Turkish delight cake

Name: Turkish delight cake
Ingredients: 6 eggs; 6 tablespoons granulated sugar; 1 sachet vanilla sugar (8 g); 6 tablespoons oil; 1 tablespoon grated lemon zest; 1 teaspoon salt; 6 tablespoons flour; 1/2 sachet baking powder (5 g); 300 g Turkish delight; 2 tablespoons powdered sugar

Dessert - Turkish delight cake by Zaraza P. - Recipia

Turkish delight cake has a fluffy, golden sponge with sweet pieces scattered through the batter. Separated eggs, oil and lemon zest make an airy sponge that bakes in 30 minutes and stays soft around the cubes of Turkish delight. I choose eggs with deep-colored yolks, because they give the sponge its color. Prep: 20 minutes. Cook: 30 minutes. Rest: 30 minutes. Total time: 80 minutes. Servings: 8. Approximately 340 kcal and 6 g protein per serving.

Ingredients

6 eggs
6 tablespoons granulated sugar
1 sachet vanilla sugar (8 g)
6 tablespoons oil
1 tablespoon grated lemon zest
1 teaspoon salt
6 tablespoons flour
1/2 sachet baking powder (5 g)
300 g Turkish delight
2 tablespoons powdered sugar

Preparation

1. Separate the eggs. Beat the egg yolks with the granulated sugar and vanilla sugar until the sugar dissolves. 2. Pour the oil over the yolks and add the lemon zest and salt. Mix until smooth. 3. Beat the egg whites until stiff and fold them into the yolk mixture. Add the flour and baking powder, mixing gently. 4. Line the baking pan with parchment paper and pour in the batter. Cut the Turkish delight into small cubes and scatter them over the batter. 5. Bake in an oven preheated to 180°C for 30 minutes, until the sponge is well browned and a toothpick comes out clean. Leave the cake to cool in the pan for 30 minutes, then dust it with powdered sugar.

Notes

I made it quickly for my pregnant daughter-in-law, who was craving something sweet, and served it with fruit ice cream; the sponge and ice cream were a delicious combination. Plain Turkish delight is easier to cut than filled Turkish delight; if it is hard, leave it on the counter for a little while before cutting it. For a different flavor, you can replace the lemon zest with 1 tablespoon of finely grated orange zest. The sponge contains gluten and eggs. Eggs from home give it a deeper color, which can vary depending on the yolks. If the Turkish delight sticks to the blade, grease the knife with a little of the oil measured for the batter. Keep the cake covered in the refrigerator for up to 3 days and let it come almost to room temperature before serving.