cream.