This fragrant lemon-turmeric cake is a mix between a pound cake and a sponge cake with zero grains or refined sugar in sight!
Cake isn’t something you’d reach for during breakfast, but this one replaces the high sugar content with coconut-derived sugar and swaps processed flour for blanched almond flour. This means less of a sugar spike and sustained energy from healthy fats. Blanched almond flour is made from almonds without skins. This variety is lighter and less coarse than almond meal which leaves the skins intact before grinding.
The ultra-moist texture in this cake doesn’t rely on heaps of butter either. Non-fat Greek yogurt adds velvety texture and moisture to the cake with a subtle tang. Look for unflavored varieties of Greek yogurt with no added sweetener.
Adding lemon-turmeric flavor and antioxidants is a combination of fresh lemon juice and zest, vanilla extract, and Electric Turmeric tea crystals with the addition of cinnamon and ginger. Together these flavors are both warming and revitalizing, making for a cake that’s equally delicious in the summer or winter months.
Turmeric, cinnamon, and ginger add immune system supporting antioxidants that help protect cells from viruses. Turmeric has an earthy flavor that is slightly bitter, but pairs well with sweet or savory recipes. Turmeric is often found in curries and adds a vibrant yellow color to any drink or recipe.
Other Benefits of Turmeric:
- May help reduce the risk for cardiovascular disease
- Supports healthy brain function and balance mood
- Can help relieve symptoms of arthritis
- Room temperature eggs and butter make mixing a breeze and help the cake batter blend seamlessly.
- To make the coconut sugar fine and easier to mix, resulting in a fluffier cake texture, the coconut sugar is blended in a blender or food processor until its texture is powdery.
- Instead of sugary frosting, this tea cake is decorated with delicate edible flowers and thinly sliced lemon wheels. Peel the lemon slices off before eating a slice of cake.
- ⅔ cup coconut sugar
- 3 ½ cups blanched almond flour
- 2 sachets Pique Electric Turmeric Tea
- 2 tsp baking powder
- ½ tsp ground turmeric
- ¼ tsp sea salt
- ⅓ cup unsalted grass-fed butter softened
- 3 large pasture-raised eggs at room temperature
- ½ cup non-fat Greek yogurt
- Juice of 1 medium lemon about 1/4 cup
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Optional toppings: 1 thinly sliced lemons, edible flowers
- Preheat oven to 350ºF and line a 9-inch round cake pan with parchment paper. Spray parchment paper and sides of the pan with cooking spray.
- Add coconut sugar to a high-speed blender or food processor and blend until fine. In a medium mixing bowl, stir together almond flour, baking powder, Pique tea crystals, turmeric, and sea salt. Set aside.
- In a large mixing bowl, use a hand mixer to beat together butter and coconut sugar. Add eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract. Beat until just combined.
- Gradually mix dry ingredients into wet until batter is thoroughly moistened. Use a spatula to spread the cake batter evenly in pan. Gently place slices of lemon on top of the cake. Bake for 50-60 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool in pan for 20 minutes. Invert onto a plate and then right side up onto a cooling rack. Cool for 30 minutes before slicing. Serve slightly warm.
Recommended for this recipe:
Pique Electric Turmeric
Invigorate your cells with Okinawa’s best-kept longevity secret. Delight your palate, sunup to sundown.