ترند جديد خلونا نغلقو صفحة الكيك نهائيًا! الشاف غانو #اكسبلور #طبخ_جزائري
ترند جديد 🔥 خلونا نغلقو صفحة الكيك نهائيًا! الشاف غانو #اكسبلور #طبخ_جزائري is a easy Algerian recipe that serves 8. 250 calories per serving. Recipe by طبخ جزائري on YouTube.
Prep: 25 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $3.42 total, $0.43 per serving
Ingredients
- 450 g All-Purpose Flour (sifted)
- 2 tsp Baking Powder (double‑acting)
- 1 tsp Baking Soda
- 0.5 tsp Salt
- 5 large Eggs (room temperature)
- 300 g Granulated Sugar (measured with the same 250 ml cup used for dry ingredients)
- 1.5 tsp Vanilla Extract (optional but recommended)
- 0.5 tsp Almond Extract (optional, adds a subtle almond flavor)
- 250 ml Milk (warmed until hot but not boiling)
- 125 ml Water (hot)
- 250 ml Vegetable Oil (neutral oil, e.g., canola or sunflower)
- 50 g Cocoa Powder (for chocolate variation only; unsweetened)
- 1 tsp Instant Coffee Powder (for chocolate variation, enhances chocolate flavor)
Instructions
Prepare Dry Ingredients
In a large bowl sift together the flour, baking powder, baking soda, and salt. If making the chocolate version, add the cocoa powder and instant coffee now and whisk to combine.
Time: PT5M
Beat Eggs and Sugar
In a separate bowl, crack the 5 eggs and add the granulated sugar. Whisk (or use a hand mixer) until the mixture becomes pale, thick, and the volume roughly doubles.
Time: PT5M
Add Flavorings and Oil
Stir in the vanilla extract, almond extract (if using), and the vegetable oil. Mix just until fully incorporated; the batter will look glossy.
Time: PT2M
Combine Wet and Dry Parts
Add half of the dry‑ingredient mixture to the egg‑sugar‑oil blend and stir gently. Pour in the hot milk and continue mixing until smooth. Add the remaining dry mixture, followed by the hot water, and give a final gentle stir until the batter is homogeneous and slightly glossy.
Time: PT8M
Prepare the Cake Pan
Grease the pan with a thin layer of oil, then lightly dust with flour (or use a mixture of melted margarine and flour). Tap out excess flour so the surface is smooth.
Time: PT3M
Bake the Cake
Pour the batter into the prepared pan, smooth the top with a spatula, and place in a pre‑heated oven. Bake at 350°F (180°C) for about 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Time: PT35M
Temperature: 350°F
Cool and Unmold
Allow the cake to rest in the pan for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Let it cool completely before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Wheat (gluten), Milk, Soy (in some vegetable oils), Almond (optional extract)
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour, Whole Wheat Flour
- Instead of Baking Powder: Baking Soda + Cream of Tartar
- Instead of Eggs: Egg replacer (for vegans)
- Instead of Granulated Sugar: Coconut Sugar, Caster Sugar
- Instead of Vanilla Extract: Almond Extract, Maple Extract
- Instead of Milk: Plant‑based milk (almond, soy)
- Instead of Vegetable Oil: Melted Butter, Margarine
- Instead of Cocoa Powder: Dutch‑process cocoa
Equipment Needed
- Measuring Cup (250 ml)
- Measuring Spoons
- Mixing Bowl
- Whisk or Hand Mixer
- Spatula
- Sieve (Fine Mesh)
- Cake Pan (≈ 9‑inch round or square)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Sifting the dry ingredients to avoid lumps.
- Whisking eggs and sugar until the mixture becomes pale and voluminous.
- Adding hot milk and water to create a tender crumb.
- Baking until a clean toothpick test and a golden top are achieved.
Chef Tips from the Video
- Use room‑temperature eggs and oil for a smoother batter.
- Sift the flour twice for an extra‑light texture.
- For extra flavor, replace half the oil with melted butter.
- Serve the cake warm with a drizzle of honey or a dusting of powdered sugar.
