Keik Basic Greek Cake Recipes
TIS MAMAS TO KEIK (MAMA'S CAKE)
An easy and delicious-sounding Greek pastry from "The Best of Greek Cuisine" by Georgia Sarianides. Posted for ZWT 4 - Greece.
Provided by ElleFirebrand
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, cream the eggs and sugar. Add the butter, milk and vanilla and beat for 5 minutes. Mix the flour, baking powder and peaches and add this to the egg mixture. Beat mixture together for 2 to 3 minutes.
- Grease and flour a tube or bundt pan and pour the mixture evenly in and around the pan. Bake for 45 to 1 hour or until golden brown. Allow to cool before serving.
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- Make the syrup by combining all of the ingredients (except for the vanilla extract) in a small saucepan. Continue to whisk them until the mixture comes to a boil. Remove from the heat and whisk in the vanilla extract. Set aside to cool completely.
- Make the cake: • Combine all of the dry ingredients in a bowl and whisk together. Pass them through a sifter into a bowl and set aside. • Combine all of the wet ingredients in a large mixing bowl and whisk until combined. Add the dry ingredients in 3-4 batches and whisk until all of the flour is combined. Take care not to overmix so that the cake is nice and light. • Pour the batter in a prepared 9 by 13-inch baking pan. • Bake in the center rack of the oven for 45 minutes or until a toothpick that is inserted in the center of the cake comes out clean. • As soon as the cake comes out of the oven scour it into serving pieces and poke with a toothpick. • Pour all of the syrup over the cake. • Allow the cake to absorb all of the syrup by setting it at room temperature for at least 2 hours. Serving it right away will cause all of the syrup to pool at the bottom leaving the top half of the cake dry. Serve the cake with a dollop of whipped cream and some fresh berries. Store any leftovers in
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