Golden Turmeric Cake Recipes

GOLDEN TURMERIC MILK

Golden Turmeric Milk image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 1 cup unsweetened coconut milk beverage, 1/2 cup water and 1 teaspoon coconut oil in a saucepan. Add 1 thinly sliced 2-inch piece fresh turmeric, 1 thinly sliced 1-inch piece fresh ginger, 1/4 teaspoon black peppercorns and 2 crushed cardamom pods. Cook over medium-low heat, whisking occasionally, 30 minutes. Strain, then sweeten with honey.

GOLDEN GINGER CAKE

Golden Ginger Cake image

Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It's best served just warmed, with a generous helping of whipped cream or vanilla ice cream.

Provided by Alison Roman

Categories cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray
Demerara sugar
2 3/4 cups/350 grams all-purpose flour
1 tablespoon turmeric
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
1 cup/220 grams light brown sugar
1/4 cup/60 milliliters molasses
3 tablespoons finely grated fresh ginger
2 large eggs
1/2 cup/120 milliliters buttermilk
1/4 cup/60 milliliters vegetable or coconut oil, melted
Whipped cream or ice cream, for serving

Steps:

Heat oven to 350 degrees. Spray a 9-inch springform pan, cake pan or tart pan with nonstick cooking spray (or grease with softened butter) and sprinkle with a bit of Demerara sugar to coat the interior of the pan; tap out excess and set aside.
In a medium bowl, whisk together flour, turmeric, salt, cinnamon, baking powder and baking soda; set aside.
Using a stand mixer or an electric mixer and a large bowl, beat together butter, brown sugar and molasses until the mixture is light, fluffy and the color of a very pale latte, 3 to 4 minutes. (Feel free to periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.) Add fresh ginger and beat to blend.
Add eggs, one at a time, until they are totally incorporated and the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. (Be sure to wipe off any ginger that may have stuck to the beaters.)
Combine buttermilk and oil in a bowl or a measuring cup. With the mixer on low, beat 1/3 of the dry ingredients into the cake batter, followed by 1/2 of the buttermilk mixture. Repeat with 1/3 of the dry ingredients and the remaining buttermilk mixture. Finish by adding the remaining dry ingredients.
Pour cake batter into prepared pan and scatter with more Demerara sugar. Bake, rotating once or twice if your oven has hot spots or tends to be uneven, until the cake has started to pull away from the sides of the pan, it's evenly golden brown on top and it springs back ever so slightly when pressed, 45 to 50 minutes.
Remove from oven and let cool on a wire rack if you have one. (If not, just let it cool away from the oven.) Do not remove cake from the pan until it is 100 percent cool. Serve with lightly whipped cream or the ice cream of your choice.

LEMONY TURMERIC TEA CAKE

Lemony Turmeric Tea Cake image

This cake, which is adapted from "Nothing Fancy: Unfussy Food for Having People Over," is so good and so simple to put together, you might come to call it "house cake," which is, of course, cake to keep in your house at all times. Just slicing into it makes a bad day better, the baked equivalent of burning sage or palo santo to clear the energy. It travels well, and can truly be brought anywhere for any occasion, but most of the time it won't make it out of your kitchen.

Provided by Alison Roman

Categories snack, cakes, dessert

Time 1h30m

Yield One 9-inch loaf

Number Of Ingredients 11

Ingredients

Nonstick cooking spray or butter, for greasing the pan
1 1/2 cups/215 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon ground turmeric
2 lemons
1 cup/200 grams granulated sugar, plus 2 tablespoons for sprinkling
3/4 cup/180 milliliters sour cream or full-fat Greek yogurt, plus more for serving (optional)
2 large eggs
1/2 cup/115 grams unsalted butter (1 stick), melted
Whipped cream (optional)

Steps:

Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.
Whisk the flour, baking powder, salt and turmeric in a large bowl.
Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons lemon juice until well blended.
Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.
Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.

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