Turmeric Cake

Turmeric Cake

How’s about some Middle Eastern magic? I’m all about it. This exotic cake is one of my favourite inventions.

Turmeric is an extremely healthy spice. It has been used for its proven anti-inflammatory and antioxidant properties for thousands of years. In recent times, studies have shown that in certain instances it is just as powerful as prescription medication, sometimes even more effective. Furthermore, I love the flavour of turmeric; I like finding interesting ways to incorporate it into my diet aside from curry dishes.

This cake was inspired by ‘Golden Milk’; an ancient Indian creamy drink made with a base of turmeric, coconut milk and/or coconut oil. I used coconut flour here, but decided to add Kerrygold in place of coconut oil for an interesting Irish twist. I absolutely love the combination of dark chocolate and turmeric. You can omit the chocolate chip here, but I highly recommend that you include them. The resulting cake is (as usual) deceptively healthy and quite light, but tastes like a decadent, exotic, buttery taste explosion...

Top tip: A property called piperine in the black pepper increases the bioavailability of turmeric by 2000%! Worth throwing it in I reckon :)

● 2 eggs
● 140g quark (or cottage cheese)
● 30g Kerrygold butter
● 30g coconut flour
● 15g vanilla protein powder
● 45g erythritol
● 100mg stevia extract (or more erythritol/ sweetener of choice)
● 20g ground almonds
● 20g dessicated coconut
● 1 tsp baking powder
● ¼ tsp baking soda
● 1 tsp vanilla extract
● 1 tsp turmeric
● Dash of black pepper
● Dash of sea salt
● Around 40g good dark chocolate (I used 85%), chopped
● Around 20g creamed coconut, chopped into chips

1. Pre-heat your oven to 170C. If you don’t have a silicon baking pan, grease, or line your cake pan of choice with parchment paper.
2. In a mixing bowl, add the dry ingredients and mix.
3. Beat the eggs in a separate bowl and add the rest of your wet ingredients.
5. Slowly add in the dry mixture.
6. Pour the mixture into your cake pan and sprinkle in your chocolate and coconut chips. Sprinkle with more sea salt.
7. Bake for around 20 minutes, or until an inserted knife comes out clean.