Turkish Delight Cakes with Rosewater Cream

cook 20 mins
  • 150 g (5 oz) unsalted butter, melted and cooled, plus extra for greasing
  • 3 large egg whites
  • pinch of salt
  • 100 g (3 1/2 oz) ground almonds
  • 100 g (3 1/2 oz) plain flour, sifted
  • 150 g (5 oz) caster sugar
  • 1 teaspoon rosewater
  • 75 g (3 oz) rose-flavoured Turkish delight, chopped
  • edible rose petals, to decorate
  • 200 ml (7 fl oz) double cream
  • 1 teaspoon rosewater
  • 1/2 teaspoon vanilla bean paste or extract
  • 4 tablespoons icing sugar, sifted
  • Lightly brush 18 holes of 2 x 12-hole silicone friand trays, madeleine trays or mini muffin tins with melted butter.
  • Whisk the egg whites and salt in a large, clean bowl with a hand-held electric whisk until they form soft peaks, then gently fold in the ground almonds, flour and sugar. Fold in the melted butter, rosewater and Turkish delight.
  • Spoon the mixture into the prepared tins and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 8–10 minutes until risen and golden.
  • Meanwhile, make the rosewater cream. Whip all the ingredients in a bowl with a hand-held electric whisk until soft peaks form, then place in a serving bowl.
  • Remove the cakes from the oven and transfer to a wire rack to cool slightly. Serve with dollops of the rosewater cream and decorated with edible rose petals.
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