Turmeric-Orange Honey Cake

For the cake:

• 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.

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.