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A Turkish delight cake topped with pink icing in a swirled flower pattern and finished with pink roses. Tried & Tested

Turkish delight cake

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2.7 stars based on 10 ratings

Turkish delight can be a bit like marmite – you either love it or hate it. If you are a turkish delight lover however then you are sure to enjoy this delicious cake. This soft sponge consists of bitesize pieces of turkish delight and is sandwiched and covered with a floral rose water buttercream. Impress your friends and family with this rose piped design and your cake is sure to be a show stopper that everyone is talking about.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:medium

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Ingredients

For the sponge

  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) medium
  • 150ml 5⅛ fl oz Sunflower oil
  • 150ml 5⅛ fl oz Milk (whole)
  • 1tsp 1tsp Bicarbonate of soda
  • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  • 110g 4 oz Turkish delight rose and lemon flavours
  • 25g 1 oz Walnuts chopped
  • 25g 1 oz Sultanas
  • 25g 1 oz Candied peel

For the buttercream

  • 600g 21¼ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 300g 10⅝ oz Butter (unsalted)
  • 1tsp 1tsp Rose water (we use Nielsen-Massey) Rose water
  • 20g ¾ oz Milk (whole)
  • Pink food colouring

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (170°C fan, gas mark 5).  Grease and line two 8″ sandwich tins.

  2. Classic mode Step 2

    Prepare the Turkish Delight by slicing it into small pieces. It may help to sprinkle some icing sugar before chopping to prevent the turkish delight sticking together and to the knife.

  3. Classic mode Step 3

    Whisk the sugar and eggs together until light and frothy.

    Ingredients for this step

  4. Classic mode Step 4

    Gradually whisk in the oil, followed by the milk.

    Ingredients for this step

    • 150ml 5⅛ fl oz Sunflower oil
    • 20g ¾ oz Milk (whole)
  5. Classic mode Step 5

    Mix together the bicarbonate of soda and flour, then add to the mixture mixing well to combine.

    Ingredients for this step

    • 1tsp 1tsp Bicarbonate of soda
    • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  6. Classic mode Step 6

    Stir in the Turkish delight, walnuts, sultanas and candied peel.

    Ingredients for this step

    • 110g 4 oz Turkish delight rose and lemon flavours
    • 25g 1 oz Sultanas
    • 25g 1 oz Walnuts chopped
    • 25g 1 oz Candied peel
  7. Classic mode Step 7

    Half the mixture equally between the two cake tins and bake in the oven for approximately 30 minutes or until cooked throughout. This can be tested by inserting a skewer into the centre of the cake, if the skewer is clean when removed the cake is ready to be removed from the oven.

  8. Classic mode Step 8

    Allow the cakes to cool in the tins for 5 minutes before turning out on to a wire cooling rack.

  9. Classic mode Step 9

    To make the buttercream, beat together the butter and icing sugar, gradually incorporating milk until you reach the desired consistency.

    Ingredients for this step

    • 600g 21¼ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 300g 10⅝ oz Butter (unsalted)
    • 20g ¾ oz Milk (whole)
  10. Classic mode Step 10

    Add a few drops of pink food colouring and the rose water and mix until fully incorporated.

    Ingredients for this step

    • Pink food colouring
    • 1tsp 1tsp Rose water (we use Nielsen-Massey) Rose water
  11. Classic mode Step 11

    Spread some of the buttercream on top of one of the sponges, using the other sponge to sandwich and assemble the cake.

  12. Classic mode Step 12

    Using a palette knife spread a thin layer of buttercream all over the cake until completely covered.

  13. Classic mode Step 13

    Fill a piping bag with the remaining buttercream in order to pipe the roses. As a guide use a circular cookie cutter, the size that you would like your roses to be, and gently press into the cake to mark out where your roses will need to be piped.

  14. Classic mode Step 14

    To finish your cake, pipe your roses using an anti clockwise motion. You may want to practice on some greaseproof paper before decorating your cake.