You don’t need a special occasion to make up this delightful cake!  Any day can be a magical one with a slice of this Turkish Delight Cake!

 

This recipe was featured as part of the recipe feature in The Star and Daily News for Eid this year! I had no idea that there were so many fans of Turkish Delight…my kids call it the Narnia Cake because that’s when they first became really curious about this treat!

 

A slice of delicious…..

 

I did the photos for the Eid feature and then popped past Broadacres Superspar to visit my mentor and ‘other mother’, Pat Tarr, who then ordered ten triple layer cakes for the store!  I dashed back to Holi Cow and got baking at speed!  

 

 

Just a quick word on pistachios…the price has gone through the roof and is now around R300 – R360 per kilogram! You could just use toasted flaked almonds instead of the pistachios if you don’t want to break the bank!

 

The response to the KitchenAid competition has been phenomenal!  I am delighted to be giving away one of my kitchen ‘must haves’ – check out the competition on the link, https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

 

Turkish delight cake

 

Ingredients:

360g cake flour

300g sugar

25ml baking powder

2ml salt

125g soft butter

3 eggs

375ml full cream milk

15ml rose essence

 

For the Rose Icing

125ml butter

625ml icing sugar

2 x 250g cream cheese

 

A few drops of rose essence

A drop of red food colouring

50ml fresh cream

Turkish delight, to garnish

Pistachios, to garnish

 

Here’s how:

Place the cake flour, sugar, baking powder, salt and butter into a mixing bowl and use the paddle attachment to mix.

The ingredients should have a sandy consistency.

Lightly whisk the eggs and full cream milk and pour this into the flour/butter mix.

Add the rose essence and continue beating until the batter is smooth – do not over beat!

Tint the batter with food colouring and mix well while scraping the bottom of the bowl.

Divide the mixture into 3 x 20cm baking tins that have been greased and lined.

Bake in a pre heated oven at 170°C for 20 minutes.

Place the cakes on a wire rack and leave to cool.

 

To make the Rose Icing:

Beat the butter until light in colour and gradually add the sifted icing sugar.

Continue beating until the butter reaches a creamy consistency. 

Add the cream cheese and beat until smooth.  

 

Add the rose essence, fresh cream and pink food colouring and beat until the icing reaches a spreading consistency.

Sandwich the cakes with icing and then cover the top and side using a spatula.

Garnish with turkish delight pieces and pistachios.