Rose water makes these little timbale cakes extra delicious
By MARLO KITSHOFF-CARSTENS
Assistant Suzanne CROZIER
Photo Andrea Caldwell
8 small cakes
125 g (¼ brick) soft butter
125 ml (½ c) caster sugar
2 extra-large eggs
125 ml (½ c) full cream milk
15 ml (1 T) rose water
374 ml (1½ c) cake flour
7,5 ml (1½ t) baking powder
Pinch of salt
6 Turkish Delight sweets, chopped
125 ml (½ c) icing sugar, sifted
7,5 ml (1½ t) boiling water
drop pink or red food colouring
chopped pistachio nuts (optional)
Preheat oven to 180 °C.
- Cream butter and caster sugar with electric beater until light yellow, about five minutes.
- Beat in eggs until well mixed.
- Beat in milk and rose water until mixed.
- Sift flour, baking powder and salt together. Stir into butter mixture until a dough forms.
- Stir in Turkish Delight.
- Spray eight metal timbale moulds well with food spray and dust with flour inside.
- Divide dough between moulds to fill just over half.
- Place on baking tray. Bake for 20 to 25 minutes or until skewer comes out clean.
- Allow to cool. Turn out onto cooling rack until completely cool.
- Icing Sift icing sugar into mixing bowl.
- Mix boiling water and colouring. Stir into icing sugar until runny icing forms.
- Spoon over cakes and garnish with chopped pistachios, if preferred.