The Hungarian Christmas cake recipe, better known as Mákos Tészta to the locals, is a sweet and crumbly cake.
It might seem a little unconventional, but it’s become a favorite at many Christmas dinners around Hungary.
It’s usually prepared in December (after Christmas Eve); according to some recipes, it’s a dessert for sharing. The recipe is most commonly made with sweetened curd cheese.
I did try the original Hungarian version, but I also added lemon zest and a touch of rum because I wanted something with more Christmas spirit. The Cake is dense, crumbly, and very delicious!
How To Make Hungarian Christmas Cake Recipe?
Preparation Time: 45 mins
Cook Time: 35 mins
Total Time: 1 hour 20 minutes
Serve: 4 Servings
- White flour 550 g
- 100g butter
- 100g caster sugar
- 2 medium eggs +1 egg to grease on top
- 1 tsp vanilla extract
- 250g plain flour
- 1 heaped tsp baking powder
- 2 tbsp plain yogurt (plus a little extra to brush on top of the Cake)
- 10-15 almonds + 1 whole almond for decoration.
- Poppy seeds 200 g
- Chopped walnuts 250 g
1. Preheat your oven to 170C (fan). Grease an 8″ cake tin with butter.
2. Whisk the eggs, sugar, and vanilla until well-mixed.
3. Melt the butter in a large pan on medium heat, then mix in the egg mixture.
4. Add the plain yogurt and mix well to combine. Pour this mixture into your prepared tin and spread it evenly without any streaks or peaks. Top with almonds and chopped walnuts as decoration (optional).
5. Mix the flour, baking powder, and poppy seeds in a separate large bowl. Mix until well combined.
6. Add the dried fruits to the bowl and mix in well by hand. Try to break up any big pieces of dried fruit with your hands.
7. Pour the dry ingredients on top of the egg mixture in your tin and spread evenly over the Cake (do not smooth out).
8. Place your whole almond on top of the Cake, then brush a little yogurt onto it (optional).
9. Bake for 30 minutes to 1 hour. The Cake is made when it cracks a little on top, and the sides come away from the tin.
10. Leave to cool in the oven for 30 minutes with the door closed.
11. When fully cooled, remove from the tin and make your slices as desired!
12. Store any uneaten slices in an airtight container out of direct sunlight for up to 5 days!
Nutrition Facts Of Hungarian Christmas Cake Recipe
- Calories: 682
- Fat: 40.6 g
- Saturated Fat: 16.9 g
- Total Fat: 64 g
- Cholesterol: 116 mg
- Sodium: 715 mg
- Potassium: 188 mg
- Total Carbohydrates: 66.9 g
- Sugars: 3.2 g
- Protein: 9.
Benefits Of This Cake
1. Healthy: The homemade recipe contains no butter, milk, refined sugar, or white flour.
2. Delicious: The Cake is crumbly and delicious with a light texture. It’s sweet but also has a tangy flavor. If you are not a fan of cloves, you can leave them out!
3. Easy to make: This recipe will teach you the proper way to bake cakes by hand and allow you to try out your baking skills!
4. A crowd-pleaser: This recipe can be prepared and cooked one day or two weeks ahead of time.
5. Versatile: You can easily freeze your Cake and enjoy it later.
6. Tasty: This addictive Cake will keep in the fridge for 5 days and is the perfect dessert after a Christmas lunch!
Where Can I Buy Hungarian Cake Beigli?
I found a Hungarian shop online which sells adorable baked goods. They are not always available in the UK, but they have a good selection of Hungarian small-batch confectionery and food products such as cookies, cakes, and pastries.
I really liked their 5-in-1 cake (my favorite) because you can eat it as is or use it to make different desserts like cheesecake, chocolate cake, or ice cream!
Hungarian Cake is a bit like a torte or a fruitcake. It is dense, crumbly, and so delicious. You can have it on its own or with cream!
It keeps for 5 days in the fridge, which means you can prepare it in advance for the week and enjoy a slice when you want.
This Hungarian cake recipe is an ideal treat for Christmas.
Hi, I’m Mary, and I’m a cake maker here at Cakerecipenow.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!