By Laura Brady
Turkish delight friendship cake
6 steps
Cook:40min
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.
Updated at: Thu, 17 Aug 2023 06:03:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories408.7 kcal (20%)
Total Fat23.8 g (34%)
Carbs45.5 g (17%)
Sugars32.5 g (36%)
Protein5 g (10%)
Sodium289.7 mg (14%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the Cake
175gbutter
softened, plus extra for greasing
175gcaster sugar
3eggs
large, beaten, at room temperature
1 teaspoonvanilla extract
3 tablespoonswhole milk
175gself-raising flour
1 teaspoonbaking powder
75gpistachios
roughly chopped
For the Buttercream
Instructions
Step 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.
Step 2
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.
butter175g
caster sugar175g
Step 3
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.
eggs3
vanilla extract1 teaspoon
whole milk3 tablespoons
Step 4
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.
self-raising flour175g
baking powder1 teaspoon
pistachios75g
Step 5
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.
Step 6
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.
rose water1 teaspoon
vanilla extract1 tsp
honey10g
salted butter100g
icing sugar200g
pistachios25g
pink gel food colouring
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