- 220ml Milk
- 150ml Olive Oil
- 300g Flour
- 3 Tbsp Sugar
- 1 Tsp Baking Soda
For the Sugar Water
- 220g Sugar
- 440ml Water
Albanian Tespixhe is one of my favourite Albanian dessert recipes, a rich sugary cake (or you could say biscuit). Being more of a baked dough, it has a little nutty texture (although no nuts) and is really soft.
The best part about making this dessert recipe is the pattern marking, you can make your own stamp, keep it traditional or like me, I love letting my daughter do it for me – young minds can be so creative.
I find that Olive oil is the best oil to use but in Albanian a normal vegetable oil is used in nearly all Albanian recipes.
Make the Dough
Mix together the milk, oil, soda and 3 tablespoons of sugar over a medium heat. Once the mixture starts to bubble, remove from the heat add the flour and mix into a soft dough.
Grease with Oil a baking tray (traditionally a circle tray is used) - about 30cm is best and then roll the dough around the tray to give a smooth texture then press the dough into the tray. Be sure to get into all the edge and the best thickness is just less then 1cm - equally across the whole tray.
Traditionally triangle and dot patterns are pressed into the dough - not all the way through but deep. I like to experiment here to give my Albanian Tespixhe my own personal touch.
Bake in the oven on 180 degrees until golden - around 25 minutes
Make and use the Sugar Water
While baking, make the sugar water by mixing the water and cup of sugar together over a medium heat. Once boiling and the water is dissolved remove from the heat to cool. Once you remove the Tespixhe form the oven, cover with the sugar water. You want enough to completely cover and about 1cm up the tray to soak into the baked dough while cooling.
Once cool, refrigerate for at least an hour before serving.