Köy keki (Cyprus village cake)

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Köy keki (kuh-y keh-kee) means 'village cake' in Turkish. It is soft and delicately sweet, with the generous addition of orange and lemon zest bringing a refreshing citrus brightness to the cake, making each bite feel light to eat. Chopped almonds and walnuts add a lovely contrast to the sponge-like texture, as well as a depth of flavour. Using a Bundt tin helps the cake bake 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.

For syrup-based alternatives, you can try şamali (semolina and syrup cake) or ekmek kadayıfı (Cypriot-style syrup-soaked sponge dessert). Both have a cake or sponge-like texture but are sweeter, making them ideal for celebrations such as Eid. If you like to explore savoury flavours, you can try zeytinli hellimli kek (olive and halloumi muffins).

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Cooking tips

• It is best to use an electric mixer to whisk the eggs and sugar together. This ensures proper aeration, helping to achieve the cake’s light, sponge-like texture. The mixture is ready when it becomes pale yellow and fluffy.

  
  

• Stir the flour in batches slowly by hand to avoid knocking out the air you created with the electric mixer.

• Using a Bundt tin helps the cake bake evenly. Make sure it is well greased with butter so the cake releases cleanly.

  
  

• Spoon the batter in gently when filling the cake tin so that the decorative almonds in the Bundt mould stay in place.

  
  

• Let the cake rest in the tin for 15 minutes before turning it out. This allows it to firm up and helps prevent it from breaking apart.

Ingredient notes

• The nuts should be chopped small enough to distribute evenly in the batter, but not too finely - you want to achieve a subtle contrast in texture when eating the cake.

  
  

• Finely grate the zest so as not to include the bitter white pith.

  
  

• Almond extract can be used instead of vanilla extract for a light marzipan-like flavour, but vanilla is more subtle and lets the citrus flavours come through. You can try it both ways to see which you like more.

  
  

• Sunflower oil keeps the cake soft and moist and has a neutral flavour. You can use another neutral oil, like rapeseed oil, but avoid any that are strong or overpowering.

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Makes 10 to 15 servings | Preparation time: 10 minutes | Baking time: 50 minutes | Additional time: 15 minutes to cool

For best results, see our cooking tips above.

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
​500g 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

1. 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).

2. Whisk the eggs with the sugar until pale yellow and fluffy (it is best to use an electric mixer).

3. Whisk in the orange and lemon zest, vanilla extract, baking powder, milk and sunflower oil until evenly distributed. With a spoon, gently stir in the self-raising flour in batches until just combined. Finally, fold in the chopped nuts.

4. Spoon the mixture carefully into the prepared tin so as not to move the almonds from their place in the dimples.

5. Bake in the preheated oven for 40-50 minutes, until golden and a skewer inserted into the centre comes out clean. Start checking from 40 minutes. Leave the cake to cool and firm up in the tin for 15 minutes before transferring onto a cooling rack and covering with a tea towel to prevent drying. Serve warm.

Serving and storage

• The cake is best served slightly warm or at room temperature, when the crumb is softest.

• The sunflower oil helps keep the cake moist, but it should be covered with a tea towel while cooling to prevent it from drying out. For longer storage, place the cake in an airtight container to retain moisture. It can be stored at room temperature for up to 2 days.

  
  

• The cake can also be refrigerated, but allow it to come to room temperature before serving for the best texture.