Turkish Delight Bundt Cake ~ #BundtBakers

Our #BundtBakers theme this month is One Thousand and One Nights.  As soon as I saw the theme I immediately thought of Turkish Delight.  And as soon as I thought about Turkish delight I thought about a candy bar from Australia called Turkish Delight, which is a turkish delight jelly covered in milk chocolate. I decided to turn it into a bundt cake.

The cake recipe I chose contains both cardamom and rosewater, and has a nice delicate crumb.  Since I am always short on time, I decided to try a microwave recipe to make the turkish delight.  It actually worked out quite well and was super easy.  The candy bar is fully coated in milk chocolate, but I love the shape of this bundt so I opted to just drizzle a ganache over the top.

Although there seems to be a lot of stages to making this bundt, I found that making the turkish delight and ganache on one day, and then the bundt the next day really made it seem like there was less work.  The turkish delight jelly did melt a little in the cake, but this really didn't affect the flavor at all.  I really enjoyed the combination of cardamom and rosewater together, and I will probably go back and make the original recipe that I found on a blog called The Hungry Australian - which actually describes me most of the time :)

If you would like to know more about #BundtBakers and see what the other bakers made for the One Thousand and One Nights theme please scroll down below the recipe. Thank you to Lara from Tartacadabra for hosting this month.

Turkish Delight Bundt Cake

(Printer Friendly Recipe)

Ingredients

Cake ~

• 125g butter at room temperature
• 140g sugar
• 5ml vanilla bean essence
• 2 large eggs at room temperature
• 250g all-purpose flour
• 15g baking powder
• 3g ground cardamom
• pinch of salt
• 100ml milk
• 20ml rosewater
• 150g turkish delight, cut into small cubes

Turkish Delight ~

• 625ml hot water
• 40g powdered gelatin
• 420g sugar
• 115g cornstarch
• 145g powdered sugar
• 1g cream of tartar 
• 5ml rosewater
• 1 to 2 drops pink food coloring

Ganache ~

• 85g bittersweet chocolate, chopped
• 110ml cup heavy cream
• 30g butter, softened
• 1 to 2 drops red food coloring

Preparation
Cake ~

1. Preheat oven to 180℃ and thoroughly grease a Bundt pan.
2. Cream butter with a stand mixer and then gradually add the sugar and vanilla, beating until the mixture is light and fluffy.
3. Add each egg one at a time, beating well after each egg, and scraping the bowl as required.
4. Mix the milk and rosewater together.
5. Sift the flour, salt, baking powder, cardamon and salt and then add to the mixing bowl in three batches, alternating with the milk mixture. Do not over beat.
6. Add turkish delight and gently stir to combine.
7. Pour into the Bundt pan and even out with a spatula.
8. Bake for around 40-45 minutes or until an inserted skewer comes out clean.
9. Cool in tin for 10 minutes and then turn out onto a wire rack to cool completely. 
10. Trim Bundt base to level if necessary, place on serving plate, and pour desired amount of ganache over the top of the cake.
11. Decorate with additional turkish delight.

Turkish Delight ~

1. Lightly grease a 17.5cm x 27.5cm. Line base and sides with parchment paper, allowing a 2cm overhang at both long ends.
2. Place 625ml hot water in a large heatproof, microwave-safe bowl. 
3. Sprinkle gelatin over water, and using a fork, whisk until gelatin dissolves.
4. Stir in sugar. Microwave, uncovered, on high for 5 minutes. Stir well. Microwave, uncovered, on high for a further 4 to 5 minutes or until mixture is thick and syrupy.
5. Whisk cornflour, powdered sugar and cream of tartar into gelatin mixture. Microwave on high for 3 minutes.
6. Stir in rosewater and food coloring.
7. Pour into prepared pan and refrigerate until firm.
8. Remove Turkish delight from pan, and place on a cutting board.  Cut approximately three slices, and then cut these pieces into small cubes.  Refrigerate the remaining turkish delight to enjoy later.

Ganache ~

1. Place chocolate in a heatproof bowl.
2. Bring cream to a simmer in a small saucepan; pour over chocolate, and let stand 2 minutes. 
3. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened.
4. Pour glaze over cake.

Recipes adapted from The Hungry Australian, Taste, and Martha Stewart

For US Measurements please click here

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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