Ingredients

•    200g all-purpose flour

•    6g baking powder

•    3g baking soda

•   4g salt

•    150g butter

•    300g sugar

•    60g cocoa powder

•    100g eggs (2)

•    4g vanilla extract

•     120g Barker’s Professional Turkish Delight Specialty Filling

•     320ml warm water

Method

1. Sift together the flour, baking powder, baking soda and salt. Set aside.

2. In a mixer fitted with a paddle, cream together the butter and sugar. Add the cocoa powder and blend through on medium speed.

3. Add the eggs one at a time, mixing thoroughly after each addition.

4. Blend in the vanilla extract and Barker’s Professional Turkish Delight Specialty Filling.

5. Add half the water, then half the flour mixture. Blend and repeat.

6. Using pre-greased bundt trays, deposit 50 grams of batter into each bundt. Bake at 170°C for approximately 22 to 25 minutes.

7. Remove from the oven and leave for 5 to 10 minutes in the trays before de-tinning.

8. When completely cool, ice and decorate with chocolate, pistachios and 15 to 20 grams of Barker’s Professional Turkish Delight Specialty Filling in the centre of each bundt cake.

This Recipe Uses