Tangelo turkish delights. Photo / Ian Jones
Makes one 23cm cake tin
4 cups sugar
1 1/2 cups tangelo juice (or orange)
1 tsp lemon juice
3 cups water
1 cup cornflour
1 tsp creme of tartar
2 tbsp rose water
Few drops orange food colouring
1/2 cup chopped toasted almonds
3/4 cup icing sugar, sieved with cup cornflour
1 In a saucepan, combine the
sugar, tangelo juice and lemon juice. Stir and bring to the boil and take to the soft ball stage at 116C using a thermometer. Remove from the heat.
2 Boil two cups of water. In a mixing bowl, blend the cornflour, creme of tartar and one cup of water until smooth. Add the boiling water and stir over an element until the mixture bubbles and thickens.
3 Pour the tangelo syrup into the cornflour mixture, stirring constantly. Bring to the boil and simmer for 1 1/4 hours, stirring occasionally.
4 Stir in rose water, food colouring and nuts and remove from the heat.
5 Pour into an oiled cake tin and leave to cool for 12 hours. Turn out and cut into cubes and roll through the icing sugar mix.
