Turkish Torte

From issue #4.
Photography by Photography by Vanessa Wu.
Turkish Torte

Serves: 10 - 12


6 egg whites 200 grams caster sugar
150 grams soft dried figs, chopped
150 grams Turkish delight, chopped
160 grams good quality dark chocolate, chopped
70 grams shelled pistachios, roughly chopped
150 ml cream, softly whipped
1 teaspoon rose or geranium water
extra pistachios for garnishing


Pre-heat the oven to 180°C – not fan bake. Grease the sides and base of a 24 cm springform tin, and line the whole tin with baking paper.

Beat the egg whites in a large bowl until they form stiff peaks then beat in the sugar to make a thick and glossy meringue.

Using a large metal spoon, fold in the figs, Turkish delight, dark chocolate and the pistachios.
Tip the mixture into the tin, smooth the top and bake for 1 hour. Cover the top with tinfoil after 20 minutes to prevent over-browning.

Remove the cake from the oven, place on a cooling rack and leave in the tin overnight.

To Serve: Carefully remove the paper and place on a serving plate. Mix the rosewater into the whipped cream and spread over the top of the torte. Sprinkle with extra pistachio nuts. Serves 10-12

Rosewater: an intense, concentrated distillation of rose petals used as a flavouring in cakes, pastries and desserts. Available in specialty stores.

Wine Match: Giesen Reserve Late Harvest Riesling 1999 (Canterbury) Traditional Turkish delight flavours along with dark chocolate in the torte enhance the intense luscious sweetness of liquid marmalade and lemon honey in classic Canterbury style. $20-$30