• 1 cup (180g) Lefkara Turkish Delight (loukoumia), cut into small pieces
• 2/3 cup (100g) coarsely ground pistachios (Halepian nuts)
• 1 cup (230ml) oil
• 1 cup (230g) sugar
• 4 eggs
• 5 tablespoons (50ml) rose water
• 1 cup (250g) milk
For the Glaze
• 1 cup (180g) icing sugar
• 2–3 tablespoons (20-30ml) lemon juice
• 1 tablespoon (10ml) rose water
• 1–2 tablespoons (10-20ml) warm water (if needed)
• Lefkara Turkish Delight, cut into small pieces
METHOD
For the Cake:
1. Preheat the oven to 180°C (fan assisted). Grease and flour a round cake pan with a hole in the middle. In a bowl, mix the flour, baking powder, vanilla, mastic, salt, and add the Lefkara Turkish Delight and the pistachios. This way they will be lightly coated and distributed evenly throughout the cake batter.
2. In the mixer bowl, combine the oil and sugar and beat well until the sugar dissolves. Add the eggs one by one, beating after each addition. Pour in the rose water, milk, and gradually add the flour mixture.
3. Pour the batter into the pan, turning the pan frequently to ensure the Turkish Delight pieces are evenly distributed. Bake in the preheated oven for 45 minutes. Let it cool and then turn it out onto a rack.
For the Glaze:
1. Place the icing sugar in a bowl. Add the lemon juice and the rose water.
2. Whisk until you have a smooth, thick, glossy cream. If necessary, add a little water.
3. Pour the glaze over the cake and decorate with the Lefkara Turkish Delight pieces.
