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Turkish Fudge Cake- Whole wheat

Aug-28-2016
Aditi Bahl
10 minutes
Prep Time
25 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Turkish Fudge Cake- Whole wheat RECIPE

A Turkish style milk soaked cake.The original one is made with all purpose flour but as my reputation goes, I made this again with 100% Wholewheat Flour which makes it even more coveted due to its high health quotient. It's light for the tummy and healthy too.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Middle Eastern
  • Whisking
  • Baking
  • Boiling
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 8

  1. For the cake:
  2. Whole-wheat flour 200 gm
  3. Powdered sugar 200 gm
  4. Full Fat milk 100 ml
  5. Large sized Eggs 2
  6. Vegetable oil 100 ml
  7. Baking powder 1 tsp
  8. Vanilla extract/ Vanilla Essence 1 tsp
  9. Cocoa powder 3 tbsp
  10. A pinch of salt
  11. To soak the cake:
  12. Full Fat Milk (room temperature) 200 ml
  13. For Icing:
  14. Milk- 600 ml
  15. All purpose flour 3 tbsp
  16. Cornstarch 2 tbsp
  17. Sugar 4 tbsp
  18. Fresh cream 200 ml
  19. Vanilla essence 1/2 tsp
  20. Cocoa powder to sprinkle on top

Instructions

  1. Preheat the oven to 180 degrees celsius.
  2. Grease a square baking dish with butter. 8" * 8" glass baking pan.
  3. To bake the cake, sieve the dry ingredients, flour, baking powder and cocoa powder together and keep it aside. In another bowl, with the help of a hand blender, whisk 2 eggs till it's foamy. Add the sugar and oil, whisk until it's well blended and creamy.
  4. Add the vanilla essence and whisk it again. Add the dry ingredients and whisk with the blender till everything is mixed nicely. Pour this batter into the greased baking dish and bake for 25 minutes or till a pin inserted comes out clean.
  5. To make the icing, take a saucepan, mix together the all purpose flour, cornstarch, sugar. Now, gradually pour in the milk and keep stirring so that there are no lumps formed.
  6. Put this on a flame and cook till it comes to a boil and thickens. Once it comes to a boil, simmer the flame and add the cream and vanilla essence. Cook for a few minutes to thicken it further, then take it off the stove and leave it aside to cool.
  7. Continue stirring it every 5 minutes to avoid a top thick layer form on top. Once it's cooled down, sieve this mixture to release any lumps.
  8. To assemble the fudge, let the cake cool down, then pour 200 ml of milk at room temperature to soak the cake. Next, pour the white custard icing on top. (Note that the custard should be thick so that it doesn't dissolve on to the cake but remains as a thick layer on top.)
  9. Refrigerate this in the fridge for about 2 hours. Now sprinkle some cocoa powder on the top to cover the white surface completely. Keep this cake in the refrigerator till it is time to be served.
  10. This cake tastes best when served within 3- 4 hours. You may keep this in the fridge for upto 2-3 days.
  11. Cut a small square piece and serve it cold.

Reviews (1)  

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Shambhavi Gupta
Sep-02-2016
Shambhavi Gupta   Sep-02-2016

Beautiful Turkish cake :)

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