Lebanese Turmeric Cake: Aromatic Spiced Cake Recipe
50 minutes
906 reads
About Lebanese Turmeric Cake: Aromatic Spiced Cake Recipe
Indulge in the warm, inviting flavors of Lebanon with this delightful Turmeric Cake. A unique blend of earthy turmeric, fragrant aniseed, and subtly sweet powdered sugar creates a moist and comforting cake, perfect for breakfast or an afternoon treat.This easy-to-make recipe combines traditional Lebanese baking techniques with the health benefits of turmeric. The addition of semolina adds a lovely texture, while pine nuts and sesame seeds provide a delightful crunch.Soft, moist, and brimming with aromatic spices, this Turmeric Cake is a delicious and memorable experience. Prepare to be transported to the heart of Lebanon with every bite!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 3 tbsp Semolina also known as suji
- 1 tsp Baking Powder
- 1 tsp Turmeric also known as haldi, ground
- 1/2 tsp Aniseed ground
Wet Ingredients
- 1/3 cup Milk approximately 100ml
- 120 grams Sugar powdered
- 60 ml Vegetable Oil
- 3 tbsp Water for infusing the aniseed
Topping
- 3 tbsp Pine Nuts can be replaced with other nuts
- 1 tbsp Sesame Seeds white
Instructions
Prepare the Aniseed Infusion
- Place the aniseed and 3 tablespoons of water in a small saucepan. Bring to a boil over high heat and simmer for 2 minutes, or until the mixture is reduced to about 1/3 of its original volume. Strain the mixture and set aside to cool.
Combine Wet Ingredients
- In a medium bowl, whisk together the milk and powdered sugar until the sugar is completely dissolved. Add the vegetable oil and the cooled aniseed infusion. Whisk well with a wooden spoon until thoroughly combined.
Combine Dry Ingredients
- In a large bowl, sift together the flour, baking powder, and ground turmeric. Make a well in the center of the dry ingredients.
Combine Wet and Dry Ingredients
- Gradually pour the wet ingredients into the well of the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Prepare and Bake the Cake
- Preheat your oven to 180°C (350°F) for 10 minutes. Grease a 6-inch cake pan and line the bottom with baking paper. Pour the batter into the prepared pan.
- Scatter the pine nuts and sesame seeds evenly over the top of the batter.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve
- Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy!
Recipe Notes
Expert Tips for the Perfect Lebanese Turmeric Cake
- For a richer flavor, toast the pine nuts in a dry pan before adding them to the cake.
- If you don't have semolina, you can substitute with an equal amount of all-purpose flour, but the texture might be slightly different.
- Adjust the amount of powdered sugar to your preference. You can add a little more or less depending on how sweet you like your cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 247kcalCarbohydrates: 31gProtein: 3gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gFiber: 1gSugar: 20g
Sai Priya
Articles: 34
4 Comments
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Looks so appetizing! Thank you for posting.
This is wonderful! Can’t wait to taste it.
This looks so inviting! Thank you.
Delicious!!