Turkish Delight and Pistachio Lolly Cake (Turkish × NZ)

Method

1. Crush the biscuits in a sturdy zip-lock bag with a rolling pin into fine crumbs, leaving a few small pieces, and tip into a large bowl.

   Add in this stepPlain malt biscuits 80 g

2. Warm the butter, condensed milk and cardamom in a 14 cm saucepan over low heat for 2 min, stirring, just until the butter melts. Don't let it boil.

   Add in this stepButter 35 gSweetened condensed milk 60 gGround cardamom 1 pinch

   low heat

3. Take it off the heat and let it cool for 5 min, so it doesn't melt the Turkish delight.

4. Cut the Turkish delight into 1.5 cm cubes with oiled scissors and shake off the excess powder. Roughly chop the pistachios. Add the orange zest and half the pistachios to the crumbs, pour over the butter mixture and mix well, then knead in the Turkish delight with your hands.

   Add in this stepTurkish delight (rose or mixed flavours) 55 gShelled unsalted pistachios 10 gOrange (finely grated zest only) ½

5. Mix the coconut with the rest of the pistachios on a sheet of baking paper. Shape the mixture into a log about 15 cm long, roll it in the pistachio coconut, then wrap tightly and twist the ends.

   Add in this stepDesiccated coconut 15 gShelled unsalted pistachios 10 g

6. Refrigerate for 2 h, until firm, and slice 1.5 cm thick with a hot, dry knife.