The whole world is baking today from the U.S.A. to Europe to Africa.
Last week a packaged arrived at the desk of an unsuspecting baker. Wrapped in chains no less, @ILoveBakingSA (Stork) sent two guys in black suits and sunglasses into the office to unlock a box full of goodies for World Baking Day, May 19th. Those pics are awkward and there were no shortage of photos they took; wondering where those will end up still, hopefully somewhere achingly embarrassing.
Along with other chefs, bloggers, and bakers, (Buddy Valastro from Cake Boss likely being the biggest internationally) many had been selected, by Stork, around South Africa and the world to participate in a day dedicated to baking.
Really though, the most importantly is that a box full of sugar and items to bake a pretty pink cake were sent directly to the chair I sit in. Making World Baking Day a must celebrate and a top holiday for the calendar. A day dedicated to sharing yummies all around the world sounds better than any religion I’ve ever heard of.
This Turkish delight cake was a breeze at #22 created by Louisa Holst, Food Editor at Ideas and Idees Magazine. You can find the original recipe here.
Recipe: Turkish delight cake
Servings: 1 x 22cm ring cake pan
- 250ml (230g) margarine
- 330ml (280g) sugar
- 5 extra large eggs
- 500ml (270g) cake flour
- 10ml baking powder
- 2 drops red food colouring
- 7ml rosewater
- 75g Turkish delight sweets, finely chopped
- 250ml (130g) icing sugar
- sugared roses and extra Turkish delight sweets, to decorate
Cooking: prep time: 20 minutes oven: up to 1 hour
- Oven temperature: 180C
- Beat the margarine until soft and creamy. In a separate bowl, beat the sugar and eggs together until thick and light.
- Fold the sifted flour and baking powder gently into the egg mixture. Fold the margarine in.
- Add a drop or two of red food colouring and 5ml rosewater. Fold gently then spoon half of the mixture into a greased ring pan. Sprinkle the Turkish delight pieces over the batter. Top with remaining batter and bake in preheated oven for about an hour until a skewer inserted comes out clean.
- Remove from the oven, cool, and then invert onto a cooling rack and cool completely.
- Sift the icing sugar and add a little warm water along with the remaining 2ml rosewater.
- Stir to make a spreading consistency. Add a few drops of colouring if you prefer.
- Drizzle over the cake and allow to run down the sides.
- Decorate the cake with flowers.
And, the glorious “Nailed It” sign came in the mystery box. There were no candied roses lying around my flat (because why would there be?). And, different Turkish delight candies were sent that were covered in chocolate as opposed to the ones in the recipe that were plain. Let’s be honest here, there was no attempt to make them exactly the same, to avoid another internet meme of a failed copy.
This is artistic licence.