Cake Pans

The Turkish kek and its pan

In Turkish homes, kek is the everyday cake: lemon, marble or plain, sliced thick and served with tea when guests drop by. It is usually baked in a ring-shaped pan called a kek kalıbı. The hole in the centre lets heat reach the middle, so a dense batter bakes evenly without drying at the edges.

Choosing a cake pan

• Özlife HARE bundt pan: a fluted ring in black and red for a classic bundt shape.
• Özlife Damla: a black decorative pan for a different pattern.
• Özlife Rente granite pan: a granite finish in green, a good fit for a colourful kitchen.

Not sure where to start? A fluted bundt like the HARE is the most versatile, because almost any kek or pound-cake recipe works in it. The decorative pans turn the cake itself into the decoration: dust it with icing sugar and it is ready for guests.

Diameters and capacities differ, so check the product page against your favourite recipe before you bake.

How to get a clean release

• Brush soft butter or oil into every groove with a pastry brush, then dust with flour and tap out the excess.
• Fill the pan no more than two-thirds full so the cake has room to rise.
• Bake on the middle rack and test with a skewer near the centre ring.
• Cool the cake in the pan for about 10 minutes, then turn it out onto a rack. Leave it much longer and it can stick as it cools.

Care

Wash by hand with warm soapy water and a soft brush to clean the grooves. Use wooden or silicone tools so you don't scratch the coating, and dry the pan fully before storing it.

Serve it the Turkish way

A slice of kek and a glass of tea is a classic pairing. Learn the method in our guide on how to brew Turkish tea. For savoury bakes, browse our Borcam dishes, or see all our bakeware.