Turkish Delight Cake

One of my dear friends (and fellow lovers of Turkish Delight) has been away in Africa for the last month visiting family and so I knew I wanted to bake a special cake for her return and I was really pleased with the results! Apologies for the poor quality of photos (lost the camera so used my phone, then forgot to take a photo of it before it was cut!). 

I think this cake is perfect for when you want something a little more special than a normal sponge and the flavours of chocolate and rose work brilliantly together, producing a light, summery, scrummy cake. Let me know what you think when you bake it!

Yummy Mummy's Turkish Delight Cake

8oz/200g self raising flour,
8oz/200g castor sugar,
8oz/200g Stork,
4 large eggs,
3 heaped desertspoons of Green and Blacks cocoa (you can add more or less to your taste),
4 bars of Fry's by Cadburys Turkish Delight.

8oz icing sugar,
4oz Stork,
Pink food colouring (I used Wilton's gel colour, you only need a small amount to get a rosy pink colour),
2tsp rose water.

100g milk chocolate chips.


1. Preheat the oven to 200/180 fan/gas mark 6.
2. Mix together the self raising flour, castor sugar, Stork, eggs and cocoa. Divide evenly between two round cake tins, lined with foil.
3. Chop each bar of Turkish Delight into 6 pieces. Push gently into the top of the raw cake mix, spreading them evenly so that when the cake is sliced there will be Turkish Delight in every slice.

4. Bake in the oven for 20-25 minutes until cooked. Leave to cool completely on a wire rack before removing the cakes from the tin. The Turkish Delight will have sunk into the middle of the cake but if any have gone right to the bottom waiting until it is cool will stop them being pulled out on the foil.

5. Mix together the icing sugar, Stork, pink food colouring and rose water, taste it to check it is rosy enough for you, if you add more use it sparingly. I like to leave this in the fridge for half an hour to firm up.

6. Spread half the buttercream onto one cake and sprinkle over half the chocolate chips. Repeat, putting the top cake on and topping with buttercream and chocolate chips. 

I have been keeping this cake in the fridge due to the 30 degree heat! Hope you enjoy it as much as we have! I will definitely be making this one again!!

xxx