Cake with Turkish delight, walnuts, and chocolate glaze
Whenever I run out of ideas for light desserts with simple ingredients, the Turkish delight, walnut, and chocolate glaze cake quickly makes it to my list. I usually make it when I find a leftover pack of Turkish delight in the cupboard or have walnuts from the last harvest. I don’t even need to plan too much. Plus, the entire mixture comes together quickly, with just a few bowls and no hassle. Quick info Total time: about 1 hour Preparation time: 15-20 minutes Baking time: 30 minutes Servings: 12 medium pieces (depends on the tray and how you cut it) Difficulty: easy Recipe type: homemade cake, good for any occasion Ingredients 4 eggs a pinch of salt 12 tablespoons sugar 2 packets vanilla sugar 1 vanilla essence 1 rum essence 15 tablespoons flour 12 tablespoons oil 12 tablespoons milk 2 packets baking powder the juice of one lemon 100-200 g walnut kernels 100 g Turkish delight 2 tablespoons cocoa 100 g chocolate (classic, for cooking, or whatever you have for glazing) Preparation method 1. In a large bowl, combine the 4 eggs with a pinch of salt. Beat them well with a mixer or whisk until a light foam forms. 2. Gradually add the sugar and continue mixing until it is well dissolved. 3. Add the vanilla essence, rum essence, and vanilla sugar one at a time. Mix to combine everything. 4. Gradually incorporate the sifted flour, mixing slowly to avoid lumps. 5. Add the oil, then the milk. Mix well after each addition. 6. Quench the baking powder with lemon juice directly in a spoon, and pour it over the mixture. Mix everything slowly until well combined. 7. Prepare the baking tray (about 20x30 cm is suitable, but not mandatory) and grease it with oil. 8. Pour the mixture into the tray, but keep 2-3 tablespoons of the batter aside in a separate bowl. 9. Cut the Turkish delight into small cubes. Sprinkle them over the batter in the tray without mixing them too much. 10. Add the walnut kernels, slightly broken or in larger pieces, on top of the Turkish delight and the batter. 11. In the reserved batter, mix the 2 tablespoons of cocoa. Pour this cocoa mixture over the center of the cake, then with a fork, mix gently just enough to create swirls for a marbled effect. 12. Place the tray in the oven at 175°C for about 30 minutes. The cake is ready when it passes the toothpick test. 13. While it bakes, break the chocolate into pieces and melt it in a bain-marie over low heat. Do not leave it unattended. 14. After removing the cake from the oven, let it cool completely. Cut it into suitable pieces, then pour the melted chocolate glaze over each piece. 15. Allow the glaze to set completely in the fridge before serving. Why I make this recipe often It’s a recipe I can make without much planning, directly with what I have at home. I like that the result lasts a few days, and the mixture remains soft, not drying out. You can easily adjust the quantities; it’s not picky about ingredients or steps. Tips and variations Tips If you’re in a hurry, the mixture can also be made with a whisk, but a mixer helps with aeration. The Turkish delight is easier to cut if you dust it lightly with flour to prevent sticking. The chocolate glaze sets evenly if the cake is already cool and cut into pieces. Substitutions If you don’t have rum essence, you can omit it or replace it with another essence. The chocolate for glazing can be any you have at home (I’ve used milk chocolate or even leftover pieces from other desserts). The walnuts can be replaced with hazelnuts or omitted completely if you have allergies. Variations You can add a little grated lemon zest to the mixture for a fresher taste. If you want a lower sugar version, reduce the sugar by 2-3 tablespoons without affecting the final texture. The Turkish delight can be replaced with raisins or other dried fruits, but the taste will be different. Serving ideas It’s good cold, cut into squares or rectangles, with the glaze set. It goes well plain, with coffee, or with a glass of milk. For occasions, you can arrange it on a platter with parchment paper under each piece. Frequently asked questions 1. Can I use colored Turkish delight for this cake? Yes, any variety of Turkish delight works. Different colors do not affect the taste, only the appearance. 2. Should the chocolate glaze be added only after the cake has completely cooled? Yes, ideally you should cut and cool the cake before pouring the melted chocolate, so the glaze doesn’t run too much and sets well. 3. If I don’t have baking powder, can I use baking soda? I wouldn’t recommend it directly, as the taste and texture may be affected. The cake turns out best with baking powder. 4. Do the walnuts need to be toasted beforehand? No, they are used raw, just roughly broken. 5. Can I double the quantity and make it in a larger tray? Yes, the ingredients can be doubled, but the baking time will increase. Check with a toothpick towards the end of baking. Nutritional values (estimates) One serving (approximately 70-80 g) has about 240 kcal. Macros: ~5 g protein, ~10 g fat, ~33 g carbohydrates (from sugar, flour, Turkish delight, and glaze). These values are approximate and may vary depending on portion size or ingredients used. Storage and reheating The cake keeps well in the fridge, in a sealed box, for 3-4 days. It doesn’t need reheating; in fact, the glaze sets better in the fridge. If it’s very warm, avoid leaving it out at room temperature for long. If the glaze hardens too much, it can be left out for a few minutes at room temperature before serving.
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