Turkish “Eti Cin” Chocolate & Orange Jelly Cake


     Hope you’re all having a pleasant weekend. Last night I attempted to recreate a Turkish cookie cake, but I realized in the middle of baking that I did not have the appropriate cake pan; mine is a normal tart pan, but you actually need a raised one, like this. I suppose they’re called fluted flan tins…? but I’m not really sure 😀 Anyway, this is not your normal cake recipe, so keep reading if you want to try something a little out of the ordinary. Also, check out my video if you want to watch me prepare it.


“Eti Cin” Cake

  • 2 eggs (room temperature)
  • 125 gr. granulated sugar
  • 125 ml. sunflower oil
  • 125 ml. milk (room temperature)
  • 315 gr. all-purpose flour
  • 1 baking powder sachet (10 gr.)
  • 1 vanilla powder sachet (5 gr.)
  • 1 medium orange’s zest
  • 400 ml. fresh orange juice
  • 200 ml. water
  • 4 tablespoons granulated sugar
  • 2 tablespoons starch
  • chocolate vermicelli

     Start by beating your eggs and sugar for up to 5 minutes so that it becomes a white, creamy mixture. Then add the sunflower oil and milk, mix just a little, and finish off with the dry ingredients (flour, baking powder, and vanilla powder). Don’t overbeat, to avoid a very stiff batter. The amount of zest you add is up to you, I used most of the orange, but you can easily use an entire orange too. Pour the batter into your pan (side note: I lined mine with aluminum paper, which I greased and floured, but I think it’s better not to line it with any paper, so that the ridges can be seen) and bake for 20 minutes at 170°C/340°F. I would probably go for 180°C, because the cake is more brown in most photos I checked. Check with a toothpick to be sure you have no raw areas. Leave aside to cool completely.

To make the orange jelly, pour the orange juice (I used 200 ml. fresh and 200 ml. store-bought) and water into a saucepan. Add the 4 and 2 tablespoons, respectively, of sugar and starch, turn on the stove, and mix with a wooden spoon or silicone spatula until the mixture thickens and starts boiling. Give it time to cool, periodically mixing it, as it will further thicken.


     Now, as I used a flat pan, I used a teaspoon to dig out the middle to basically create a bowl-like cake layer. If you use the right pan which is raised, you will simply need to flip the cake over, and you will already have the “hole” in the middle. Pour the jelly and top it off with the chocolate vermicelli; the amount is once again up to you. Finally, place the cookie cake into a fridge for minimum 2-3 hours before serving it. Store in the fridge.

     The combined flavor of orange and chocolate is lovely, while the cake layer balances out the sweetness of the jelly. It’s really entertaining shaking the cake and watching the jelly  😀 Anyway, as you can see this isn’t an average cake, so the flavor/texture might not be for everyone, but I really recommend it if you want something a little outside of the box! I personally always ate Eti Cin while living in Turkey, so this was a small trip down memory lane.


Until next time!

– Zi

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