Black Treacle Cake

Photography Serge Oryan

Photography Serge Oryan

This is one of those recipes that just came together in my head in 3 minutes.

1. I wanted to bake a cake.

2. I didn’t want it to contain eggs, milk or butter.

3. A cake that uses black treacle.

You may wonder, what’s the occasion? I have friends visiting me tomorrow.

Why no eggs – no milk – no butter? Because during Lent many friends abstain from eating meat and dairy, therefore my guests will have no reason to say no to my cake.

Why black treacle? Well for the simple reason that I still have a bottle since Christmas and I want to finish it;-)

The resulting DELICIOUS cake had a dark color, strong flavor and viscous consistency. The combination of treacle and aniseed is the secret to this succulent cake. There’s something flavorful about this blend that lights up my mood even on bad days. For some the taste of treacle, might be very strong and for those who love this taste, close to licorice if I may say, will fall in love with this recipe.

You can always use milk instead of water or if desired, use half milk and half water. You may also substitute the black treacle with date molasses. And if you decide to use all-purpose-flour then I suggest you add 2 teaspoons of baking flower. Many options can be explored but my one-advise is not to skip the aniseed addition!

Black Treacle Cake Recipe


  • 3 cups self-rising flour
  • 2 tbsp ground aniseed
  • 1 cup vegetable oil
  • 2 cups black treacle
  • 1 ½ cups water
  • ½ cup slivered almonds


  1. Preheat oven to 180°C. In a bowl, mix flour and aniseed. Add oil and stir to make a paste.
  2. In a separate bowl, combine treacle and water. Add gradually to the flour paste and mix.
  3. Grease a cake mold and pour batter. Make sure it’s flat and even. Sprinkle with almonds.
  4. Bake for approximately 40-45 minutes, or until top is springy to the touch and a wooden skewer inserted comes out clean. Allow to cool for 15 minutes in the pan before transferring to a plate.

Juicy Christmas Turkey

Christmas Turkey - MayaOryanPopular restaurants and catering companies get more than a 100 orders of turkey each on 24 and 25 December every year. They start baking turkeys weeks before and store them in freezers. On same day, it’s stuffed, plated and delivered. No wonder I never liked it!

The secret to a juicy and flavored turkey is to be cooked on same day. It’s not complicated at all. It just takes time in the oven. It’s an easy recipe and is always a hero dish for main events like Christmas.

I like to use a lot of fruits in my recipe to flavor the turkey; it blends nicely with sautéed peas, carrots and sweet potatoes. Delicious!

If you buy a frozen bird, allow at least 24 hours to thaw. And when you take it out from the oven, remember to let it stand for about 30 minutes before carving.

Happy holidays to all!


  • 1 (5 to 6kgs) turkey
  • 1 orange, cut into wedges
  • 1 lemon, cut into wedges
  • 1 apple, cut into wedges
  • 6 dried apricots, chopped
  • 1/4 cup dried sultanas or cranberries
  • 2 sticks of cinnamon
  • 3 bay leaves
  • 1 tbs olive oil
  • 1 onion, sliced
  • 2 carrots chopped
  • 1/2 cup of parsley
  • 3 fresh rosemary sprigs
  • 1 tbsp dried oregano
  • 1 cup of white wine
  • 1/2 stick (50g) unsalted butter, melted
  • 1 tsp Dijon mustard
  • Salt and pepper
  • 1 oven bag size Large
  • 1 tbsp all-purpose flour


  1. In a small saucepan over medium heat stir 1 tablespoon of olive oil, the cinnamon, the bay leaves, the onion, the carrots and the parsley, until the onion is cooked and the carrots are tender. Discard cinnamon and bay leaves and set aside.
  2. Preheat oven to 200 degrees C.
  3. To make the turkey: Start with discarding neck and giblets. Rinse the turkey with the wine (or apple juice) over the sink. Don’t rinse with water.
  4. Mix the oregano, salt and pepper to the butter. Rub the butter mixture all over the turkey and between the turkey breast meat and skin.
  5. Put one tablespoon of flour in the oven bag and divide the remaining ingredients (orange, lemon and apple wedges, apricots, sultanas, rosemary and onion mixture) to place some in the main turkey cavity and some in the oven bag.
  6. Tie the legs together to hold the shape of the turkey. Put the turkey inside the bag and seal in. Place the turkey inside a roasting pan and position the pan on the lowest rack in the oven. Put 3 cups of water in the pan.
  7. Roast the turkey for 40 minutes. Reduce the oven temperature to 175 degrees C. And then cook again for about 21/2 hours or according to the weight of the turkey and the manufacturer’s instructions. Remove from oven. Take off the turkey of the bag and return it to the pan. KEEP THE LIQUID TO MAKE THE GRAVY.
  8. Pour 1 more cup of water into the pan. Continue roasting the turkey about 1 hour longer or until a meat thermometer inserted into the thickest part of the thigh registers 75 degrees C to 80 degrees C or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
  9.  Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
  10. To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with mustard, salt and pepper. Serve the turkey with the gravy.