Imagine sinking your fork into a slice of pure Cypriot heaven - the Lathero Keik! This incredibly moist and tender oil cake is not just a dessert; it's a culinary journey that transports you straight to the sun-drenched islands of Cyprus. With its simple yet magical ingredients, this cake proves that sometimes the most extraordinary flavors come from the most humble beginnings. Whether you're a baking novice or a seasoned pro, this recipe will have you falling in love with Mediterranean baking in just one bite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Cypriot
Serves: 8 servings
Ingredients
- 250ml vegetable oil
- 250g sugar
- 4 eggs
- 250g all-purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 180°C (350°F). Grease a 23cm (9-inch) round or rectangular cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the vegetable oil and sugar. Whisk thoroughly until the mixture becomes smooth and slightly lighter in color, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl to remove any lumps and ensure even distribution of ingredients.
- Gradually fold the dry ingredients into the wet mixture, using a spatula or wooden spoon. Mix gently but thoroughly to prevent overmixing.
- Add the vanilla extract and stir to distribute evenly throughout the batter.
- Pour the batter into the prepared cake pan, ensuring it is spread evenly with a spatula.
- Place the pan in the preheated oven and bake for 40-45 minutes. To check doneness, insert a toothpick into the center - it should come out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully turn out the cake onto a wire rack and allow to cool completely before slicing and serving.
Tips
- • Room temperature ingredients are key! Make sure your eggs are at room temperature for a smoother, more uniform batter. • Don't overmix the batter - this can lead to a tough, dense cake. Mix just until the ingredients are combined. • Use a light-colored cake pan to prevent over-browning and ensure even baking. • For extra flavor, you can add a hint of lemon zest or replace some of the vegetable oil with olive oil for a more traditional Cypriot touch. • Let the cake cool completely before slicing to ensure clean, perfect cuts. • Store the cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for extended freshness. • For a beautiful presentation, dust with powdered sugar or serve with a dollop of whipped cream or Greek yogurt.
Nutrition Facts
Calories: 382kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 90mg
