Turmeric or Not Turmeric (Turmeric of a stretch?)
If you're missing the sunnier days and need a little mid-winter pick me up, allow me to introduce you to this lemon turmeric tea cake. This cake has lemon two ways - juice and zest. The lemon zest is rubbed together with the sugar. This infuses and perfumes the sugar with the lemon oils. The turmeric adds the bright sunny yellow color while lifting the lemon flavor. If you think of turmeric strictly in an Indian cusine way, think again. The lemon and greek yogurt mellows out the spice so it doesn't overpower the cake's flavor.
I've made this cake a few times now. It's pretty simple to come together and with a few thin slices and sugar on the top it looks beautiful.
Lemony Turmeric Tea Cake
by Alison Roman, from Nothing Fancy
makes 1 loaf
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
3/4 tsp ground turmeric
1 cup plus 2 tbsp sugar
2 tbsp finely grated lemon zest, plus 2 tbsp fresh lemon juice (from about 1 lemon)
3/4 cup sour cream or full-fat Greek yogurt, plus more for serving (optional)
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/2 lemon, thinly sliced, seeds removed
Whipped cream (optional)
Preheat the oven to 350°F. Lightly grease a 9 x 4-inch loaf pan 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 medium bowl.
In a large bowl, 1 cup of the sugar with the lemon zest and rub together with your fingertips until the sugar is tinted yellow and smells like you just rubbed a lemon in there. Whisk in the sour cream, eggs, and 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 down the top. Scatter the top with the lemon slices and remaining 2 tablespoons sugar.
Bake until the top of the cake is golden brown, the edges pull away from the sides of hte pan, and a tester inserted in the center comes out clean, 50 to 60 minutes. (AR notes that the deeply caramelized lemon on top of the cake is delightful, but if you’re worried about them getting to dark before the cake has finished baking, put a piece of foil on top to prevent burning). Let cool before slicing.
Cake can be baked up to five days ahead, wrapped tightly, and stored at room temperature.
The BreadList - a collection of things I've been reading, making and watching to recently.
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I bought white miso for one specific recipe and since then I've been trying to toss it into anything I can to use it up. While doing that I learned I maybe like it? It's too early to declare it a kitchen staple but I made banana bread with miso anddddd it might be my new favorite?!
