Turkish Delight
A real treat for fans of this traditionally rose-infused sweet. With a rich chocolate sponge and a floral buttercream, the pomegranate molasses adds a Turkish-inspired tang that balances the sweetness, but you could use lemon juice instead. Hands-on time 35min, plus cooling. Cooking time about 55min. Serves 10
FOR THE CAKE
75g unsalted butter, chopped, plus extra to grease
150g dark chocolate (70% cocoa solids), chopped
2tsp instant coffee granules 75g vegetable oil
100ml soured cream
175g light brown soft sugar 3 medium eggs
175g self-raising flour 3tbsp cocoa powder
FOR THE ROSE BUTTERCREAM
250g unsalted butter, softened 250g icing sugar, sifted 2tbsp pomegranate molasses or lemon juice
1tsp rose water, we used Nielsen-massey
Pink food colouring, optional
TO DECORATE 150-200g Turkish delight 15g pistachio kernels, roughly chopped
Fresh or dried rose petals or buds, optional
1 Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 900g loaf tin with baking parchment.
2 For the cake, in a large heatproof bowl set over a pan of simmering water, melt the butter, chocolate and coffee granules, stirring occasionally, until smooth. Remove bowl from the heat and stir in the oil, followed by the soured cream. Whisk in the sugar, then the eggs. Sift in the flour, cocoa powder and a pinch of salt and stir until smooth.
3 Scrape mixture into lined tin and bake for 45-50min, or until a skewer inserted in the centre comes out almost clean. Do not overbake, as this will make it dry.
Leave to cool in tin for 30min; transfer to a wire rack to cool completely.
4 When cool, make the buttercream. Using a freestanding mixer or a handheld electric whisk, beat the butter and ½ the icing sugar in a large bowl until completely smooth (go slowly at first to avoid a cloud of icing sugar). Add remaining icing sugar, pomegranate molasses or lemon juice and rose water and beat until light and fluffy. Add food colouring, if using, to dye to a nice bright pink.
5 To assemble, slice the cake in ½ horizontally and roughly chop a few pieces of Turkish delight. Spread ⅓ of the buttercream on top of the bottom ½ of the cake and arrange the chopped Turkish delight on top. Lay on the top ½ of the cake. Pipe (see GH Tip) or spread remaining buttercream on top and decorate with the remaining whole Turkish delight, pistachios and rose petals (if using). Serve in slices.
PER SERVING 721cals, 6g protein, 42g fat (22g saturates), 79g carbs (63g total sugars), 2g fibre TO STORE Keep in an airtight container at room temperature for up to 2 days.