Turmeric and Lemon Cake without butter very soft and delicately flavored, suitable for breakfast!
The turmeric is considered the “saffron of the Indies” and its benefits are many and now recognized also by the scientific community.
The benefits of turmeric are:
– anti-inflammatory properties;
– antioxidant properties;
– anti-cancer properties;
– healing properties;
– digestive properties;
– antidepressant properties;
– antibacterial and detoxifying properties.
Please, before taking capsules of this powerful product always consult your GP because in excess it is harmful and is contraindicated for people with gallstones.
On the blog, although the spice is on my kitchen shelf, we don’t find many recipes but there is definitely Golden Milk, a drink that is said to be gold for the body!
GOLDEN MILK
Sautéed CABBAGE
But this sautéed cabbage is also delicious, I still remember it!
TURMERIC AND LEMON CAKE
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 352.62 (Kcal)
- Carbohydrates 52.14 (g) of which sugars 16.23 (g)
- Proteins 5.07 (g)
- Fat 14.87 (g) of which saturated 0.90 (g)of which unsaturated 5.64 (g)
- Fibers 1.52 (g)
- Sodium 28.47 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsps corn oil
- 1/2 cup sweetened vegetable cream for whipping
- 3 tbsps honey
- 1 tsp ground turmeric (heaping)
- 1/4 cup potato starch
- 1 tsp baking powder
- 2 lemons (juice (about 1.4 oz) and zest (about 1.4 oz))
Recipe Preparation for Turmeric and Lemon Cake Without Butter
For this simple and not too sweet dessert with ground turmeric, I start the recipe by beating the eggs with the honey in a bowl until they triple in volume.
Then I add the liquids, that is, the corn oil, the UNWHIPPED vegetable cream, the grated zest, and the juice of the lemons in the quantity indicated above.
Mix very well, combining the ingredients, and finish the turmeric and lemon cake recipe by sifting in the flour combined with the potato starch, ground turmeric, and baking powder.
To combine the powders with the rest of the mixture, I used a hand whisk, trying to mix everything without deflating the work already done!
I then buttered and floured the mold, 8 inches in diameter, and poured in the mixture, baking at 350°F for about 35 minutes, but always check by doing the toothpick test!
Once cooked, I let the lemon and turmeric cake without butter cool before unmolding and dishing out the cake.
A delicate, fragrant dessert perfect for breakfast…
Enjoy your meal!
Annalisa
