Turkish Delight Cake

Thanks to a recent Chron­i­cles of Nar­nia themed school par­ty (and sign­ing up to bring a dessert), I was inspired to cre­ate this “Turk­ish Delight Cake”. But I can’t take all of the cre­ative cred­it — here’s how it went down: 

Me (to David) : “Can you think of a Chron­i­cles of Nar­nia themed dessert?”

—one-quar­ter of a sec­ond pass­es—

David : “Sure (in the tone of ‘duh’) — Turk­ish Delight”

Me : “Duh — why didn’t I think of that?”

Me : “What is Turk­ish Delight?” 

David : “Um?” while shoul­der shrug­ging 

Me : “I’ll just ask Google”

After doing a lit­tle research I came to under­stand that Turk­ish Delight is a nougat, meringue, whipped cream type dessert with dried fruit and nuts. There seems to be a broad spec­trum of desserts with­in the “Turk­ish Delight” cat­e­go­ry so I felt I could eas­i­ly take some lib­er­ties and turn it into a sheet cake for a Chron­i­cles of Nar­nia par­ty.

So here’s what I did :: 

I used my favorite basic sheet cake recipe and added 3 key ingre­di­ents 

  • chopped pis­ta­chios
  • frozen dark sweet cher­ries
  • sweet­ened coconut flakes

In addi­tion to these extras, I added 1 T vanil­la, 1 t almond extract and 3 drops of red food col­or­ing.

It was about this time that I have a quick con­vo with my 6th grad­er ((who’d be tak­ing this to the Chron­i­cles of Nar­nia par­ty)). “Shep — there’s nuts and fruit and coconut in this cake. I know kids don’t real­ly like fruit and nuts in cake but it’s “Turk­ish Delight” and that’s what’s in “Turk­ish Delight”. After a few licks of the bat­ter he was sat­is­fied that the taste was in fact — delight­ful.

Once the cake was baked through, I topped it with a sim­ple stove-top but­ter­cream and a sprin­kle of pis­ta­chios and coconut to serve almost as a warn­ing to any unsus­pect­ing 12 year olds.

I think this ver­sion of my infi­nite­ly flex­i­ble sheet cake is my most favorite yet! The  clas­sic moist sheet cake is speck­led with pis­ta­chios, cher­ries and coconut flakes. The nuts add a slight­ly salty crunch lay­ered with the tex­ture and sweet­ness of coconut flakes and tart bits of chopped dark cher­ries.  It’s a delight­ful mouth­ful!

Turk­ish Delight Cake
Serves 20
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
741 calo­ries
95 g
118 g
40 g
5 g
23 g
195 g
418 g
78 g
1 g
13 g
Nutri­tion Facts
Serv­ing Size
Amount Per Serv­ing
Calo­ries 741
Calo­ries from Fat 346
% Dai­ly Val­ue *
Total Fat 40g
Sat­u­rat­ed Fat 23g
Trans Fat 1g
Polyun­sat­u­rat­ed Fat 2g
Monoun­sat­u­rat­ed Fat 11g
Cho­les­terol 118mg
Sodi­um 418mg
Total Car­bo­hy­drates 95g
Dietary Fiber 2g
Sug­ars 78g
Pro­tein 5g
Vit­a­min A
Vit­a­min C
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
  1. 1½ c water
  2. 3 sticks but­ter (1½ c), I pre­fer salt­ed but­ter
  3. 3 c sug­ar
  4. ¾ sour cream
  5. 3 eggs
  6. 3 c flour
  7. 1 t fine sea salt
  8. 1½ t bak­ing soda
  9. 1 c chopped frozen dark sweet cher­ries
  10. 1 c packed sweet­ened coconut flakes
  11. ½ — 1 c chopped pis­ta­chio nuts
  12. 1 T vanil­la
  13. 1 t almond extract
  14. 3 drops of red food col­or­ing (option­al)
Stove-Top But­ter­cream
  1. 1 stick but­ter, salt­ed
  2. ½ c milk
  3. 2 lbs pow­dered sug­ar
  4. pinch of salt
  5. 1 t vanil­la
  6. ½ t almond extract
  1. Pre­heat oven to 375°. Pre­pare a 12″ x 17″ cake pan* by spray­ing with non­stick spray.
  2. In a medi­um saucepan, com­bine water and but­ter, bring to boil and remove from flame.
  3. In a medi­um mix­ing bowl, com­bine flour, salt and bak­ing soda. Whisk eggs in a small bowl.
  4. Once but­ter and water has come to a boil, remove from flame and add sour cream (stir­ring to com­bine).
  5. Add one third of the flour and egg to the but­ter mix­ture, stir to incor­po­rate and add remain­ing flour and egg in thirds, stir­ring to com­plete­ly com­bine.
  6. Add cher­ries, coconut and pis­ta­chios along with vanil­la and almond extract (and red food col­or­ing if desired), reserv­ing 1 T pis­ta­chios and coconut flakes for gar­nish.
  7. Pour bat­ter into pre­pared pan and bake for 25–35 min­utes until the cen­ter is set. At 25 min­utes, gen­tly jig­gle the rack to see if the cen­ter of the cake is set, if not con­tin­ue bak­ing until the cen­ter no longer jig­gles.
  8. While the cake is bak­ing, pre­pare the but­ter­cream by adding milk and but­ter to a medi­um saucepan. Over medi­um flame, bring the milk and but­ter to a boil. Once boil­ing, remove from flame, add pow­dered sug­ar, salt and vanil­la & almond extract. Stir vig­or­ous­ly. If but­ter­cream is too thick to pour, add a few extra table­spoons of milk to reach a pourable con­sis­ten­cy.
  9. When cake is fin­ished bak­ing, remove from the oven. Allow to cool for 10–15 min­utes before pour­ing the but­ter­cream over the cake**.
  10. Top with 1 T of chopped pis­ta­chios and coconut flakes for gar­nish.
  11. Serves 20
  1. *a 9″ x 13″ will work but bak­ing time will need to be increased.
  2. **if the but­ter­cream has cooled while wait­ing for the cake to cool, reheat the but­ter­cream over medi­um flame for 1–2 min­utes, stir­ring con­tin­u­ous­ly.
Adapt­ed from Texas Sheet Cake
Adapt­ed from Texas Sheet Cake
Food for a Year: https://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

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