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Recipe: Turmeric Cake from Almond Bar by Sharon Salloum
I only ever saw this cake in the Middle Eastern sweet (candy)shops when I was growing up – it wasn’t one Mum made at home. Not understanding what turmeric was, I often wondered how the cake could be so yellow. Eventually I figured it out and decided to try cooking it myself. The colour and flavour make this cake a stand-out.
Servings: 8 -10 servings
Ingredients
- 440 g fine semolina - 2 cups
- 160 g plain flour - 1 cup, all-purpose
- ¼ teaspoon ground turmeric
- 1 teaspoon baking powder
- 250 g butter - 2 sticks, melted and cooled for 10–15 minutes
- 385 g sugar - 1¾ cups
- 375 ml milk - 1½ cups
- 1½ tablespoons tahini
- 70 g flaked almonds - ½ cup, slivered
Instructions
- Preheat the oven to 190°C (fan)/400°F/gas mark 6.
- Place the semolina, flour, turmeric and baking powder in a large bowl and stir to combine.
- In a separate bowl, combine the butter, sugar, milk and 60 ml (¼ cup) water. Pour into the dry ingredients and stir to make a batter.
- Grease a deep 23 cm (9 in) round cake pan by rubbing the tahini all over the base and side with the tips of your fingers.
- Pour the cake batter into the tin and sprinkle with the flaked (slivered) almonds. Bake for 35–40 minutes or until browned on top. Remove from the oven and cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
- Serve with tea or coffee. Store in an airtight container for a week.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.