Some years ago, shortly before my daughters birthday, I asked her what kind of cake she wanted me to make for her. “I’d like one which looks like a banana, smells like strawberries, and tastes of chocolate” she replied, without missing a beat. Always up for a challenge I managed to pull it off. Ever since I have asked the question with trepidation, although these days she mostly tells me “I don’t mind as long as you don’t put courgette in it”.
Making a cake for someone is such a joy. The act of giving is one which makes us feel good anyway, and giving something we have made ourselves is hard to beat.
My mother always made me a cake for my birthday until the year that my sister decided she wanted to make me one. I must have been about 19. My sister brought her creation round on the morning of my birthday while I was still in bed (I was 19, so it was probably around 10am) and, while she had a coffee with my mother in the sitting room, the dogs climbed onto the kitchen table and ate the cake. I never saw it, not a crumb. She never made me another one.
My own children had a blessed childhood where cake was concerned because I always insisted on making them one, and, while she was alive, my mother did too. Two cakes on your birthday, one of which you could guarantee would feature my mothers signature rose flavoured icing.
My daughter was 16 this year so I tried to combine my own creation with a nod to my late mother, my daughter’s “nanna”. What emerged was this Turkish Delight Cake, so called because taking a mouthful with both forms of icing really feels like eating a bar of Fry’s Turkish Delight in cake form.
Next I’m going to recreate the Bounty Bar as a cake (the plain chocolate version obviously, I’m not an animal).
If you make it, do let me know how you get on, and which chocolate bar favourites you’d like to see recreated in cake.
For the cake. Enough for 2 x 23cm sandwich tins
390g plain flour
250g caster sugar
100g light muscovado sugar
60g cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
140ml sour cream
1 tablespoon vanilla extract
150g melted unsalted butter
150g corn oil
300ml cold water
For the Chocolate Fudge Icing
100g unsalted butter
100g sour cream
180g dark chocolate
250g icing sugar
1 tablespoon agave syrup (you can use golden syrup or honey if you wish)
For the Turkish Delight Icing
100g unsalted butter (softened)
100g icing sugar
2 teaspoons rose flavouring
red food colouring
Mix together all the dry cake ingredients in one bowl
Mix together the eggs, sour cream and vanilla in another bowl
Whisk together the melted butter and corn oil in a third bowl, then beat in the cold water.
Add all the dry ingredients to the butter/corn oil/water mix
Then add the eggs and cream mixture and mix it well.
Pour the cake mix into the prepared (greased and lined) cake tins.
Bake in a preheated oven at Gas 4/180c for around 50 minutes or until a skewer comes out clean.
Turn onto a rack and cool completely before trying to get them out of the tin or they’ll break.
Melt the chocolate and the butter together in a bowl (I do it over a pan of simmering water)
When its melted and cooled a little, mix in the vanilla and agave.
Sieve the icing sugar into a bowl.
Add the chocolate/butter mixture and combine until the icing is thick and smooth.
Mix the softened butter with the sieved icing sugar in a bowl.
Add the rose flavouring (you can adjust according to taste)
Add a little red food colouring until you have a colour which resembles Turkish Delight. As you can see from the picture, I added too much.