Name: Turkish Grape Molasses Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 200 ml grape molasses; 100 ml vegetable oil; 2 piece eggs; 150 ml milk; 300 g all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp salt; 100 g walnuts

Pekmezli kek represents one of Turkey's most beloved traditional sweeteners - grape molasses, or pekmez - transformed into a comforting cake. This concentrated grape syrup has been made in Anatolia for centuries, originally as a way to preserve the grape harvest through winter months. The cake delivers a complex sweetness that's deeper and more nuanced than regular sugar, with earthy undertones that pair beautifully with warm spices. Each bite is incredibly moist and tender, with the grape molasses creating a cake that stays fresh for days. The aroma while baking fills your kitchen with the scent of caramelized fruit and spices. This is the kind of cake that Turkish families make for Sunday gatherings or when unexpected guests arrive. The dark, rustic appearance might seem humble, but the flavor is sophisticated and memorable. It's particularly wonderful with a glass of Turkish tea or coffee, where the slight bitterness balances the cake's rich sweetness perfectly.

Ingredients

Instructions

Prepare pan and oven

Preheat your oven to 180°C (350°F) for 10-15 minutes. Grease a 23cm round cake pan with butter and dust with flour, tapping out excess. Line the bottom with parchment paper for easy removal. Do not skip greasing as grape molasses can make the cake sticky.
Mix wet ingredients

In a large bowl, whisk together grape molasses, vegetable oil, eggs, and milk for 2-3 minutes until well combined and slightly frothy. The mixture should be smooth and glossy. Do not overmix once you add flour or the cake will be tough.
Combine dry ingredients

In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, cloves, and salt for 1 minute. Roughly chop walnuts into small pieces and toss with 1 tbsp of the flour mixture. Do not skip sifting as it prevents lumps in the final cake.
Fold batter together

Add the dry ingredients to the wet mixture and gently fold with a spatula for 1-2 minutes until just combined. Add the flour-coated walnuts and fold for 30 seconds more. The batter should be thick but pourable. Do not overmix or the cake will be dense.
Bake the cake

Pour batter into prepared pan and smooth the top gently. Bake at 180°C for 45-50 minutes until a toothpick inserted in center comes out with just a few moist crumbs. The top should be golden brown and spring back when lightly touched. Do not open the oven door for the first 35 minutes.
Cool and serve

Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely for 1-2 hours. The cake will be very tender when warm. Slice with a sharp knife using a gentle sawing motion. Do not rush the cooling process or the cake may break apart.

Tips

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Cooking Tips

Warm the grape molasses slightly before mixing to make it easier to combine with other ingredients and create a smoother batter.

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Alternatives

If grape molasses is unavailable, substitute with date syrup or pomegranate molasses mixed with honey, though the flavor will be different but still delicious.

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Serving & Storage

Serve with Turkish tea or coffee and a dollop of kaymak or whipped cream. Store covered at room temperature for up to 5 days, where it actually improves in flavor and moisture.