Turkish delight cake with rose essence icing

I love Turkish delight with a passion… the plain one with dusted icing sugar, the one that is covered in chocolate, even the slabs of Turkish delight chocolates that Cadbury makes… I take after my grand father… he loved Turkish delight.

So when I came across this recipe for Turkish delight cake, I just to try it out.

I made it as a celebration to 500 days of blogging cake 🙂

The only down side is that the cake isn’t eggless… but no big deal 🙂



360g cake flour

300g sugar

25ml baking powder

2ml salt

125g soft margarine

3 eggs

375ml full cream milk

15ml rose essence

For the Rose Icing

125ml margarine

625ml icing sugar

2 x 250g cream cheese

A few drops of rose essence

A drop of red food colouring

50ml fresh cream

Turkish delight, to garnish


Cream the margarine and sugar till soft and fluffy.

Add the cake flour, sugar, baking powder, salt and mix well.

In a separate bowl, whisk the eggs and full cream milk and pour this into the flour mixture.

Add the rose essence and continue beating until the batter is smooth and lump free. A few lumps is okay.

I added a little pink food colouring to the batter, but this is optional.

Divide the mixture into 2 x 20cm baking tins that have been greased and lined.

Bake in a pre heated oven at 180°C for 20 minutes or until the cake tester comes out clean.

Place the cakes on a wire rack and leave to cool.

To make the Rose Icing:

Beat the butter until light in colour and gradually add the sifted icing sugar.

Continue beating until the butter reaches a creamy consistency.

Add the cream cheese and beat until smooth.

Add the rose essence, fresh cream and pink food colouring and beat until the icing reaches a spreading consistency.

Sandwich the cakes with icing and ice the cake to your hearts content, garnish with Turkish delight .

Tell me what you think of this recipe