Turkish Delight is one of those things people love or hate. I am firmly in the love camp. For me, it’s always had a hint of the exotic about it, those romantic Laurence of Arabia style adverts from the 80’s mean that this rose (or lemon) scented sweet is wonderfully evocative. What could be a more romantic tea-time treat than this showstopping Turkish Delight Cake?
I love Turkish Delight in all its forms; from the chocolate covered Fry’s version, to the sugar dusted boxes of these jellied fancies you get at Christmas. During my weekly shop I spotted a box of Turkish Delight thins from Morrison’s and I knew exactly what I’d do with them. My Turkish Delight Cake was born!
It’s a stunning looking (and tasting) cake. It looks fancier and harder to bake than it really is. If you can bake a sponge cake and mix up some buttercream, then you’ve got all the skills needed to make this cake.
Showstopping Turkish Delight Cake
8oz butter or margarine
8oz caster sugar
4 eggs (large)
8oz self raising flour
1.5 teaspoon baking powder
Zest of two lemons
For the buttercream:
250g icing sugar
250g butter (softened)
3 drops of Holy Llama Rose Extract Spice Drops
Red food colouring
Turkish Delight Thins (or similar)
Traditional Turkish Delight pieces
Pre-heat your oven to 180° and grease three 9 inch cake tins.
Cream your butter and sugar in a large mixing bowl. Add the rest of the ingredients and using a hand mixer combine until the batter is smooth and airy.
Divide your cake batter equally between the three tins (I weigh my filled tins to make sure they’re roughly equal) and bake in the oven for 20-25 minutes until an inserted skewer comes out clean. Leave to stand for 5 minutes before turning on to a wire rack to cool.
While your sponge cakes are cooling, sift your icing sugar and beat together with the softened butter. Add your drops of rose extract, beating thoroughly and tasting as you go. You can always add more, but you can’t take it away!
Once you’re happy with the flavour, add a few drops of the red food colouring and mix well and add more colouring until you’re happy with the shade of pink you’ve got. Make sure your buttercream is well combined and smooth.
On a cake stand or cake board (or wherever your cake is going to sit) put a heaped teaspoon of butter cream in the middle and position your first sponge cake on top of that. This will anchor your cake in place and stop it sliding about.
Cover the top of that sponge layer with a thin spread of buttercream and put your second sponge on top of that. Repeat the process with the third sponge layer.
Now for the slightly time consuming bit; using a palette knife spread the rose buttercream around the sides of the cake. I found it easier to plaster on more buttercream than I needed and then smooth it off. It doesn’t have to be a perfect finish, but cover it as best you can, this is easier if your buttercream is soft. If if’s too hard, give it another beating.
Once the sides of the cake are covered, spread a thick-ish layer of buttercream on the top. I usually ripple the buttercream with the knife, but you can do a smooth finish if you’d prefer. Cut the Turkish Delight Thins in half into triangles and do the same with the Turkish Delight pieces, although they will look more like pyramids.
Arrange the Turkish Delight thins and pieces on top of the cake in whatever way you think looks good. I did haphazard rows of thins with the pieces dotted about.
My Turkish Delight Cake is a real treat. It’s rich and sweet and absolutely packed with the traditional flavours of Turkish Delight; from the light lemon zested sponge, to the sweet rose scented buttercream – it’s a treat and a half for Turkish Delight fans!
If you enjoyed this recipe, you might also like my Romantic Rose Cupcakes.