Who can resist the allure of a freshly baked cake? Soft and tender, with a delightful aroma wafting through the air, cakes hold a special place in our hearts. Cakes have a rich and varied history, with the term itself originating from the Old Norse word "kaka." The ancient Greeks referred to cake as "plakous," a flat confection made with flour, eggs, milk, nuts, and honey. They also had a heavy, flat cake known as "satura." In Roman times, cakes were called "placenta" and were baked on a pastry base or within a pastry case.
As time progressed, different cultures across the globe embraced cake-making, resulting in diverse techniques and flavours. From the intricately layered tortes of Austria to the airy sponge cakes of Japan, each country showcases its unique culinary traditions. The varied methods of cake preparation symbolise the rich cultural diversity of our world, highlighting the creativity and adaptability of human ingenuity in transforming simple ingredients into delightful confections. Beyond their delectable taste, these sweet treats symbolise joy, celebration, and cultural heritage.
Today, cakes are made using common ingredients such as flour, sugar, eggs, fat (like butter or oil), a liquid, and a leavening agent such as baking soda or baking powder. Additional ingredients can include dried or fresh fruit, nuts, cocoa, and various extracts like vanilla. Cakes can be filled with preserves, nuts, or dessert sauces and iced with buttercream or other frostings. They are often decorated with marzipan, piped borders, or candied fruit. Join us on a journey as we explore ten traditional cakes from around the world, each with its own unique story and flavour.
Battenberg Cake, United Kingdom
Battenberg cake is a classic English dessert whose precise origins remain unclear. In early recipes, it was referred to by different names, such as "Domino Cake," "Neapolitan Roll," or "Church Window Cake." The cake is said to have been named in tribute to the wedding of Princess Victoria and Prince Louis of Battenberg in 1884. The name itself comes from the town of Battenberg in Germany, where a noble family passed on their title to Countess Julia Hauke when she married Prince Alexander of Hesse and by Rhine.
This delightful cake is instantly recognizable with its checkered pattern, achieved by alternating layers of vibrant pink and yellow sponge cake held together with jam. It is typically covered in marzipan. The texture of the Battenberg cake is remarkably light and fluffy, offering a delicate crumb that melts in your mouth. What sets this cake apart is its marzipan coating, which provides a smooth and slightly chewy outer layer that adds a delightful almond flavour.
Each slice of Battenberg cake reveals a mosaic of colours and textures, making it as visually appealing as it is delicious. The cake's playful appearance and its sumptuous combination of flavours make it a true delight for cake enthusiasts and a perfect centrepiece for any afternoon tea. While the name "Battenberg cake" first appeared in print in 1903, an early reference to "Battenburg cake" can be found in a publication from 1898. Today, Battenberg cake remains a beloved British treat with historical ties to the royal family.
Black Forest Gateau, Germany
Black Forest cake, also known as Black Forest gateau, is a delightful dessert that has become synonymous with special occasions. The base consists of layers of moist chocolate sponge cake soaked in a cherry liqueur known as Kirsch. This irresistible treat consists of layers of chocolate sponge cake with luscious whipped cream spread in between. Adorned with cherries, both within the cream and on top of the cake, it offers a rich and indulgent experience. The cake is further sprinkled with chocolate shavings, adding a touch of elegance and enhancing its visual appeal.
The origins of black forest cake can be traced back to the 1500s, when chocolate first emerged in Europe. Legend has it that the cake was created in Germany's Black Forest region, renowned for its sour cherries and cherry-based brandy called Kirschwasser. Another theory suggests that the cake earned its name because the cherries resemble the red pom-poms on traditional German Bollenhut hats, while some associate it with the dark and mysterious forest itself.
Revani, Turkey
Revani cake, a beloved dessert enjoyed in both Greece and Turkey, has its roots in the Ottoman Empire. While the Greek version of Revani is often associated with Venetian influence on the Greek islands, the Turkish variation stands out with the addition of yoghurt to the cake mixture alongside semolina flour, sugar, eggs, and syrup.
The syrup used to moisten both versions typically consists of sugar, water, and lemon juice or orange blossom water. However, Greek Revani takes it a step further by incorporating honey into the syrup, lending a richer and more complex flavour to the cake.
Despite their similarities, Turkish Revani and Greek Revani each possess their own distinct characteristics, thanks to the variations in ingredients and serving methods. This unique dessert is widely enjoyed and often prepared for festive occasions. It can be adorned with toppings such as desiccated coconut, ground pistachios, almonds, fresh fruit, or whipped cream.
Mawa Cake, India
Mawa cake, a beloved Indian delicacy, captivates with its unique texture and distinctive features. This delightful cake is a popular Parsi dessert that has gained widespread popularity in Western India. The exact origin of this cake remains unknown within the Parsi community. The influx of Iranian cafes in Western India due to Iranian immigrants further popularised the mawa cake. Some believe it was an experimental variation of the traditional sponge cake, while others speculate that it was born out of the need to utilise excess milk in times when refrigeration was not available.
The cake is an essential part of the Parsi dessert course and is particularly famous in Mumbai. It It is made using ingredients such as mawa (milk solids), butter, whole wheat flour, cream, and sugar. The mawa cake boasts a dense yet moist texture that is wonderfully soft and velvety. It is infused with fragrant cardamom and saffron, offering a delightful aroma that permeates each bite.