Troubleshooting
Cake did not rise or is dense.
Ensure baking powder and baking soda are fresh, and do not over‑mix after adding the flour. Also, verify the oven is pre‑heated to the correct temperature.
Crumb is dry or crumbly.
Make sure the milk and water are hot, not cold, and that the oil is fully incorporated. Adding a tablespoon of yogurt or sour cream can restore moisture.
Top cracks or browns too quickly.
Cover the cake loosely with aluminum foil after 25 minutes of baking, then finish the remaining time.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Can sit at room temperature for 1‑2 days if covered.
Make-Ahead Tips
- Bake the cake a day ahead; wrap tightly and keep refrigerated.
- The cake can be sliced and frozen; reheat slices in a microwave for 20‑30 seconds.
Frequently Asked Questions
What is the cultural significance and history of Hot Milk Cake in Algerian cuisine?
Hot Milk Cake, known locally as "كيكة الحليب الساخن," is a popular home‑style dessert in Algeria, often served with tea during family gatherings and festive occasions. Its light texture comes from the traditional technique of adding hot milk and water, a method passed down through generations to make a tender, airy cake without the need for elaborate equipment.
What are the traditional regional variations of Hot Milk Cake within Algerian cuisine?
In coastal regions, the cake is sometimes flavored with orange blossom water, while in the interior, a hint of cinnamon or ground almonds is added. Some families also incorporate semolina instead of part of the flour for a slightly grainier texture, reflecting local ingredient availability.
How is Hot Milk Cake traditionally served in Algeria?
It is typically sliced and served alongside strong black tea ("شاي بالنعناع") or coffee. The cake may be dusted with powdered sugar or drizzled with honey, and it is common to enjoy it as an afternoon snack during Ramadan or family celebrations.
What occasions or celebrations is Hot Milk Cake traditionally associated with in Algerian culture?
The cake appears at birthdays, religious holidays such as Eid, and informal family gatherings. Its simplicity makes it a go‑to dessert for weekend tea sessions and for welcoming guests during hospitality rituals.
What makes Hot Milk Cake special or unique in Algerian cuisine?
The use of hot milk and hot water creates a steam‑infused batter that yields an exceptionally light crumb, distinguishing it from denser Algerian pastries like "M'semen" or "Makroud." Its versatility—plain, vanilla, or chocolate—allows it to fit both everyday meals and special occasions.
What are the most common mistakes to avoid when making Hot Milk Cake at home?
Common errors include using cold milk, over‑mixing the batter, and using expired leavening agents. Each of these can result in a dense, heavy cake or cause it not to rise properly.
Why does this Hot Milk Cake recipe use hot milk and hot water instead of cold liquids?
Hot liquids help dissolve the sugar and activate the baking soda, creating tiny steam bubbles that expand during baking. This technique gives the cake its signature airy texture, which would be harder to achieve with cold liquids.
Can I make Hot Milk Cake ahead of time and how should I store it?
Yes, the cake can be baked a day in advance. Cool completely, then wrap tightly in plastic wrap and store in the refrigerator for up to four days. For longer storage, freeze the wrapped cake for up to two months and thaw at room temperature before serving.
What texture and appearance should I look for when the Hot Milk Cake is done?
The top should be golden‑brown and slightly spring back when pressed lightly. A toothpick inserted into the center should come out clean or with just a few moist crumbs. The cake should feel light and springy, not dense or soggy.
What does the YouTube channel طبخ جزائري specialize in?
The YouTube channel "طبخ جزائري" focuses on traditional Algerian home cooking, offering step‑by‑step tutorials of classic dishes, everyday meals, and festive recipes, often highlighting simple techniques that require minimal equipment.
How does the YouTube channel طبخ جزائري's approach to Algerian cooking differ from other North African cooking channels?
طبخ جزائري emphasizes authentic family‑style recipes passed down through generations, using locally available ingredients and clear, no‑fluff explanations. Unlike some channels that adapt recipes for a global audience, this channel stays true to regional flavors and traditional preparation methods.
Last updated: September 3, 2026
