Rose Turkish Delight & Pistachio Cake ©
About the Recipe
This cake always makes me think of the 'White Witch" in C.S Lewis' novel 'The Lion, The Witch & The Wardrobe. My mum always used to quote "Would you like some Turkish delight?" to me and my 3 sisters when we were children. Who knew it would end up inspiring one of my bakes as an adult?!
Ingredients
Cake Mix
· 8.5 oz-240g Self-Raising Flour (sifted)
· 1 teaspoon Bicarbonate of Soda
· 2 Medium Eggs (free-range)
· 1.4oz-40g Caster Sugar
· 4.9 oz-140g Golden Caster Sugar
· 5.4 fl oz-160ml Sunflower Oil
· 5.4 fl oz-160ml Semi Skimmed Milk
· 5.2 oz-150g Rose Turkish delight (diced into medium chunks)
· 1.7oz-50g Unsalted Pistachios (blitzed in a food processor)
· Zest of 1 Lemon
· 1 tablespoon Lemon Juice
Rose Buttercream
· 4.4 oz-125g Unsalted Butter (room temp/soft)
· 8.8oz-250g Icing Sugar (sifted)
· 1/2 teaspoon Rose Flavouring
· 1 tablespoon Semi-Skimmed Milk
· 2 drops Pink Food Dye
· 1 tablespoon Freeze Dried Raspberries
Decoration
· Edible Silver Glitter (optional)
Preparation
1. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven
2. Grease an 8inch cake tin and set to one side
3. In a large mixing bowl start the cake mix and cream together the eggs and sugar using an electric whisk/stand mix until light in colour and well combined
4. Add the sifted flour and bicarbonate of soda, combine again until a smooth batter
5. Add the oil in stages, mixing in-between each addition until all oil has been used. Repeat this method with the milk
6. Add the lemon zest and juice, mix one last time with the mixer
7. Finally, add the diced Turkish delight and crushed pistachio nuts and fold in with a wooden spoon until evenly distributed
8. Spoon into the pre-prepared tin and pop into the oven for 50-55mins
9. Check with a skewer in the centre of the cake, if it comes out clean- it is ready
10. Remove the cake from oven. Allow to cool in the tin for 20 mins before removing and allowing to cool completely
11. Whilst the cake is cooling, make the rose buttercream. In a large mixing bowl, add the soft butter and mix into a butter paste. Add the sieved icing sugar and mix until combined. Add the milk and mix again- it should start looking smoother now
12. Add the rose flavouring and freeze dried raspberries, combine again
13. Finally add the pink food dye to the icing and mix one last time. Set to one side until you are ready to decorate the completely cool cake
14. Slice the top of the cake horizontally using a cake slicer or large sharp knife to leave an even and flat surface
15. Using the buttercream, cover the top and sides of the cake
16. Dust the top of the cake with edible silver glitter if using
17. Serve and enjoy!!!!!