Mooncake, China
Steeped in tradition, the mooncake is a revered delicacy in Chinese culture. Unlike a conventional cake, mooncake is a delectable round pastry enjoyed during the Mid-Autumn Festival, a significant Chinese celebration that commemorates the annual harvest and the full moon's arrival.
Traditionally, mooncakes are never consumed in their entirety; instead, they are cut like cakes and shared among family and friends during the festival. The origins of mooncake can be traced back thousands of years, with early forms of the pastry appearing during the Shang Dynasty. Over time, mooncakes gained popularity, particularly during the Tang Dynasty, when they were offered as gifts to the emperor.
These sweet and dense pastries are typically filled with red bean, sesame, or lotus seed paste, although savoury variations can also be found. One distinctive feature of mooncakes is the whole salted duck egg yolk nestled inside, symbolising the full moon. It is encased in a thin, tender crust typically made from a flaky pastry called "golden syrup crust" or "lard pastry," made with flour, golden syrup, alkaline water, and sometimes lard or vegetable oil.
It creates a crisp and buttery texture that complements the sweet or savoury filling. Intricate designs and patterns adorn the surface, depicting traditional legends and symbols. Sharing a slice of mooncake is a cherished tradition that brings families together and celebrates the beauty of Chinese culture.
Sachertorte, Austria
Sacher Torte is a renowned Austrian dessert that continues to captivate taste buds both in Austria and worldwide. According to legend, it was invented by Franz Sacher, an apprentice under Metternich's chef, Chambellier. The cake features a dense chocolate base with a delicate layer of apricot jam nestled between two halves, all enrobed in a rich dark chocolate icing.
Traditionally, Sacher Torte is served alongside unsweetened whipped cream, complementing the indulgent flavours. Variations of the cake exist, including Demel's "Eduard-Sacher-Torte," which boasts a denser and smoother texture. The recipe for the "Original" Sacher Torte remains a closely guarded secret, with the chocolate icing being the key to its irresistible allure.
The Sachertorte became an instant sensation, and it soon became a signature dish of Vienna’s culinary scene. The Hotel Sacher, known for its exquisite rendition of the dessert, distinguishes its creation with special packaging, featuring golden corners, a wood engraving of the hotel, and bordeaux red wrapping paper adorned with a Biedermeier motif.
Pastel de Tres Leches, Mexico
Mexico’s contribution to our list is the Pastel de Tres Leches, a moist sponge cake soaked in a combination of three types of milk: evaporated milk, sweetened condensed milk, and heavy cream. This sweet and creamy creation is a staple of Mexican celebrations and is often decorated with whipped cream and fresh fruit. The origins of this cake are not well documented, but it is believed to have been brought to Mexico by Spanish colonisers in the 19th century. A slice of Pastel de Tres Leches is a taste of Mexico’s vibrant and festive culinary culture.
Kueh Lapis, Indonesia
Kue lapis is a beloved Indonesian cake consisting of steamed layers of colourful, soft rice flour pudding. The name "lapis" translates to "layers" in Indonesian, which perfectly describes the cake's appearance. This delightful treat is widely enjoyed in Indonesia, the Netherlands (due to colonial connections), as well as in neighbouring Malaysia, Singapore, and Brunei (known as kuih lapis).
To make kue lapis, rice flour, sago, coconut milk, sugar, salt, and food colouring are combined. Each layer is steamed and coloured with different natural ingredients such as pandan leaves, beetroot, and chocolate. Food colouring is also used, and popular choices include pandan for a vibrant green colour and red food colouring.
The cake is steamed gradually, with layers added in alternating colours to prevent mixing. This technique creates a visually appealing, layered pudding cake. Kue lapis has a unique texture, resembling bouncy gelatin but with a sticky and chewy consistency due to the rice pudding content.
Lamington, Australia
Australia’s second contribution to our list is the Lamington, a square-shaped sponge cake coated in chocolate icing and rolled in desiccated coconut. The origins of the Lamington are somewhat shrouded in mystery, with several legends adorning the story of its making.
One of these legends goes like this: the lamington, an iconic Australian dessert, was created when a maid accidentally dropped a piece of sponge cake into melted chocolate. To salvage it, she rolled it in desiccated coconut, and the resulting creation was named after Lord Lamington, the Governor of Queensland at the time.
However, one thing is certain: this cake is a beloved Australian icon that has been enjoyed for over a century. The Lamington is often served at afternoon tea gatherings and is a favourite of schoolchildren across the country. Its fluffy sponge and sweet coconut coating make it a true Aussie classic.
Opera Cake, France
France’s opera cake is a dessert fit for royalty. Layers of almond sponge cake, chocolate ganache, and coffee buttercream are topped with a layer of chocolate glaze, creating a symphony of flavours that dance on the tongue. This elegant cake was created in the early 1900s by a French pastry chef, Cyriaque Gavillon, and quickly became a favourite of the elite.
The Opera Cake’s name is said to have been inspired by its resemblance to the ornate opera house ceilings. Today, it remains a quintessential French delicacy that showcases the country’s culinary finesse.
Cakes are much more than just a sweet treat. They embody cultural heritage, tradition, and the joy of celebration. From the rich and decadent Black Forest Gateau to the delicate and colourful Kueh Lapis, our journey through ten traditional cakes from around the world has been a delightful experience. Whether you’re indulging in a slice of Sachertorte in Vienna or enjoying a slice of Lamington in Sydney, one thing is certain, cakes have the power to transport us to new places and create lasting memories.