Recipe courtesy of Benjamina Ebuehi

Golden Turmeric Cake

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  • Level: Easy
  • Total: 1 hr (plus cooling)
  • Active: 20 min
  • Yield: 6 to 8 servings
This is the kind of cake I could have for breakfast. It’s really deep and savory — not sweet at all.



  1. Preheat the oven to 350˚ F. Use the tahini to “grease” the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan.
  2. In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter and then pour into the prepared cake pan.
  3. Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee. 

Cook’s Note

The cake can also be baked in a 7-inch square pan. Grease the pan as directed but sprinkle the sesame seeds on top of the batter instead of underneath.