Köy keki (kuh-y keh-kee) means 'village cake' in Turkish. It is fluffy and delicately sweet, with chopped almonds and walnuts adding a delightful texture and nutty depth of flavour. The generous addition of orange and lemon zest brings a refreshing citrusy brightness, making each bite feel light to eat. Using a Bundt tin helps bake the cake evenly and is recommended for this recipe.
Traditionally, köy keki was baked in large round pans in a wood-fired adobe oven, known as a köy fırın (like one of those pictured below). Each village household had one of these ovens and the cake would be baked alongside bread and other meals while it was fired up. It was a custom to include a coin in the cake batter before baking, where it would bring good luck to whoever found it while eating.
Makes 10 to 15 servings | Preparation time: 10 minutes | Baking time: 50 minutes
Ingredients
4 large eggs | Finely grated zest of 1 orange |
300g white sugar | Finely grated zest of ½ lemon |
400ml milk | 50g almonds, chopped |
125ml sunflower oil | 50g walnuts, chopped |
550g self-raising flour | 10-15 almonds for topping the cake, depending on the Bundt tin design |
1 ½ tsp baking powder | Butter, for greasing |
1 tsp vanilla extract | |
Method
Preheat the oven to 200°C/180°C fan/Gas Mark 6 and grease a 25cm Bundt tin with butter. Place one almond in the centre of each dimple (this will top each serving of cake).
Whisk the eggs with the sugar until pale yellow and fluffy (it is best to use an electric mixer).
Whisk in the orange and lemon zest, vanilla extract, baking powder, milk and sunflower oil until evenly distributed. With a spoon, stir in the self-raising flour in batches until smooth. Finally, fold in the chopped nuts.
Spoon the mixture carefully into the prepared tin so as not to move the almonds from their place in the dimples.
Bake in the preheated oven for 50-55 minutes, or until golden and cooked through (test with a cake skewer - it should come out clean). Leave the cake to cool and firm up in the tin for 10-15 minutes before transferring onto a cooling rack. Serve warm.