Turmeric Loaf Cake

This is a no-fuss cake that pulls together quickly and simply. The yogurt and oil included in this recipe make for a forgiving and moist cake. Delicious served with afternoon tea on the first day, or many days later if well-wrapped.

INGREDIENTS


130 grams whole plain yogurt

3 large eggs (room temperature)

1 teaspoon vanilla extract

Grated zest of one orange

175 grams sugar

180 grams Hollis or Red Fife flour

2 teaspoons baking powder

¼ teaspoon fine sea salt (adjust if using coarse salt)

½ cup neutral oil

2 teaspoons grated fresh turmeric root

Sesame seeds (optional)

METHOD

  1. Preheat the oven to 350 degrees F. Butter and flour a loaf pan.

  2. Whisk your yogurt and eggs together, then add your vanilla and orange zest.

  3. Whisk in your dry ingredients – sugar, flour, baking powder, and sea salt.

  4. Add the neutral oil and turmeric root and whisk until homogenous. 

  5. Pour into your prepared loaf  pan and sprinkle with sesame seeds if using. 

  6. Bake for 30 – 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.