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- Dish type
- Sponge cake
- Yoghurt cake
Turmeric is baked into a yoghurt-enriched sponge for a healthy take on cake! Turmeric's anti-inflammatory properties make it a popular addition to smoothies and drinks, but why not add it to your baking repertoire, too? The result is gorgeous to look at and to eat!
36 people made this
IngredientsMakes: 1 (23cm) cake
- 375g Greek yoghurt
- 150ml olive oil
- 200g caster sugar
- 3 eggs
- zest of 1 orange
- juice of 1/2 orange
- 2 teaspoons ground turmeric
- 1 teaspoon vanilla extract
- 320g self raising flour
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat the oven to 180 C / Gas 4. Grease a 23cm springform cake tin and dust with flour.
- Combine yoghurt, olive oil, sugar, eggs, orange zest, orange juice, turmeric and vanilla; mix well. Add flour and stir till just combined. Tip into prepared tin.
- Bake for 60 to 70 minutes in the preheated oven, or till a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes before unmoulding and allowing to cool completely.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
simple, easy recipe & stunning tasty cake thank you xx-30 Mar 2018
Sfouf - Vegan Middle-Eastern Turmeric Cake
Our turmeric cake (sfouf), has a stunning yellow color, a subtly sweet flavor, and is surprisingly addictive. This famous Middle Eastern dessert is perfect with tea or coffee, or as a grab and go snack.
Turmeric cake. Believe it or not, one of the simplest, most delicious cakes we've ever had in our life. Our grandmother used to make us Sfouf (turmeric cake) all the time when we were kids and she came to visit us in Barcelona. And I guess the reason we love it so much, is because it reminds us of her. We haven't seen her in many years ( she lives in Israel) and we think about her every day.
For years we’ve tried to figure out how to make this cake. It's so simple, yet we never quite got it right. It’s been driving us crazy. And the recipe our grandmother gave us was all “a little bit of this and a little bit of that". So we tried using it as a guide, but the result was never the same.
We did, however, discover during our many, many trials, that mixing turmeric and baking soda turns your cake red once you bake it. Kind of like an all natural red velvet cake, only bitter. Pretty neat, uh?
So finally, after all the science experiments and a few disasters, we came up with the recipe we’re sharing today. Still not exactly our grandmother’s cake. but I think it's time to accept that, no matter how much we try, it will never be like hers. Because it's missing the most important ingredient: her loving touch.
*Read about the benefits of Turmeric in this article by Dr. Andrew Weil:
Is this Coffee Cake or Cake for Coffee?
Here in the UK, coffee cake is generally a coffee flavoured cake, whereas everywhere else in the world, particularly in Continental Europe, coffee cake is a cake that’s enjoyed with coffee.
I suppose this reflects the difference between European cafe culture, and here where cake is traditionally enjoyed at tea time with, well… tea.
As to what the rest of the world calls coffee flavoured cake, I have no idea – possibly a coffee coffee cake? However, this turmeric cake is definitely best enjoyed with a fresh cup of hot coffee.
Golden Milk Cake
We’re changing the tone of things in the kitchen. Can you feel it? It feels like we need a different kind of nourishment. Warming and routine. Roasted and rooted.
I find myself gravitating towards Golden Milk every autumn and winter. It’s the drink I stir together when I’ve dimmed the lights in my kitchen to just one – that thing I do to signal to my body that we get to rest soon. Golden Milk has a lullaby quality while also feeling almost as indulgent as ice cream. It’s settling. It feels like roots likely because it comes from roots.
It’s with great affection that I pour my favorite spiced drink over vanilla cake. The cake is concepted like a Tres Leches Cake with less milks and more spice flavor. Chilled to settle. Swept with lightly whipped cream to serve.
It’s gentle, and simple, and still feels special. Here’s how:
I love a humble cake in a square pan.
It’s not fussy. It’s the sort of cake that sits in the fridge, loosely covered in plastic wrap, visited often with a butter knife as people sneak slivers here and there.
This is the sort of cake that comes together in one big bowl though the use of exactly one million small bowls of ingredients feels particularly organized and indulgent until it comes time to wash them all. A little bit of cake mise-en-place helps me safeguard against forgetting the baking soda or double adding the baking soda while forgetting the sugar. Essentially, I’ll do more dishes for a higher cake success rate.
Whisk together the flour, baking powder, baking soda, and salt.
