Namaste, friends!
We recently prepared our favorite Turmeric cake and an almost professional photo set came out. Sugar from MASALE has never looked so beautiful – like real amber. And ground Indian turmeric, as always, turns any dish into gold.
So write down the African dessert recipe and appreciate how well done we are 😉
Turmeric cake
Ingredients:
1 ½ cups semolina
½ cup of flour
½ cup shredded coconut sugar
200 ml of coconut milk or 20% cream
½ cup peeled pine or cashew nuts
3 tbsp. coconut oil
1 tsp of soda
1 tsp ground turmeric
pinch of salt
coconut or butter oil for greasing the mold
- Combine semolina with flour and baking powder, add salt and ground turmeric. Stir
- Heat the coconut milk a little, mix it with coconut sugar and coconut oil
- Pour the mixture into the semolina with flour and beat with a mixer at medium speed for about 5-7 minutes (or 15 minutes with a whisk by hand)
- Grease a baking mold (preferably for cupcakes or as for bread) with coconut or butter oil, pour the finished dough into the mold and sprinkle chopped nuts on top – we also used pink peppercorns for beauty
- Bake Turmeric cake in the oven at 180 degrees for 20-30 minutes until ready (until a wooden stick inserted into the dough comes out dry)
- Cool, remove the dessert from the mold and enjoy this beautiful cupcake!
Turmeric cake becomes even tastier 12 hours after baking. Store it at room temperature, covered with a towel
The MASALE family wishes you a peaceful heaven
