Ingredients

For the Sponge Cake:

  • 225g (1 cup) unsalted butter, softened
  • 225g (1 cup) caster sugar
  • 4 large eggs
  • 225g (1¾ cups) self-raising flour
  • 1 tsp baking powder
  • 2 tbsp rosewater
  • 2 tbsp milk
  • Pinch of salt

For the Rose Buttercream:

  • 150g (⅔ cup) unsalted butter, softened
  • 300g (2½ cups) icing sugar, sifted
  • 2 tbsp rosewater
  • 1-2 tbsp milk (to adjust consistency)
  • A few drops of pink food coloring (optional, for a soft pink hue)

For the Turkish Delight Filling:

  • 200g rose-flavored Turkish delight, finely chopped
  • 2 tbsp rosewater (to soften the Turkish delight)
  • 50g (¼ cup) pistachios, finely chopped (optional, for texture)

For Decoration:

  • Edible rose petals (dried or fresh, ensure food-safe)
  • 50g pistachios, roughly chopped
  • Icing sugar, for dusting

Equipment:

  • Two 20cm (8-inch) round cake tins
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Cooling rack
  • Piping bag (optional, for decorating)

Instructions

Step 1: Prepare the Sponge Cakes

  1. Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens. Grease and line two 20cm (8-inch) round cake tins with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour to stabilize it.
  4. Sift the self-raising flour, baking powder, and salt into the bowl. Gently fold in the dry ingredients using a spatula until just combined.
  5. Add the rosewater and milk, folding gently to ensure the batter is smooth and slightly loose.
  6. Divide the batter evenly between the two prepared tins and smooth the tops with a spatula.
  7. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer to a cooling rack to cool completely.

Step 2: Prepare the Turkish Delight Filling

  1. Place the chopped Turkish delight in a small bowl and sprinkle with 2 tablespoons of rosewater. Let it sit for 10 minutes to soften slightly, making it easier to spread.
  2. If using pistachios, mix them into the softened Turkish delight for added crunch.

Step 3: Make the Rose Buttercream

  1. In a clean mixing bowl, beat the softened butter until smooth and creamy (about 2 minutes).
  2. Gradually add the sifted icing sugar, beating until fully incorporated and fluffy.
  3. Add the rosewater and 1 tablespoon of milk, mixing until smooth. Add more milk if needed to achieve a spreadable consistency.
  4. If desired, add a few drops of pink food coloring and mix until evenly colored.

Step 4: Assemble the Cake

  1. Place one cooled sponge cake on a serving plate or cake stand. Spread a thin layer of rose buttercream over the top.
  2. Spoon the softened Turkish delight mixture over the buttercream, spreading it evenly but leaving a small border around the edge to prevent it from spilling out.
  3. Place the second sponge cake on top, pressing gently to secure.
  4. Spread a generous layer of rose buttercream over the top and sides of the cake, smoothing it with a spatula or creating decorative swirls. For a fancier look, use a piping bag to pipe rosettes or patterns on top.

Step 5: Decorate

  1. Sprinkle chopped pistachios over the top of the cake for texture and color.
  2. Scatter edible rose petals over the cake for an elegant, floral touch.
  3. Lightly dust with icing sugar for a delicate finish.

Step 6: Serve

  1. Slice the cake with a sharp knife, wiping it clean between cuts to keep the layers neat.
  2. Serve at room temperature with tea or coffee, ideally with a Middle Eastern or floral infusion like rose or mint tea.

Tips

  • Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temperature before serving.
  • Make-Ahead: The sponge cakes can be baked a day in advance and wrapped tightly in cling film. The buttercream can also be made ahead and stored in the fridge (re-whip before using).
  • Variations: For a lighter filling, mix the Turkish delight with whipped cream instead of buttercream. For a nuttier flavor, add ground almonds to the sponge batter.

Nutritional Information (Per Slice, Approx.)

  • Calories: 450 kcal
  • Fat: 25g
  • Carbohydrates: 55g
  • Protein: 5g

Enjoy this fragrant and indulgent Turkish Delight Rose Cake, perfect for celebrations or a luxurious afternoon tea!