WE ARE STILL OPERATING HOME DELIVERIES!
We're currently experiencing extremely high demand, with a 1 to 2 day delay on delivery date. Please rest assured that we're doing everything we can to get your order to you as quickly as possible.

Total: £0.00

Blog Menu

Product was successfully added to your shopping cart.

Turron Cake

30 mins

12 people

Prep Time

10 min

Cook Time

20 mins

Total Time

30 mins

A quick and easy Spanish cake recipe using Spain’s famous soft almond turron. The turron is melted into a cream and set in the fridge on a bed of crushed biscuits. This tasty turron cake can be made in advance and taken out of the fridge half an hour before serving for the cream to soften.

Ingredients
Method

250g digestive biscuits
100g unsalted butter, plus extra for greasing
300g soft turron, chopped
400ml whipping cream
400ml whole milk
150g caster sugar
8 gelatine leaves
Toasted chopped almonds

Start by greasing with butter the bottom and sides of a 30cm clip on cake tin and line the base of the tin with some greaseproof paper.
In a food processor, blend the biscuits until you have fine breadcrumbs and place in a bowl. Melt the butter in a sauce pan or microwave and add to the blended biscuits, mix well. Line the base of the cake tin with the biscuit mix using the base of a glass to help you press on all sides. Place the cake tin in the fridge and allow to set for 15 minutes.
Whilst the biscuit base is setting in the fridge, make the turron cream by placing the milk and chopped turron in a medium size sauce pan over a moderate heat and bring to the boil, whisk the mix regularly for the turron to blend well. Whilst the turron mix is warming up, soak the gelatine leaves in cold water. Before the turron mix starts to boil add the whipping cream and caster sugar and bring to the boil, whisking vigorously. Remove the pan from the heat, squeeze the gelatine leaves out of the water and add to the turron cream whisking them well in. Allow the cream to cool for 5 minutes before carefully pouring it into the cake tin using the back of a spoon to stop the pouring cream from breaking the biscuit base. Allow the mix to cool down for 10 minutes before covering with cling film and placing in the fridge to set for at least 4 hours but ideally overnight.
The next day, take the cake tin out of the fridge, run a small knife round the edge of the turron cream and open the clip. Lift the cake from its base onto a plate or cake stand. Decorate the top of the turron with toasted chopped almonds and serve.

Ingredients

250g digestive biscuits
100g unsalted butter, plus extra for greasing
300g soft turron, chopped
400ml whipping cream
400ml whole milk
150g caster sugar
8 gelatine leaves
Toasted chopped almonds

Method

Start by greasing with butter the bottom and sides of a 30cm clip on cake tin and line the base of the tin with some greaseproof paper.
In a food processor, blend the biscuits until you have fine breadcrumbs and place in a bowl. Melt the butter in a sauce pan or microwave and add to the blended biscuits, mix well. Line the base of the cake tin with the biscuit mix using the base of a glass to help you press on all sides. Place the cake tin in the fridge and allow to set for 15 minutes.
Whilst the biscuit base is setting in the fridge, make the turron cream by placing the milk and chopped turron in a medium size sauce pan over a moderate heat and bring to the boil, whisk the mix regularly for the turron to blend well. Whilst the turron mix is warming up, soak the gelatine leaves in cold water. Before the turron mix starts to boil add the whipping cream and caster sugar and bring to the boil, whisking vigorously. Remove the pan from the heat, squeeze the gelatine leaves out of the water and add to the turron cream whisking them well in. Allow the cream to cool for 5 minutes before carefully pouring it into the cake tin using the back of a spoon to stop the pouring cream from breaking the biscuit base. Allow the mix to cool down for 10 minutes before covering with cling film and placing in the fridge to set for at least 4 hours but ideally overnight.
The next day, take the cake tin out of the fridge, run a small knife round the edge of the turron cream and open the clip. Lift the cake from its base onto a plate or cake stand. Decorate the top of the turron with toasted chopped almonds and serve.

Add To Basket

1880 Turron de Jijona

£5.50

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Ibérico Ham Croissants

6hrs 45mins

6 people

Bonito Tuna Balls in Tomato...

1hr 05 mins

4 people

Albondigas al Jerez

45 mins

6 people

Rabo de Toro

3hrs 20 mins

6 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Ibérico Ham Croissants
May 19, 2020
Bonito Tuna Balls in Tomato Sauce
May 10, 2020
Albondigas al Jerez
May 10, 2020

Do you want 10% OFF your first order?*

*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG

Turron Cake