Apple and Cinnamon Turkish Delight

Sweet chunks of Turkish delight, flavoured with sharp green apple and aromatic cinnamon.


This month I’ve decided to do the Daring Cooks challenge, as well as the Daring Bakers Challenge, because I fancied trying my hand at both. So first up; the Daring Cooks challenge! For the Month of May, Rachael from Pizzarossa challenged us to make candy but not just any candy! She challenged us to make Turkish Delight, or Lokum.

I’ve made Turkish Delight before, but I wasn’t particularly pleased with the result, because I found that the pieces melted at room temperature, so this time I have added some gelatine, to help it form a more solid block.


I decided to try a different flavour from the classic rose turkish delight. I had a look through Pinterest and saw that you could make apple turkish delight by using apple juice instead of water, so that’s what I have done. Just make sure that you use high quality apple juice, to get the best flavour. I followed the basic recipe from the daring cook page, but changed some of the water to apple juice and added the gelatine.

I am really really pleased with these turkish delight, and I will definitely be making some alternative flavours soon!


Variations: You could use any fruit juice to flavour the Turkish delight, I think using orange juice would work well, and you could then dip them in dark chocolate!


  • 400g Granulated Sugar
  • 330ml Apple Juice
  • 150ml water
  • 2tbsp Lemon Juice
  • 80g Cornflour
  • 1/2 tsp Cream of Tartar
  • A few drops of green food colouring
  • 1 Cinnamon Stick
  • 1 sachet of powdered gelatine


To Make:

Grease and line a small rectangular dish.

Combine 180ml of the Apple juice, 3 tbsp of lemon juice and the cinnamon stick with the sugar in a small pan, cook over a low heat until the temperature reaches 127C.

Meanwhile combine the cornflour, remaining apple juice and water in a large pan, and cook over a low heat, whisking continually until it forms a thick paste. Then remove from the heat and whisk in 1 sachet of powdered gelatin.

Once the apple syrup has reached 127C, remove from the heat and pour into the pan with the cornflour paste, whisking continually. Continue to cook over a low heat for around 30-40 minutes until the volume has reduced to about 1/3.

Stir through the green food colouring and pour into the prepared dish. Leave to cool to room temperature for a few hours, by which point it should be completely set.

Combine 3tbsp of cornflour and 3tbsp of icing sugar in a small bowl.Turn out the Turkish delight and cut into bite-sized chunks. Roll each piece in the sugar mixture and arrange on a platter the serve!


Apple and Cinnamon Flapjack Muffins

Soft and fluffy muffins, with chunks of sweet apple, topped with a crunchy, chewy layer of flapjack.


Who doesn’t love a delicious home made muffin or flapjack as a mid morning snack? I made these muffins, because I wanted some sweet treats to eat during the week, and I just couldn’t decide if I wanted muffins or flapjacks, so I thought I’d make both! They actually work fantastically, as you get a nice fluffy muffin, and then the chewy flapjack, all in one mouthful!

These aren’t quite as lovely looking as some of the other cakes I have made, but they still taste just as good. I brought some into work for morning coffee break and they went down really well!

Variations: The apple could be swapped for any other fruit, like blueberry or pear. Another spice could be used to flavour the muffins, such as ginger, if you don’t like cinnamon.


Ingredients: Makes 15 Large Muffins

For the Muffins:

  • 300g Self Raising Flour
  • 2tsp Ground Cinnamon
  • 2 Eggs
  • 150ml Milk
  • 150g Butter, melted
  • 2 Dessert Apples (I used Braeburn), peeled and chopped
  • 115g Dark Brown Sugar

For the Flapjack Topping:

  • 150g Oats
  • 100g Butter
  • 2tbsp Golden syrup
  • 75g Dark Brown Sugar


To Make:

Preheat the oven to 180°C, and line a cupcake tray with muffin cases.

In a a large pan combine all the ingredients for the flapjack, and cook over a low heat, until it comes together. Set aside.

Mix together the flour, sugar and cinnamon in a large bowl.

In another bowl, combine the milk, melted butter and eggs.

Combine the liquid and flour mixtures, stirring together very quickly – only for about 15 seconds! Then fold in the chopped apple.

Spoon the mixture into the muffin cases, until they are about 2/3 full.


Spread one tablespoon of flapjack evenly over the top of each muffin.


Bake in the preheated oven for 20 minutes.

Leave to cool on a wire rack before serving.


Spiced Orange Jam

Sweet and Sour Orange Jam Spiced with Aromatic Star Anise, Cinnamon, Stem Ginger and Vanilla.

Even after making three jars of Seville orange curd, I still had around 300ml of Seville orange juice and zest stored in the freezer waiting to be used. When I came across some cheap clementines in the supermarket, I decided to use them, with the frozen juice to make an orange jam.

The very wintery weather wave been having recently inspired me to make a (slightly out of season!) christmassy jam, with mulling spices and warming ginger. It tastes wonderful just on toast but I will be posting a cake to use some jam up later this week!

Variations: You could use apple juice and fruit instead of orange for a mulled Apple jam.


Ingredients: Makes Three 250g Jars

  • 300ml Seville Orange Juice
  • Zest from 3 Seville Oranges
  • 5 Medium/Large Clementines or Tangerines, Peeled and Chopped
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 4 Pieces of Stem Ginger, Finely Chopped
  • 50ml Stem Ginger Syrup
  • 400g Jam Sugar
  • A Splash of Spiced Rum
  • 1tsp Vanilla Essence

Put the orange juice zest and chopped fruit into a pan with all the spices and bring to the boil on a high heat.

Cool a small plate in the fridge.

Add the spiced rum and then the stem ginger and syrup.

Stir in the jam sugar and turn the heat down.

Simmer the mixture until it has reduced in volume by about 1/3. This should take 30 minutes to an hour.

Once the mixture has thickened and reduced, check that the jam has set by spooning a small amount onto the cooled plate. If the mixture does not drip when tipped up, the jam is ready. If not you may need to add more Jam sugar or reduce the volume of the mixture further.

Stir in the vanilla extract.

Pour the jam into three sterilised 250g jars and seal tightly. Leave to cool and then sore in the cupboard, or in the fridge once open.