Feta Herb Turkish Sheet Pan Cake

This Turkish sheet-pan cake looks fancy, but it comes together in under an hour with pantry staples and a handful of fresh herbs. The combination of tangy yogurt, salty feta, and aromatic dill makes every bite fluffy and flavorful, perfect for a relaxed weekend brunch.

Servings: 8 servings

Easy Mediterranean Brunch

A golden, fluffy cake baked in a single pan, studded with feta and fresh herbs, delivers the comforting taste of a Turkish breakfast without any fuss. The sesame-nigella crust adds a nutty crunch, while the yogurt-egg batter keeps the interior moist and tender.

The Secret to a Light, Fluffy Texture

Whisk the eggs, yogurt, oil, and salt until the mixture is smooth and pale before adding the dry ingredients. This creates an emulsion that traps air, and when the batter is folded gently with the flour and baking powder, it rises evenly for a cake that’s airy inside yet sturdy enough to hold the cheese and herbs.

Ingredients for Feta Herb Turkish Sheet Pan Cake

• 3 large eggs
• 1 cup plain Turkish yogurt (or Greek yogurt)
• 1/2 cup extra-virgin olive oil
• 1 teaspoon sea salt
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 200 g (about 7 oz) crumbled white feta cheese
• 1/2 cup fresh dill, chopped
• 1/4 cup green onions (scallions), thinly sliced
• 2 tablespoons toasted white sesame seeds
• 1 tablespoon black nigella (kalonji) seeds
• 2 teaspoons butter or olive oil for greasing the pan

How to Make It: Feta Herb Turkish Sheet Pan Cake

1. Preheat the oven to 360°F (182°C) and lightly grease a rectangular glass baking dish (about 9×13 inches) with butter or olive oil.
2. In a large ceramic bowl whisk together the eggs, yogurt, olive oil, and sea salt until the mixture is smooth and pale yellow.
3. Sift the flour and baking powder over the wet mixture, then fold in the crumbled feta, chopped dill, and sliced green onions until just combined; do not over-mix.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula.
5. Generously sprinkle the top with toasted sesame seeds and nigella seeds for a crunchy crust.
6. Bake for 30 minutes, or until the cake is risen, golden brown, and a toothpick inserted in the center comes out clean.
7. Allow the cake to rest 5 minutes, then cut into squares and serve warm.

Baking Tips for Best Results

Make sure the yogurt is thick; if it’s runny, strain it with cheesecloth for 10 minutes. The batter should be thick—if it looks too runny, add a tablespoon of flour. Use a hot oven from the start to give the crust a quick rise, and avoid opening the door early to keep the cake fluffy.

Serving Ideas

Serve the warm squares alongside a steaming glass of Turkish red tea or a light cucumber-yogurt salad. A drizzle of extra-virgin olive oil or a dollop of labneh adds richness, while a few fresh mint leaves brighten the plate.

Common Questions

Can I use regular Greek yogurt instead of Turkish yogurt?

Yes, a plain Greek yogurt works fine; just be sure it’s thick and not overly watery.

What if I don’t have nigella seeds?

You can omit them or substitute with a pinch of toasted sesame seeds or poppy seeds for a similar texture.

Can this be made ahead of time?

The cake keeps well, covered, at room temperature for up to 2 days; reheat gently in the oven to restore the crust.