Halfway done! (Not really… but essentially.)
Pour sugar into a bowl, dramatically from up high.
Add melted butter, every bit. Add a few eggs, too.
Whisk in the buttermilk creating a creamy, glossy, on-you-way-to-cake mixture.
Add the dry ingredients to the wet.
And whisk to a fluffy thickness.
Whisk until any flour lumps have eased out and the batter is thick and pourable.
And pop that gem in the oven.
While the cake bakes I mix together the golden milk.
It’s mostly coconut milk with the support of a dash of heavy cream and a splash of water.
Cinnamon and turmeric and a dash of ground ginger too. I also add a few grinds of black pepper for just the slightest hint of spice.
The whole mixture is heated gently in a saucepan until just warm and the flavor of the spice has started to bloom.
Allow the cake to cool for a few (about 15) minutes when it comes out of the oven. Breathe deeply in the kitchen. It smells like cake. This is our moment.
Use a skewer to poke holes in the cake. From top to bottom. Side to side.
Slowly pour the warmed golden milk over and into the cake. Slowly to give the cake time to absorb. The liquid may begin to pool a bit around the edges. That’s ok, just keep it moving.
I find that this cake is best with a bit of quality time in the refrigerator – overnight to be exact. It helps the liquid absorb and settle into the cake and cools the crumb of the cake. These will be dense little slices, nice and chill.
Lightly sweetened and lightly whipped cream. Spread generously.
Sprinkle with chopped walnuts and hustle in there for a slice.
In dense, in that way cake can still be dense and delicious. It’s moist in that way that you’ll allow. It’s flavorful and cheeky and it’s cake so CAKE!
Quick Turmeric Chai Tea Blend Recipe
1 part Organic Turmeric Root cut/sifted
1/2 part Organic Cinnamon Chips
1/8 part Organic Ginger Root cut/sifted
1.) Blend all the ingredients together evening in a bowl.
2.) Steep 1 tsp of your herbal tea in 6-8 oz of boiling water for 7-9 minutes. Enjoy!
If you want to make turmeric tea from fresh root just grate about 1 tablespoon of root and steep in your boiling water and then strain. Or dehydrate your own turmeric root and steep with the directions from the quick chai recipe.
Now if you are looking for other fabulous ways to use turmeric in your life we are quite the fans of this fine herb here and have blogged a few recipes with turmeric in them before such as our:
Today we are adding to that menu of turmeric goodness with a Lemon Turmeric Cake recipe. Perfect for that cuppa tea you just blended!
Photo by Kaylajoycreative
As the saying goes, have your cake and eat it too! Implying that you have to pick or choose one thing over the other. Sometimes that might means something that tastes good or something that is good for you. Well I think in this case maybe you get a little of both. And so many of the ingredients can be swapped out according to your diet preferences.
This lemony turmeric tea cake is not only perfect for any tea time occasion (can you say Mother's Day and St. Valentine's Day or Easter?!) but a fabulous dessert for any occasion. Or maybe even a Sunday brunch ::wink wink::
Now while we made our Lemon Turmeric Tea Cake with Farmhouse Teas' Golden Turmeric Spice Tea you can certainly use your own mix from above (the Quick Turmeric Chai) or just stick with some ground turmeric, cinnamon and ginger to get the same effect.
This cake would be excellent paired with a cheese board, some grapes and your favorite chocolate. Or just pair it with chai tea from Farmhouse teas, the Persnickety Peach Chai would be a fabulous combo.
Photo by Kaylajoycreative
Rory O’Connell’s Ginger, Lemon and Turmeric Cake
Rory O' Connell makes the most delicious ginger, lemon & turmeric cake. The defining ingredients at the heart of this cake sounds like a combination of what you might be ingesting from a glass in the form of a tincture first thing in the morning. Well, if it makes you wince at that early hour, I think in this case the reaction will be more pleasant. The cake itself is very straightforward and brightened up with lemon and fresh ginger, the turmeric arrives in a blaze of deep primrose yellow on top in the icing. A sprinkling of finely diced stem ginger is the final gesture to what is an easy but delightful cake. Keeping up with current fashion in cake decoration, you could sprinkle a few bright orange marigold or deep golden dahlia petals over the cake for added pzazz.
This is a cake to be eaten at any time of the day with tea or coffee and also as a dessert cake after lunch or dinner. It is definitely best eaten on the day it is made when it still retains that just baked fresh charm.
