Desserts, Gata bread 2

Gata Bread

A thick gorgeous, aromatic, golden outside, soft and sweet inside Armenian cake. Gata can be found in variety of size, shape, fillings and versions. In old times, gata was baked inside the tandoori oven but nowadays, gata is baked in the ovens. This cake is HEAVENLY DELICIOUS.  trust me,  if do not try this cake, you are a looser 🙂 In Iran you can find this beautiful gata cake in most of bakeries.


Ingredients for the dough

  • 2 ½ cups of all-purpose flour
  • 1 whole egg plus white from other egg
  • 1 yolk egg
  • 20 g unsalted butter
  • 2/3 cup clotted cream
  • 1 large orange zest
  • 1 Tbsp sugar
  • 1 Tsp. baking powder
  • Pinch of salt
  • 1 Tbsp. milk


Ingredients for the filling

  • ¾ cup sugar
  • 20 g unsalted butter
  • ½ Tsp cinnamon powder
  • ¼ Tsp nutmeg powder
  • ½ cup raisins
  • 2/3 cup crushed walnuts

Using a blender and mix sugar and butter for 2-3 minutes. Then add clotted cream, one whole egg and whites of other egg, and mix for 2 minutes more. In other bowl, mix flour with salt and baking powder.
Add flour in two steps and mix 2 minutes. Now add orange zest and knead the dough until orange zest combined with dough. Cover the dough and place it in the fridge for 30 minutes.

While dough is in the fridge, prepare the filling. In a bowl with sugar and butter, add cinnamon, nutmeg and flour. Mix all ingredients and make it crumbly. Now, add crushed walnuts and raisins to the flour and mix well.

Preheat the oven at 190C.
Sprinkle some flour on the working surface and place the dough on the surface and spread it. Put the filling on the centre of the dough and gather the sides of the dough and give a round shape. Spread pinch of flour top on the surface of the dough and gently seal the edges.

Grease the baking pan , and line the pan with parchment paper. Place the dough in the pan and gently tap on the dough. Mix egg yolk with 1 Tbsp milk and brush top of the cake. Using a flok and make a pattern top of the dough.
Place it in the oven and bake it for 30 minutes.
This heavenly delicious cake can be saved for a week in the fridge.








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