TURKISH DELIGHT CAKE
230 g Stork Bake
280 g sugar
5 extra large eggs
270 g cake flour
10 ml baking powder
2 drops red food colouring
7 ml rosewater
75g Turkish Delight sweets, finely chopped
130 g icing sugar
Sugared roses
extra Turkish Delight sweets to decorate
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 5 ml 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 or 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 if prefered.
Nota:
Koek was ongelooflik lekker sy het ‘n cream cheese icing gemaak met bietjie rooswater ge-infuse en dan die lae tussen die koeke het sy Turkish Delight gesmelt en met cream cheese gemeng. Vir die koek op die foto is die koek resep 4 x gebak.
Foto: Louise Nel Bauermeister