Turkish Cake

Sent in by Helen CCC – Manchester and adapted from delicious magazine July 2012

• 6 egg whites
• 220 golden castor
• 125g ground almonds
• 400g Halva which I purchased from barbakan in chorlton, chopped
• 1tbsp coco powder
• 150g dates chopped
• Zest 2 oranges
• 120g dark choc chopped
• Double brandy
• Pistachios pomegranate seeds
• 100g melted choc to top

Preheat oven 150 C, grease and line 22 cm springform tin

1. Beat egg whites till stiff then add sugar and beat for 5 mins.
2. Beat in coco powder
3. Fold in ground almonds, halva , dates, zest and chocolate.
4. Bake for 1 h 15mins.
5. Once removed from oven, stick holes in with skewer and top with brandy.
6. Once cool top with meted choc ( I used dairy milk due to a late night choc panic buy) nuts pomegranate  and  mint leaves.

Note this recipe has not been tested or edited by CCC