![Turkish Delight Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/01/cake.jpg?fit=1200%2C800&ssl=1)
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Turkish Delight Cake [Vegan]
This year I made myself a birthday cake. I’ve never tried to come up with a cake recipe before but maybe this birthday cake is heralding in a new era of me being a better baker because this was DELICIOUS. The buttercream icing recipe makes a lot of icing. If... Read More
Ingredients You Need for Turkish Delight Cake [Vegan]
How to Prepare Turkish Delight Cake [Vegan]
Cake:
- Prepare 2 8-inch cake tins and preheat the oven to 350ºF/180ºC/Gas mark 4.
- In a small bowl, mix together the yoghurt, vanilla extract and apple cider vinegar. In a large bowl, cream together butter and sugar until light and fluffy, then beat in the yoghurt mixture.
- In a separate bowl, sieve together all the dry ingredients and mix. Add half the dry ingredients to the butter mix, then add the rest and whisk well.
- Pour half the batter into each cake tin and tap well to remove air bubbles. Bake in the oven for 30-35 minutes. Allow to cool fully before icing.
- Add the butter, shortening and icing sugar to a food processor and blend until fluffy. Add in the rose water – the strength of flavour varies from brand to brand with rose water so add a few drops first and taste as you go. I used East End brand and needed 2 Tbsp.
- Add the colouring a few drops at a time until you’re happy with the colour.
- Spread the icing on the bottom layer of the cooled cake and place the second cake layer on top. Scoop the remaining icing into a piping bag to decorate the top of the cake later.
- Break the chocolate up into pieces and add to a pan over a low heat and add in the milk. Stir until the chocolate is melted (you could also do this in the microwave). Pour over the cooled cake.
- After the ganache has cooled and solidified, pipe remaining rose icing onto the cake to decorate.
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