The kitchen will undoubtedly have been the most popular occupation of this exceptional confinement. To pass the time, to develop new skills or quite simply to eat better… I obviously gave in to the call of the cooks myself! Here is one of the recipes that I took the most pleasure in making: lemon cake and its secret ingredient, turmeric!
I had shared with you a recipe developed during this confinement; salmon tataki. Now it’s time for sweet.
To believe the grocery department of my mini-market where flour and yeast were rare commodities, the French have rediscovered a passion for good home-made dishes, and especially for desserts! Strawberry tarts, chocolate mousse, pancakes, tiramisu and other pancakes… Obviously, sugar allowed us all to put a little sweetness in these long days spent at home. But beware of cholesterol!
Why the lemon turmeric cake?
For my part, I quickly turned in circles around the recipes I found online. And yes, I don’t have a cookbook at home! So, I took my courage in both hands and I launched into the creation of a cake. By creation, I obviously mean that I have slightly twisted an already existing recipe. Don’t blame me, I’m just a novice pastry chef …
So I chose to tackle a lemon and turmeric cake. Seasonal citrus, remember, I love its raw-pressed acidity and its subtle taste when cooked. In addition, I find that it is a recipe that we forget too often!
What about turmeric in all of this?
By adding turmeric to the base of a lemon cake, we ensure a gourmet snack but also packed with benefits. This spice little used in French cuisine is a real nugget well known in South Asia. Used for centuries in India, turmeric is, beyond its culinary interest, a medicinal plant of choice. Anti inflammatory, it contributes among other things to the protection of the joints, digestive comfort and good nervous balance.
Here is the recipe for my super simple lemon cake with turmeric!
The lemon turmeric cake recipe
- 230 grams of wheat flour (type T45 or similar)
- 150 grams of sugar
- 200 ml of Greek yogurt (or cottage cheese)
- 80 grams of melted butter
- 2 eggs
- 2 teaspoons of baking powder
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 lemon
Cut the lemon in half and scrape two teaspoons of zest from one of the halves. Then extract the juice from this half into a bowl. Remove the seeds.
Then slice the other half of lemon thinly. This will serve as a decoration.
Mix the sugar and zest with your fingertips until the sugar becomes translucent and turns yellow. Add the Greek yogurt, eggs and lemon juice. Beat until the mixture is smooth.
Add the rest of the dry items to the bowl then the melted butter and mix again until you get a nice dough.
Butter your cake tin and pour in the preparation. Then place the lemon slices on top.
Finally, in an oven preheated to 200 °, bake for 50 to 60 minutes (this may depend on the oven). The cake will be cooked when the edges come off the pan slightly, the top is golden brown and a knife stuck in the center of the mixture comes out clean.
And finally, here is my little tip! If your decorative lemons brown too much during baking, place a piece of aluminum foil on top of the cake to protect them and continue baking.