Wednesday, November 5, 2008

Turmeric Cake

Photo by Alessandra Zecchini©

It tastes like an old fashion cake and, strangely,
it came out with a lovely orange hue on the top half.
This is a egg-free cake.

100 g butter
100 ml rice bran oil
300 g sugar
1 tsp turmeric
300 g corn meal, fine
200 ml milk
100 g plain flour
1 tsp baking soda
1 tbsp pine nuts
1 tbsp sultana
2 star anise

Melt the butter, add the rice bran oil and the sugar and mix with a wooden spoon. Add the turmeric and mix. Slowly add the corn meal, mix well. Slowly add the milk and mix well. Add the plain flour and baking soda and mix well. Fold in the pine nuts and sultana.
Line with baking paper a 23 cm (9 inch) round baking tin, or an equivalent size square tin. Pour the mixture into the tin, place the 2 star anise on the top and bake at 180ºC (350ºF) for 40 minutes. Check by inserting a tooth pick in the centre of the cake. Serve warm, with cream, or cold, cut into small pieces.

Photos and Recipes by Alessandra Zecchini ©


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