Friday - - Good Food -

Prep time 20 mins Bak­ing time 1 hour Makes 1 cake 230g but­ter 280g sugar 5 ex­tra-large eggs 270g flour 2 tsp bak­ing pow­der 2 drops red food colour­ing 1½ tsp rose­wa­ter 75g Turk­ish de­light, finely chopped 130g ic­ing sugar Sug­ared roses, to gar­nish Pre­heat the oven to 180°C. Grease a ring cake tin. Beat the but­ter un­til soft and creamy. In a sep­a­rate bowl, beat the sugar and eggs to­gether un­til thick. Sift the flour and bak­ing pow­der into the egg mix­ture and fold in gen­tly. Next, fold in the but­ter. Add a drop or two of red food colour­ing and 1 tsp rose­wa­ter. Fold in gen­tly. Spoon half the mix­ture into the tin. Sprin­kle Turk­ish de­light pieces evenly over the mix­ture. Top with the re­main­ing bat­ter. Bake for about 1 hour or un­til a skewer in­serted comes out clean. Re­move from the oven, cool slightly and then in­vert on to a wire rack to cool com­pletely. Sift the ic­ing sugar and add a lit­tle warm wa­ter along with the re­main­ing rose­wa­ter. Stir to make a spread­ing con­sis­tency. Driz­zle the ic­ing over the cake and dec­o­rate with sug­ared roses.

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