Ingredients Jump to Instructions ↓

  1. 60g white eating chocolate, chopped roughly

  2. 2 tablespoons rose water

  3. 1/2 cup (125ml) water

  4. 1/3 cup (45g) pistachios

  5. 90g butter, softened

  6. 1 cup (220g) firmly packed

  7. brown sugar

  8. 2 eggs

  9. 2/3 cup (100g) self-raising flour

  10. 2 tablespoons plain flour

  11. Decorations

  12. 900g turkish delight,

  13. chopped coarsely 2/3 cup (90g) coarsely chopped pistachios

  14. 300g white eating chocolate, melted

Instructions Jump to Ingredients ↑

  1. Joshua Dasey / Margot Braddon Preheat oven to 180C/160C fan-forced. Line 6-hole texas (¾-cup/180ml) muffin pan with paper cases.

  2. Stir chocolate, rose water and the water in small saucepan over low heat until smooth. Blend or process nuts until fine.

  3. Beat butter, sugar and eggs in small bowl with electric mixer until combined. Stir in sifted flours, ground pistachios and warm chocolate mixture. Divide mixture among cases.

  4. Bake cakes about 35 minutes. Turn cakes, top-side up, onto wire rack to cool.

  5. Cut a 3cm deep hole in the centre of each cake; fill with chopped nuts. Drizzle with chocolate; replace lids. Decorate with pieces of turkish delight and chopped nuts dipped in chocolate.


Send feedback