Baking, Cakes

Turkish Delight

So, I suddenly found myself with a lot of free time this week. I’ve been thinking about going to farmers markets and selling the Jam I make, as well as some bakes. It’s a nice way to earn a bit of extra money, doing what I love… plus I need the practice!

I decided to make some Turkish Delight today. This is one of my all time favourites and reminds me of Christmas. I always used to get a small box of rose flavoured Turkish delight for Christmas, almost my idea of heaven!

Turkish Delight is also known as Lokum. The Turkish Delight/Lokum was first discovered in Turkey (hence the name!) in what is thought to be the 1700’s. Today, this yummy sweet treat can be made in a variety of different flavours, Orange, lemon, pistachio and also pomegranate. I decided to try and make Rose flavoured Turkish Delight.

A traditional Turkish Delight recipe involves lemon juice, cornflour, cream of tartar and a lot more hard work! I fancied something quick and easy, while I prepared for a meeting. So I substituted some of the ingredients for gelatine leaves instead.

Recipe

  • 8 leaves of Gelatine – you can also use powder too. One pack of 12g powder equals to 4 leaves of gelatine
  • 300ml of water
  • 500g of caster sugar
  • Rose water – only a few drops!
    Pink food colouring – again only a few drops!
  • To start, put the 300ml of water into a pan and bring to a low heat, and add the gelatine leaves. Let this bubble down for 5 minutes, making sure all the gelatine is dissolved. Then add the 500g of caster sugar, ensuring this is completely dissolved. Then bring this sugary mixture up to boil, before leaving it on a low heat again, for 20 minutes.
  • Afterwards, take the sugary, gelatine mixture off the heat, and add your rose water and food colouring. Then transfer this to a small tin that has been oiled.
  • Leave to cool overnight in room temperature, do not put it in the fridge! I have covered mine with cling film, so nothing can land in or on the Turkish delight mixture. I’ve made sure I’ve left a note to tell people to leave it alone too… otherwise who knows who might tuck into it!
  • After this has been left to set over night, you will need:
    • 2 level tbsp of icing sugar
      1 level tbsp of cornflour

    This is to cover the Turkish delight. Put the cornflower and icing sugar together and put it through a sieve, onto a plate or a board. Then using a damp knife, cut into the desired size. I’ve chopped mine into small cubes, and it’s made roughly 36 pieces.

    You then want to ensure all sides of the Turkish delight are covered with the sifted cornflour/icing sugar mix. To store these, you can put them in a small box lined with baking paper, with a dusting of icing sugar.

    The pieces I’ve made are a little bit small, but I chose to use a larger tin. Next time I’ll be using a smaller tin with deeper sides, to get the trademark square of a Turkish delight.

    Let me know if you try this recipe! I’ll be back to my usual technical blog after bake off this evening.

    Chelsea x

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