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Turkish delight cake

Turkish delight cake

Serving size: Serves 8
Cuisine type: Eastern European
Cooking time: More than 1 hour
Special options: Kid friendly, Low Carb, Low cholesterol
Course: Dessert
Favourite flavours: Cakes/baking

INGREDIENTS

250g unsalted butter, at room temperature
1 cup caster sugar
4 eggs
finely grated zest of 2 lemons
½ cup Greek style yoghurt
¼ cup lemon juice
1 teaspoon rosewater
250g fine semolina
125g almond meal
¾ cup self raising flour
double cream and icing sugar, to serve

Syrup
1½cups caster sugar
¼ cup honey
1 cup water
¼ cup orange juice
1 teaspoon rosewater
1 cassia stick
4 cardamom pods, bruised
½ cup dried rose buds
¼ cup pistachio kernels, halved
½ cup diced turkish delight
METHOD

Pre-heat oven to 180°C/ 160°C (fan-forced). Grease and line a 20cm square cake pan with baking paper.

Beat butter and sugar in a bowl with an electric mixer until pale and creamy. Add zest. Gradually add eggs, one by one, beating each one until well combined.

Add yoghurt, lemon juice, rosewater and then sifted and combined semolina, almond meal and flour; gently fold in until just combined. Spoon Into prepared pan, smooth over top.

Cook for 50-55 minutes or until top is golden brown and a skewer comes out clean when inserted into centre of cake.

Meanwhile, to make syrup. Place all ingredients except for the pistachios and turkish delight in a medium saucepan. Stir over a low heat until sugar dissolves, bring to boil; remove from heat Refrigerate until cool. Stir in pistachios and Turkish delight.

Remove cake from oven and allow to cool slightly in pan. Turn out onto a serving plate and spoon over syrup.

Serve warm or cool with a big dollop of double cream in the centre; dust with icing sugar.

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Tip: Try "lamb & potato" or "Low GI"
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