Turkish Delight Cake


Cake Mix
  • 8.5 oz-240g self-raising flour (sifted)
  • 1 teaspoon bicarbonate of soda
  • 2 medium eggs (free-range)
  • 1.4oz-40g caster sugar
  • 4.9 oz-140g golden caster sugar
  • 5.4 fl oz-160ml sunflower oil
  • 5.4 fl oz-160ml semi skimmed milk
  • 3.5 oz-100g rose Turkish delight (diced)
  • 1.1oz-30g unsalted pistachios (weigh with shells on, then de-shell and crush the nuts)
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
Rose Buttercream
  • 4.4 oz-125g unsalted butter (room temp/soft)
  • 8.8oz-250g icing/powdered sugar (sifted)
  • 1 tablespoon rose flavouring
  • 1 tablespoon semi-skimmed milk
  • 2 drops pink food dye
  • White chocolate shavings
  • Edible silver glitter spray
  • Wafer flowers


  1. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven
  2. Grease an 8inch cake tin and set to one side
  3. In a large mixing bowl start the cake mix and cream together the eggs and sugar using an electric whisk/stand mix until light in colour and well combined
  4. Add the sifted flour and bicarbonate of soda, combine again until a smooth batter
  5. Add the oil in stages, mixing in-between each addition until all oil has been used. Repeat this method with the milk
  6. Add the lemon zest and juice, mix one last time with the mixer
  7. Finally, add the diced Turkish delight and crushed pistachio nuts and mix with a wooden spoon gently until evenly distributed
  8. Spoon into the pre-prepared tin and pop into the oven for 50-55mins
  9. Check with a skewer in the centre of the cake, if it comes out clean- it is ready
  10. Remove the cake from oven. Allow to cool in the tins for 20 mins before removing and allowing to cool completely
  11. Whilst the cake is cooling, make the rose buttercream that will be used for the decoration. In a large mixing bowl, add the soft butter and mix into a butter paste. Add the sieved icing sugar and mix until combined, add the milk and mix again- it should start looking smoother now
  12. Add the rose flavouring and mix again
  13. Finally add the pink food dye to the icing and mix one last time until well combined. Set to one side until you are ready to decorate the completely cool cake
  14. Slice the top of the cake horizontally using a cake slicer or large sharp knife to leave a flat surface
  15. Using the buttercream, cover the top of the cake/ leaving the sides bare
  16. Dust the top and side of the cake with edible silver glitter, white chocolate shavings and the wafer flowers (or whatever decoration you have selected)
  17. Serve and enjoy!!!!!

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