Baking

Ingredients
  • 125 g (4 oz) rose-flavoured Turkish delight
  • 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) caster sugar
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 300 ml (½ pint) double cream
  • 2 teaspoons rosewater
  • 2 teaspoons icing sugar
  • seeds of 1 small pomegranate
Directions

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.

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