Recipe courtesy of Benjamina Ebuehi
From:
Food Network Magazine
Golden Turmeric Cake
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 5
- Cholesterol
- 2
- Sodium
- 46
- Total: 1 hr (plus cooling)
- Active: 20 min
Ingredients
1 tablespoon tahini
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
3/4 cup all-purpose flour
3/4 cup semolina flour
1 teaspoon ground turmeric
3/4 teaspoon baking powder
3/4 cup superfine sugar
Scant 2/3 cup milk
1/4 cup vegetable oil
1 teaspoon orange blossom water
Directions
- 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.
- 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.
- 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.