Golden Delight: The Irresistible Turmeric & Honey Cake Recipe You’ll Crave

Turmeric and Honey Cake

When the weather starts to get colder my sweet tooth also has a change of season. At times like this cinnamon and pumpkin spice are prevalent (Which I'm also a huge fan of) but I like something a little different.

I'm an avid tea drinker so one day l thought "what if I make a herbal tea flavoured cake?"

Yes, not a herb but Turmeric is a great winter warmer and offers great at health benefits, not only is it a natural anti-inflammatory but a powerful antioxidant!

Sugar has barely any nutritional value so to keep with the theme of winter warming health goodness here's where the honey comes in. Whilst this recipe includes a mix of both sugar and you could omit the sugar completely and use an all honey or sweetener/regular sugar alternative.

Honey is also an antioxidant and contains small amounts of vitamins & minerals .

Enter! Turmeric & honey cake (or cupcakes).

A bright fluffy sponge cake recipe that almost makes you not feel guilty for eating cake, almost.

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Ingredients

Yield: 6" Cake or 12 Cupcakes

For the Cake:

• 125g Unsalted Butter, Room Temperature

• 125g Self Raising Flour

• 70g Caster Sugar

• 4 Eggs (Yolk and Whites seperated)

• 1/4 Teaspoon Vanilla Bean Paste

• 1/8 Cup Whole Milk

• 2 1/4 Teaspoon Turmeric Powder

• 1/8 Cup Honey

• 1/4 Teaspoon Baking Soda

• 1/8 Teaspoon Black Pepper

For the Frosting:

• 56g Cream Cheese, Room Temperature

• 28g Unsalted Butter, Room Temperature

• 24g Honey

• 3/4 Cup Icing Sugar

This recipe also multiplies well!

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Method

Making the Cake:

1. Preheat a fan oven to 165 C

2. Separate your egg whites into a bowl and whip until stiff peaks have formed. Keep the egg yolks to one side.

3. On the stove combine your milk, turmeric powder, black pepper, vanilla bean paste and honey. Heat until honey has melted and mix until the milk has taken on the colour of the Turmeric Powder, don't let the milk boil. Remove from the heat once combined.

   
   

   

   
   

4. Cream together your butter and sugar for around 5 minutes on a medium speed if using a stand mixer. If mixing by hand, until butter is light in colour and creamy. 

5. To the creamed butter and sugar and the yolks of your eggs and mix until just incorporated.

6. Into the butter/sugar/egg yolk mixture sieve in the flour and baking soda, mix this until just combined.

7. Add the milk mixture into the flour mixture and mix until the two are incorporated. Don’t overmix here, as we’re not done yet!

8. Fold in your whipped egg whites by hand or on a very low speed on a stand mixer (some have folding speeds). 

9. Once our egg whites are folded in we’re ready to fill our tins/cupcakes cases.

10. Bake for 25 minutes at 165 C, the cake should be nice and golden. Test the centre of the cake with a skewer, if it comes out clean your cake is ready!

    

11. Let the cake/cupcakes sit in the pan for 3 minutes then remove.

Making the Frosting:

1. In a bowl beat the cream cheese and butter until smooth

2. Add in the honey and mix.

3. Sieve in the icing sugar to the cream cheese/honey mix, if consistency isn't to your liking you can add more until satisfied. Any additional icing sugar added should also be sifted.

4. Place in the fridge for at least 15 minutes before using.

Once your cake has fully cooled, slather on your Honey Cream Cheese Frosting and enjoy!

Delicious with a cup of tea, a scoop of ice cream or just on it's own.

To store your cake place in an airtight container and keep in the fridge, when serving let the cake sit for 10 minutes after taking it out of the fridge.