Cakes Around The World: Traditional Cakes From Different Cultures

Similar to fashion or music, culinary arts differ greatly across nations or regions. These variations result from the distinctive components found in each location as well as the tastes developed over centuries of savouring certain flavours. This post will introduce you to ten classic birthday cakes or plain cakes from throughout the globe, all of which are equally tasty but have different ingredients and recipes.

France: Galette Des Rois

The name of this cake in English is “King’s Cake.” People used to eat it in the first week of January after Christmas, but now it’s so famous that many restaurants serve it all month. There are layers of rich almond cream inside the buttery puff pastry, and powdered sugar covers the whole thing. Everything is prepared and then cooked until the outside is browned and golden.

Germany: Black Forest Cherry Cake

This cake is a classic favourite from the Black Forest area in southeast Germany. Though its roots are said to be Swiss, Germans are credited for perfecting and popularising it globally. The cake has layers of chocolate cake between cherries and extra cherries for adornment, along with whipped cream and chocolate shavings on top. Black Forest cake also exists in Sweden, albeit it is quite different from the German original recipe since it uses whipped cream and meringue.

Turkey/ Greece: Revani

Baklava, a treat prepared from layered pastry, honey, and dried fruits, is well-known across the Arabic world, particularly in Turkey. They do, however, also offer a broad variety of other, less well-known sweets and pastries.

Made with semolina and a hint of lemon, revani is a delicious cake. This usually soaks the cake in orange sauce, which makes a dry cake tastier and more liquid. Because Greek and Turkish food share a past and a practice of making cakes like this, you can find it in both. 

Japan: Mochi

Made from rice paste, mochi is a classic Japanese cake. Although it’s usually made on New Year’s Eve, it may be eaten all year round in soups and ice cream recipes. There is an infinite variety of Mochi cakes accessible due to the versatility of rice paste and its ability to be blended with many different components.

India: Mawa Cake

The base of mawa cakes is almonds or cashews, and they taste like nuts and cinnamon. Mawa, which is made by slowly cooking milk until all the liquid is drained, gives these cakes their unique depth. People in Mumbai used to buy these cakes at Irani cafés, but now fast food chains and modern places have taken their place. However, people in the city still enjoy them. 

New Zealand & Australia: Pavlova

The famous Russian ballet dancer Anna Pavlova inspired this meringue treat while she was in New Zealand. But both Australians and New Zealanders are still arguing about where it really came from. Pavlova can be made in a lot of different ways, but most of the time, it is served with strawberries and kiwis on top. By adding maize flour to the usual meringue ingredients, the cake keeps its soft, marshmallow-like middle while getting crunchy on the outside. 

Mexico: Tres Leches Cake (Three Milks Cake)

This rich, milk-based sponge cake comes from Mexico and is becoming more and more popular all over South America. Condensed, evaporated, and ordinary milk are the three varieties of milk that are absorbed into the butter sponge cake foundation before it is baked. Melted cheese or whipped cream is often placed on top. The outcome is a thick, very moist cake that tastes considerably different from regular sponge cakes.

South Africa: Vetkoek “Fat Cake”

The first Dutch settlers in South Africa brought the so-called “Fat cakes” with them. Since then, they have become very famous in the African country. Adding currants and figs to the cake batter makes this “cake” more like a pie. After shaping the dough into tiny, spherical balls, it is deep-fried in oil and covered with honey, syrup, or sugar. For a savoury variation, these pastries may also be filled with cheese, jam, or even different kinds of meat.

Scotland: Dundee Cake

In traditional recipes, the Dundee cake is made with raisins, currants, and sometimes cherries. It is a type of Scottish fruit cake. Even though it looks thick, the Dundee Cake is light in texture and tastes rich. Adding Scottish whisky to food improves both its flavour and moisture content. Almonds are usually placed in concentric rings on top to decorate it.

Italy: Panettone

Traditionally served as a dessert cake on Christmas and New Year’s Eve, panettone is a sweet bread loaf from northern Italy. It feels like bread on the inside, but within are raisins and candied fruits. Serves of panettone often include sweet liqueurs like amaretto or hot beverages like hot chocolate.