A RECIPE + SPICES TO CREATE
Turmeric-Orange Honey Cake
with Orange Icing
25 MINS
| 1 slice
ingredients
FOR THE CAKE
2¼ cups (270g) cake flour
1½ tsp ground turmeric root
½ tsp ground black peppercorn
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup + 2tbsp (75g) granulated sugar
zest of 1 orange
8 tbsp (113g) unsalted butter at room temperature
2 eggs, room temperature
¼ cup meadowfoam honey (Adagio Bees)
1 tsp vanilla extract
1 cup buttermilk at room temperature
FOR THE ICING
1 cup (112g) powdered sugar
2 tsp milk
2 tsp fresh orange juice
1 tsp meadowfoam honey (Adagio Bees)
directions
For the cake:
For the icing:
expiry
Store in an airtight container at room temperature for 3 days, or freeze without icing, well-wrapped for 3 months.
- Preheat oven to 350ºF. Grease a 9" round or 9" square baking pan. Set aside.
- In a medium bowl, whisk together the flour, turmeric, pepper, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the orange zest and sugar. Using your fingers, rub the zest into the sugar to release the citrus oil.
- Add the butter and beat on high speed until the butter is light and fluffy, about 3 minutes.
- Add the eggs, one at a time, until fully combined, scraping the bowl after each addition. Mix in the honey and vanilla extract.
- Stir in the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.
- Scoop batter into prepared pan and bake for 30-35 minutes, or until a cake tester inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
For the icing:
- In a medium bowl add all of the icing ingredients and whisk until fully combined and no lumps of powdered sugar remain.
- Pour or brush over the cooled cake. Let the icing set before serving.
expiry
Store in an airtight container at room temperature for 3 days, or freeze without icing, well-wrapped for 3 months.
tips
If you don't have buttermilk you can substitute an equal amount of unflavored yogurt, or make your own by adding 1 tbsp of lemon juice to 1 cup of whole milk.
For smaller cakes, the batter can be divided in a jumbo muffin pan, mini bundt pan, or mini loaf pans. Grease the chosen pan, divide batter evenly, and bake for 20-25 minutes.
For smaller cakes, the batter can be divided in a jumbo muffin pan, mini bundt pan, or mini loaf pans. Grease the chosen pan, divide batter evenly, and bake for 20-25 minutes.
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