GF Lemon Turmeric Cake
Adapted from New York Times Cooking
In hopes of creating a more intentional eating culture associated with film, this is my first foray into pairing excellent food with excellent films. This lemon turmeric cake is perfect for a summery or springy warm day. Mellow flavors of turmeric complement the sweet-sour of lemon in this loaf cake and offer a lovely sunny color. I’d serve this cake with the slow cinema sci-fi flick After Yang. Its slow stillness, reflectivity, and focus on nature fit properly with the combination of mellow flavors and the bright zestiness as invigorating as the warm spring breezes that blow through After Yang.
Instructions
Nonstick cooking spray or butter, for greasing the pan
1½cups/215 grams Pamela’s Baking Mix (or a GF baking mix of your choice)
2 TSP baking powder
1 TSP kosher salt
¾ TSP ground turmeric
1/2 TSP ground ginger
2 lemons
1cup/200 grams granulated sugar, plus 2 tablespoons for coating lemon slices
¾ cup/180 milliliters full-fat Greek yogurt
2 large eggs
½ cup/115 grams unsalted butter (1 stick), melted
Instructions
Preheat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan with nonstick cooking spray or butter.
Whisk the flour, baking powder, salt, ginger, and turmeric in a large bowl.
Grate 2 lemons into a medium bowl for zest. Halve the first zested lemon and squeeze juice into a small bowl. Cut half the second zested lemon into thin rounds, discarding the seeds.
Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the full-fat greek yogurt, eggs, and 2 tablespoons lemon juice until well blended.
Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top.
Put 2 tablespoons of sugar and turmeric into a bowl. Dip the lemon slices into the sugar/turmeric mixture, coating completely.
Put half of the lemon slices at the bottom of the loaf pan and half of them on the top, ensuring that the thinnest slices are placed on the top.
Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes.
Let cool before slicing and enjoy with some tea!
(Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.)
You can find the original recipe here.
“Lemony Turmeric Tea Cake Recipe.” NYT Cooking, cooking.nytimes.com/recipes/1020637-lemony-turmeric-tea-cake.