At Özerlat, we take pride in crafting authentic 100% Arabica Turkish coffee, perfect for sipping or baking. This Turkish Coffee Marble Cake from our dear friend Ozlem Warren’s cookbook SEBZE is a personal favourite of our director, Iley. The rich coffee and cocoa swirls create a beautifully fragrant, moist cake—best enjoyed with a fresh cup of Özerlat coffee.
We love this recipe from Ozlem Warren’s cookbook SEBZE and a massive thank you for the image from Sam A Harris.
Turkish coffee, or Türk kahvesi, is much more than just a drink. It carries with it a rich history, cherished traditions, and a sense of warmth. Made from 100% Arabica beans, finely ground to a powder and brewed to perfection, Turkish coffee is deeply woven into social rituals. Some of my fondest memories involve sipping this aromatic drink with my mum, Gülçin – a cherished pause in the day to connect and unwind.
But Turkish coffee isn’t just for drinking; its distinctive flavour lends itself beautifully to baking, too. This Turkish Coffee Marble Cake is a perfect example – rich, moist, and delicately fragrant, with just the right hint of coffee to tantalise your taste buds.
Ingredients (Serves 8–10)
- 175g (6 oz) unsalted butter, plus extra for greasing
- 2 tablespoons Turkish coffee (finely ground)
- 90ml (3 fl oz/6 tablespoons) warm whole milk
- 1 tablespoon cocoa powder
- 225g (8 oz/1 cup) granulated sugar
- 3 medium eggs, beaten
- ½ teaspoon vanilla extract
- 230g (8 oz/generous 1¾ cups) self-raising flour, sifted
- Pinch of salt
- 2 tablespoons cold whole milk
Method
- Preheat your oven to 160°C fan/180°C/350°F/gas 4. Grease a 2 lb loaf tin or a 20 cm (8 in) round cake pan (or non-stick fluted cake ring) with unsalted butter.
- Prepare the coffee mixture by stirring the Turkish coffee into the warm milk until fully dissolved. Add the cocoa powder and set aside to cool.
- Cream the butter and sugar in a large mixing bowl using an electric whisk. Beat until pale and fluffy. Gradually add the beaten eggs, whisking well after each addition. Stir in the vanilla extract.
- Sift the flour and salt into a separate bowl. Fold the flour mixture gently yet thoroughly into the butter mixture.
- Divide the batter into two equal portions. Stir 2 tablespoons of cold milk into one half of the batter. Into the other half, stir in the cooled Turkish coffee mixture.
- Create the marble effect by alternating spoonfuls of the two batters in the prepared cake pan. Use a skewer or chopstick to swirl the mixture gently.
- Bake for 42–45 minutes, or until the cake is springy and an inserted skewer comes out clean.
- Cool the cake in the tin for 10 minutes before turning it out onto a serving plate to cool completely.
Serving and Storage
This beautifully marbled cake is best enjoyed with a cup of Turkish coffee or your favourite brew. It keeps well in an airtight container for up to three days, making it ideal for afternoon tea or as a delightful dessert.
Embrace the rich heritage of Turkish coffee and the comfort of home baking with this delectable marble cake. Enjoy every bite!
