This cake is easy to make, using only one bowl - vibrantly yellow cake with delicious rich flavours from turmeric. A perfect cake for a mid-morning cup of coffee, it's inspired by the sfoof turmeric cake of the Middle East.
Made with vegetable shortening that's easy to mix, so there's no need for an electric mixer, and it's egg free (so easily scalable) and suitable for vegans.
Heat oven to 180°C (Fan) / 375°F / Gas mark 5. Line a a 10" x 6" (25cm x 15cm) tray-bake cake tin with baking parchment, and brush the parchment with tahini. A silicone pastry brush works very well here.
In a large bowl, cream together the shortening and sugar. Add flour, semolina, baking powder, tahini, turmeric, almond milk, and pine nuts and mix together.
Pour the mixture into the cake tin and garnish evenly with pine nuts.
Bake for about 30 minutes. Check to see if it's cooked through with a toothpick - stick into the centre of the cake. It's done when there's no wet cake mixture on the toothpick when you pull it out.
To stop the baking parchment flopping into the tray before you add the batter, clip it to the sides with small bulldog clips.
Options and variations: