Turkish delight friendship cake

Turkish delight friendship cake

By
From
Recipes From a Normal Mum
Serves
12
Photographer
David Loftus

I made this for a very new friend who is a welcome tonic in my life. When pregnant she was addicted to all things flowery so I made her lavender shortbread and dainty violet creams. She even named her daughter Poppy. I am very lucky to be her godmother.

This cake is light, easy to make and, best of all, reminiscent of proper Turkish delight without the intense, concentrated sugar high. If the pistachios are threatening to blow the budget, leave them out. You can always use walnuts instead.

For the cake:

Ingredients

Quantity Ingredient
175g butter, softened, plus extra for greasing
175g caster sugar
3 large eggs, beaten, at room temperature
1 teaspoon vanilla extract
3 tablespoons whole milk
175g self-raising flour
1 teaspoon baking powder
75g pistachios, roughly chopped

For the buttercream:

Quantity Ingredient
1 teaspoon rose water
1 teaspoon vanilla extract
10g honey
100g salted butter, softened
200g icing sugar
pink gel food colouring, (optional)
25g pistachios, roughly chopped

Method

  1. Grease and line a 22 x 18 cm tin with baking paper. Preheat the oven to 170°C and place the shelf in the centre. To make the cake, cream the butter with the sugar until really light and creamy – this takes about 4 minutes in a stand mixer, 5 minutes with a handheld mixer or 10 minutes with a wooden spoon. Add the eggs gradually, dribble by dribble, mixing after each addition. Mix in the vanilla and milk. If the mixture curdles or looks grainy, add a tablespoon of flour to rebind the mixture.
  2. Sift the flour and baking powder and then, in thirds, fold it into the butter mixture using a large metal spoon in a cutting motion. Gently fold in the pistachios. Pour the batter into your tin and bake for 35–40 minutes, or until golden on top and a skewer comes out clean. Leave to cool on a wire rack and remove from the tin as soon as it is cool enough to handle.
  3. Make the buttercream. Beat the rose water, vanilla, honey and butter in a bowl until soft and creamy, using an electric mixer or a wooden spoon. Add a tablespoon of icing sugar at a time and beat after each addition until soft and fluffy. Add a dab of colouring if you are using it. Spread the buttercream over the cake and top with pistachios. Serve to friends, new and old.

Ideas for rose water

  • Add a teaspoon to lemonade or chilled Prosecco for a floral drink. Or add a drop to harissa to make a Middle Eastern marinade. Or a teaspoon in buttercream changes a simple Victoria sponge into something special. Or dot it onto light bulbs for the aroma of summer even in the darkest winter.
Tags:
Great British Bake Off
Holly
Bell
Mum
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