Line a 12-section bun tray with paper cake cases. Cut the Turkish delight into small pieces using scissors. Put all the remaining cake ingredients in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy.
Stir in the Turkish delight and then divide the cake mixture between the paper cases.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.
Whip the cream in a bowl with the rosewater and icing sugar until just peaking. Swirl over the tops of the cakes with a small palette knife or pipe through a large star nozzle and scatter with the pomegranate seeds.