Monday, 13 June 2016

Turkish delite cake.

 230g Stork Bake 280g sugar 5 extra large eggs 270g cake flour 10ml baking powder 2 drops red food colouring 7ml rosewater 75g Turkish Delight sweets, finely chopped 130g icing sugar Sugared roses and extra Turkish Delight sweets to decorate
Method: Beat the Stork Bake until soft and creamy. In a separate bowl, beat the sugar and eggs together until thick and light. Fold the sifted flour and baking powder gently into the egg mixture. Fold the Stork Bake in. Add a drop or two of red food colouring and 5ml rosewater. Fold gently then spoon half of the mixture into a greased ring pan. Sprinkle the Turkish Delight pieces over the batter. Top with remaining batter and bake at 180ºC for about an hour until a skewer inserted comes out clean. Remove from the oven, cool, and then invert onto a cooling rack and cool completely. Sift the icing sugar and add a little warm water along with the remaining 2ml rosewater. Stir to make a spreading consistency. Add a few drops of colouring if you prefer. Drizzle over the cake and allow to run down the sides. Decorate the cake with sugared roses.

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