Sfouf is a traditional Lebanese cake that is often found across the Levant region and is usually served alongside tea or coffee. Having a dryer texture it is the perfect cake to pick up and eat with your hands. Though Sfouf is a staple in Lebanon, every region of the country and even families have varying recipes. Most commonly Sfouf includes a tahini base, turmeric powder and some ratio of standard flour with semolina flour. The strong nutty flavor of turmeric along with the tahini base make Sfouf a comforting and flavorful cake. The bright golden color makes it beautiful to serve just as is!
Please note something very important: The word semolina means something different all around the world. So, it is critical to note that Lebanese semolina refers to a flour made with durum wheat. This means that it is NOT gluten free. In other countries, semolina can refer to a fine corn flour but this is not the case for this recipe. You can however, substitute semolina for a fine corn flour or corn meal but please ensure that it is ground finely so that it does not affect the texture. There are two types of semolina flour that can be found in an Arabic grocery store, course or fine. Both options work well.
You can make this recipe vegan by using soy milk and oil however traditionally crisco, butter, or oil can be used as well as any varying kind of milk. Frequently, in Lebanon with baked dishes, powdered milk and water are used instead and this is completely acceptable as well.
You can top this recipe with sesame seeds if you need to be conscious of nut allergies, however, Sfouf is commonly topped with a single pine nut on every slice.
- 1 ½ cups semolina flour
- ½ cup all-purpose flour
- 1 teaspoon ground turmeric
- 1 ½ teaspoons baking powder
- 1 ⅛ cups white sugar
- 1 cup milk
- ½ cup vegetable oil
- 1 tablespoon pine nuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan.
In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.
How is this tea cake so moist?
The ingredients, and the method of combining them:
Moistening agents: sour cream or yogurt, melted butter which gives the same moistness as oil, but with that lovely butter flavor.
Dry ingredients: flour, salt, turmeric, and plenty of baking powder for leavening and fluffiness.
And for flavor: lemon juice and lemon zest that gets rubbed into the sugar which infuses all the sugar with lemon flavor and lemon oil. Delicious!
As for the combining method, at each step, the ingredients get mixed by hand but NOT OVER-MIXED. Over-mixing the batter will develop the gluten in the flour and result in a tough, overworked cake.
Turmeric-Ginger Blood Orange Cake
Turmeric adds a golden yellow hue and a hint of musk to this simple cake. The cake is baked in a loaf pan and can be made in less than 30 minutes it will keep covered in the refrigerator for at least five days.
If you can find blood oranges — in season all winter — the cake is a gorgeous contrast of pink-red against the orange-gold of the turmeric. Serve for breakfast with yogurt or as a dessert with chai or coffee.
- Canola or vegetable oil spray for pan
- 1 1/2 cups flour, 215 grams
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 teaspoons dry ground turmeric
- 3/4 teaspoon ground ginger
- 1 stick unsalted butter
- 3/4 cup sugar, plus 1 tablespoon, 162 grams
- 1 1/2 teaspoons grated blood orange zest or orange zest
- 3/4 cup Greek yogurt or plain yogurt, 213 grams
- 2 medium eggs
- 2 tablespoons blood orange or orange juice
- 1 blood orange or orange, peeled and thinly sliced, seeds removed (use the orange you zested)
- Greek yogurt, for serving
- Preheat the oven to 350 degrees.
- Spray a 9-inch loaf pan with canola oil spray or grease with oil.
- In a medium bowl, mix together the flour, baking powder, salt, 1 teaspoon of the turmeric and ground ginger.
- In a small skillet, heat the butter and the remaining 1/4 teaspoon turmeric until bubbling and just beginning to turn golden brown. Remove from the heat and cool a few minutes.
- In a large bowl, use your fingers to mix the sugar and orange zest together. Whisk in the yogurt, eggs and orange juice. Whisk in the turmeric butter. Gently fold the flour mixture into the sugar mixture until smooth.
- Place the batter into the prepared pan. Gently press the orange slices on top and place the cake on the middle shelf of the oven. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a cooling rack. Flip the cake out of the pan and flip again.
- Serve with a dollop of Greek yogurt.
Editor's note: This story has been corrected to reflect DJ Rekha's pronouns. We regret the error.
This article was originally published on January 28, 2021.
This segment aired on January 28, 2021.