Name: Eggless turkish delight lamingtons
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: En
Ingredients: 230 ml water; 100 ml cranberry juice; 3 tablespoons sugar; 1 tablespoon lemon juice; 1 tablespoon dried rose petals; 1 tablespoon rose water; 2 tsp agar agar or vegetarian gelatine; 200 g self raising flour; 100 g skimmed milk powder; 100 g caster sugar; 60 g icing sugar; 60 ml sunflower oil; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 2 tablespoons sour cream; 1 teaspoon lemon extract or lemon zest; 230 ml soda water; 150 ml double cream; 2 tablespoons icing sugar; 1 tablespoon rose water; Pink food colour

Ingredients

230 ml water
100 ml cranberry juice
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon dried rose petals
1 tablespoon rose water
2 tsp agar agar or vegetarian gelatine
200 g self raising flour
100 g skimmed milk powder
100 g caster sugar
60 g icing sugar
60 ml sunflower oil
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 tablespoons sour cream
1 teaspoon lemon extract or lemon zest
230 ml soda water
150 ml double cream
2 tablespoons icing sugar
1 tablespoon rose water
Pink food colour

Preparation

Preparation20 min

Cook time25 min

For the jelly, heat all of the ingredients until just boiling. Turn the heat off and whisk in the agar agar or add the vegetarian gelatine according to the packet instructions. Place in a greased wide, flat pan and allow to cool. Refrigerate until set and ready to use.
Sift together the flour, skimmed milk powder, baking powder and bicarbonate of soda. Set aside.
In a separate bowl cream together the sugar, lemon, sour cream and oil. Gently mix in half of the sifted flour mixture.
Add the soda water and mix until there are not any lumps. Add remaining sifted flour mixture and then fold in using a metal spoon. Take care not to beat it too much.
Grease and line a 6X8 inch cake tin and pile in the cake mixture. Bake in a preheated oven at 160°C for 25-30 minutes. Do not open the oven door for the first 15-20 minutes of baking.
When cooked, remove from the oven and allow to cool on a wire rack. When cool, cut into two equally sized rectangles as one will go on top of the other. Trim if necessary.
For the rose cream, whip together all of the ingredients until it reaches soft peaks. Gently melt the white chocolate over a double boiler and set aside.
Cut a fitting size of rose jelly to top the cake log and gently place on top. I wish mine had been neater.
Cover the entire cake log in half of the white chocolate. Put in the fridge to set, then repeat.
Cover with a cascade of fresh rose petals and serve.