Oh have Merrrrcccyyyy!!! I cannot wait to make this!! If you ever come to Central Texas, I’ll travel to go see you to thank you for these wonderful recipes, your beautiful generous ways, and how much you’ve made me smile!!!❤❤❤❤
Ready to get on a plane to Istanbul…..we’ll not this year, just dreaming, I live in Barcelona, my green grocer is Turkish. Your recipes are beyond fabulous. I am a pescatarian, began eating fish recently. Been vegetarian 40 years….yes I am going into my ninth decade.
I don’t have much of a sweet tooth but this looks delicious like all your other dishes. Thank you for sharing your knowledge. Just a little and very friendly tip in return: ‘knead’ is pronounced the same as ‘need’. 🤝
Delicious! Honestly you 2 are my fave cooking duo, you work so well together and your deep friendship really shines through ❤ . I’ll be giving this recipe a try midweek bc it’s really cooling down here in the U.K. Much love as always to everyone on the team ❤
The crispy edges of that cake look mouth watering! The crushed pistachios on your ice cream are making me think I should make the cake with pistachios...one of my favorite things! Pistachio + Olive Oil = Happiness! I love you all, I'm wishing you all the best!
This is such a wholesome autumn/winter recipe, and all the flavours so fulsome. I think I should just say ... it is a lovely cake, looks incredibly appetising. Oh and that bowl!
Delicious! I don't have a fancy pan but I will try making this recipe anyway! Your dark molasses cake reminded me: I used to bake molasses cookies and called them my Autumn Cookies. Such a treat to eat them outdoors in fresh Autumn air :)
Refika and gang!! We like when you do a duet with your kitchen spouse, lol!! Have you considered including an internal temp target as a way to know when a baked good is done? I ask because often times when I make a dense cake like this one, the center is raw and gummy. Recently I have started baking them until the internal temp is around 205 - 210 degrees F (sorry, I'm not sure of the conversion to C.) Anyway, I find that to be a much more reliable way to discern if the baked good is done. Love to you all! Be well and stay safe!!
Just saw a FB short that said if you wait until the toothpick comes out clean it is dry. I temp my breads. Temperature testing is the way to go for baked goods.
Thank you! Excellent video.....this looks so delicious....cant wait to try making one! Love your channel. Its full of love, light and positivity plus I am learning a lot watching. Keep going!! 💜💜💜
Wow! One would think what is it making a simple apple cake but look at Refika what tips she came up with. Fantastic. Thank you Refika, Bahar and Burak😘
I made this cake today and it was absolutely incredible. I didn’t have any apples so I used pears which I did have. The cake came out amazingly and went down a treat with a cup of English tea.🫖 Thank you for sharing such a delicious recipe.😋 🤗💖
Love the cooking show and the team, will definitely try making this recipe , loved the idea of using apple seeds, may be you could show us how to make tea with these seeds that would be interesting . Thank you !!
With reference to using CRUSHED APPLE SEEDS FOR MAKING TEA: DO NOT make this a regular habit, as Apple seeds contain Cyanide. Ok in infrequent small amounts, but not on a regular basis. Will cause poisoning, upset stomach etc 👍
Refika, Oh my... this cake is AMAZING! We just made it and can't stop eating it. We substituted 100% Maple Syrup for the Molasses and avoided the "processed sugar" and it came out so good! We are so impressed that we have subscribed! Looking forward to trying out more of your amazing recipes! Thank you so much!
We, as a team, are sooo happy to hear these comments. It's also great to know that you make necessary changes when you're cooking. Our advice is here that if you can find grape molasses, give this recipe another try with it. You will love the bitter taste of it... Lots of love! ❤️
Refika and team, this cake looks and sounds amazing, will have to try it sometime, thank you again for your hard work in making recipes and presenting them. As always take care guys, Snookums 😊
Thank you for the recipe... definitely adding it to the repertoire!! However, I am more thankful for putting that gorgeous man in another video... I could watch him all day... he has the silver fox look down perfectly and he is always so very well groomed... (and he seems very sweet, too)! Not that you aren't lovely Refika... but I like my men!!
