Turkish Delight Bundt Cake

My daddy loves cake. He's also the person who handed down the cake/Turkish Delight loving genes! Every Christmas I've been known to cane several boxes of Turkish Delight Thins, until a few years ago, when they started making the blighters all year round! Dangerous. I still cane them at Christmas though. I saw them in Tesco the other week, and this idea was born. 

This cake is delicately fragranced with rose, and baking the Turkish Delight Thins into the cake gives a lovely chewy bit in the middle. My dad absolutely loved it!

Ingredients:

• 225g butter
• 350g golden caster sugar
• 100g soft brown sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml Turkish Delight yoghurt (I used Muller) 
• 8 Turkish Delight Thins to sink into the mix
• Note: This could be substituted for vanilla yoghurt with 1/4 tsp of rose extract
• A jar of Cadbury's chocolate spread
• 6 Turkish Delight Thins to decorate (cut in half)

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extract.
6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
7. Pour the yoghurt into a jug.
8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Push your 8 Turkish Delight Thins into the mix, ensuring they are covered. 
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
13. Leave the cake to cool for ten minutes before removing from the tin.
14. When the cake is fully cool, warm the chocolate spread in the microwave until it's slightly runny. 
15. Tip it over the cake, and stick your remaining Turkish Delight Thins in the top - if you've not already eaten them... 

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.