Traditional Perok Cake Recipe (Pontian + Armenian Inspired)

A Lost Recipe, A Lasting Memory

Some recipes are more than just food; they’re memories, traditions, and a way to hold onto the people we love. My pappou’s favourite dessert was Pontian Perok Cake, a strawberry jam-topped treat my yiayia perfected over the years. He would always talk about it with that nostalgic twinkle in his eye, but no matter how many times we asked, a written recipe never surfaced. His instructions were vague at best -something about cake, jam, and tradition, but not much else to go on.

After he passed, we were left with the bittersweet task of emptying his home. And there, tucked away in an old drawer, was the recipe. A few scribbled notes, no precise measurements, just enough to remind us of what had been. It felt like he had left us one last gift.

Filling in the Gaps (With a Little Help From the Internet)

Now, this handwritten gem had about as much precision as a pirate’s treasure map. So, naturally, I turned to the modern-day oracle: Reddit. A kind soul from an Armenian family had posted a strikingly similar recipe, using apricot jam. Given the historical crossovers between Pontian, Armenian, and Russian villages, it made sense. It was one of those “Ah-ha!” moments where I realized food really does tell the story of our ancestors’ shared history. (Side note: Massive shout-out to this Reddit user for unknowingly helping me piece this together.)

Traditional Perok Cake Recipe (Step by Step)

Ingredients:

• 250g of unsalted softened butter
• 1 cup caster sugar
• 1 whole egg
• 2 egg yolks
• 1 tsp vanilla
• 1 cup sour cream (or natural Greek yogurt)
• 3 cups flour (sifted)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup jam (Pappou’s favourite was strawberry, but any flavour works)
• 1 shot of ouzo (optional, but my yiayia always used it; if you have it, use it!)

Method:

1. Preheat oven to 175°C (350°F).
2. Cream together the butter and sugar until fluffy and delightful.
3. Mix in the egg, egg yolks, vanilla, and yoghurt (or sour cream)

1. Sift in the flour, baking powder, and salt, then fold it all together.
2. Reserve a small handful of batter and mix in a little more flour to form a firmer dough for the lattice top.

1. Spread the main batter into a greased 9-inch round pan (try and use a pan that isn’t high but if you don’t have one, don’t stress)
2. Top generously with jam. No measurements here just go with what feels right – I used about a cup.
3. Roll out the reserved dough and cut strips
4. Brush with leftover egg whites for a glossy finish.

1. Bake for around 50 minutes or until golden brown and a knife comes out clean.
2. Let it cool

Tips for the Best Perok Cake (What I’d Do Differently Next Time)

• Use a shallower pan. My mum confirmed yiayia’s version was always on the shorter side, which made the jam feel more prominent. Lesson learned!
• Actually use the ouzo. I didn’t have any on hand this time, and while the cake was delicious, I suspect that little splash of Greek magic would’ve elevated it even more.

Making this Pontian Perok cake was more than just an attempt to recreate a recipe; it was a way to reconnect with my pappou, to honour the stories and flavours of our family’s past. And while I may not have his exact memories of the cake, I’d like to think he’d approve.]

For more dessert ideas, visit my desserts page. And for more of Pappou’s favourites, click here!

Traditional Perok Cake with Strawberry Jam

A nostalgic Pontian/Armenian jam cake, made in honour of my pappou. A tender, slightly crumbly cake base topped with jam and a simple lattice crust.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10 people

Course: Dessert

Cuisine: armenian, Greek, pontian, russian

Ingredients Method Notes

Ingredients

  

• 250 g softened butter
• 1 cup caster sugar
• 1 whole egg
• 2 egg yolks
• 1 tsp vanilla extract
• 1 cup sour cream or natural Greek yogurt
• 3 cups plain flour sifted
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup jam any flavour jam works. I used strawberry!
• 1 shot of ouzo optional, but traditional

Method

 

1. Preheat oven to 175°C (350°F) and grease a 9-inch round baking dish.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add in the egg, egg yolks, vanilla, and sour cream/yoghurt. Mix until combined.
4. Sift in flour, baking powder, and salt. Gently fold until a thick batter forms.
5. Set aside a small handful of batter and mix in a little extra flour until it’s firm enough to roll out for the lattice top.
6. Spread the remaining batter evenly into the prepared pan.
7. Top with jam, spreading it evenly across the surface.
8. Roll out the reserved dough, cut into strips, and lay them over the jam in a lattice pattern.
9. For a glossy finish, brush the lattice with leftover egg whites.
10. Bake for 50 minutes, or until the top is golden and a knife inserted into the cake comes out clean.
11. Allow to cool before slicing (if you have the patience). Enjoy!

Notes

• Use a shallower pan for a more traditional texture where the jam shines through.
• If you have ouzo, don’t skip it. It adds a subtle depth of flavour.
• The lattice is optional. Feel free to cover the top entirely or leave it without any dough.

FAQs: Traditional Perok Cake Recipe