@@Refika You are very welcome, gorgeous!! Love to see your handsome and smiling face in the videos. Love the recipes, they look delicious, but not as delicious as YOU!! YUM!! Hehehehe… Take care and hope to see more of all of you… Refika, Bahar, and of course, your handsome face!! Bye for now!! 🔥😘
You two (and Behar) are so adorable! I am excited to start cooking and baking some of the things I've watched you make as I've recently discovered your channel. It was perfect timing since we just had a Middle Eastern grocery open here (Midwestern USA) and I can get the ingredients I need easily. Is the molasses in this recipe like the pomegranate molasses into which simit is dipped? Regular molasses here is usually from sugar cane or sugar beet processing so I'm guessing that would not be the kind you mean but I wanted to be sure. I'm sure it would still work, just be sweeter and maybe a little more dense. Thank you!
Loved the way you explain the affect of each ingredient and will definitely try making it. Enjoyed watching your cooking shows. My regards from California ❤
With the apple seeds ... you can also poke them into the dirt around town in areas that could use a tree or two. Cities don't have enough trees, and when they do they're rarely a fruit tree - that can help feed people who need it. Thanks for the video!
Hello Refika! I have made this extremely delicious cake and I followed your instructions step by step! Now it is a favorite. Love your recipes and videos. God Bless you. TC and greetings to you and all the crew. 🌹👏👏😋😋🇲🇹
curious on the apple seeds: can they be cut & dried & retain the desired tea-components? I know when I chew fresh apple seeds, it tastes a little "almond-y".. * I learned a few new things on this episode as well, as always, seeing you cook is endearing & comforting. :)
thank you very much for this recipe! A friend of mine celebrates her birthday this week and for that the recipe comes really handy and just right in time! Can't wait to taste the final cake 😄
I love cakes,all sorts. Thank you for sharing this recipe with us all. I 'll sure make this one, just for the ingredients used & the ice cream to go with it. It's surely going to taste heavenly👌👍😋😋😍✌️✌️&❤️❤️🤗.
Okay I baked it and I must say it is delicious! I made one for my husband who is enjoying it very much and one for my friends here in Ireland, one of them a lovely Turkish friend and I told her if was a recipe from Refika. Thank you very much!
That looks very delicious, vl definitely try this weekend. And regarding apple seeds, they contain cyanide as with other member of the family like almonds, peaches ....consuming them can cause poisoning, in mild cases allergies.
I try many of ur recipes dear, all work great....I will try this too....u r too good nt just in cooking but also explaining things.... thanks a lot ...stay blessed
Oh. My. Gods! I have some fig molasses in my pantry that needs a home! I know where it is going now. Thank you! English is so much fun sometimes---what you call fruit molasses would be more likely to be called fruit syrup in the U.S. (More people know about Turkish food now so a lot of people know what pomegranate molasses is. I'll confess I was very confused the first time I saw it mentioned in a cookbook. But, I went to my local Lebanese grocer, found it and it's a pantry staple now!) What is called molasses in the US is a byproduct of processing cane sugar. Essentially it is what is left over when the sugar cane juice is boiled and the sugar crystals have been removed. It's a very thick dark brown liquid that tends to taste bitter on it's own, but is absolutely amazing in baked goods with ginger, cloves, cardamom, cinnamon, etc. In the UK treacle is a similar byproduct of sugar cane processing. I think someone should write a cooking dictionary that provides cross-references for all the variations of English food names. 😂
I love the bowl with the scraper added that's neat but I looked on the Web site you gave I looked over 30 minutes couldn't find it please would love this for my kitchen please get back with me
A word of advice on salep: the orchid they use to make it is endangered, and the situation is getting worse since people outside turkey are beginning to use it and there’s no regulation on foraging wild orchids!
@@jegsthewegs a kind of hot and intensive drink for winter. we can say it is the "latte of east mediterrain" without using coffee. it contains orchid and some herbs and milk. mostly drinking in Turkey, Greece , israel, lebanon ect .
