Turmeric Tea Cake

teas.co.uk · 20 min plus 35 min bake · Serves 8

You'll need

• 2 Tropical Sun Turmeric tea bags
• 100ml freshly drawn water, brought to a true rolling boil
• 200g plain flour
• 2 teaspoons of baking powder
• A pinch of fine sea salt
• 200g unsalted butter, at room temperature
• 200g golden caster sugar
• 4 large free range eggs
• 1 teaspoon of natural vanilla extract
• To serve: lemon curd or plain Greek yogurt
• 1 round 20cm cake tin, base lined with non stick baking parchment, sides greased with extra butter
• 1 electric whisk, 1 large mixing bowl

Method

1. Drop the turmeric bags into a heatproof jug, pour over the 100ml of just boiled water, cover and steep for six minutes.
2. Lift the bags out without pressing, then cool the strong brew quickly by standing the jug in cold water.
3. Heat the oven to 180C (160C fan, gas 4) and line the base of a 20cm round tin with parchment, greasing the sides.
4. Sift the flour, baking powder and salt together and set aside.
5. Cream the soft butter and sugar with an electric whisk for about three minutes, until pale and fluffy.
6. Add the eggs one at a time, whisking between each so the mix does not split.
7. Stir in the vanilla and the cooled turmeric brew; the batter will turn a bright gold.
8. Fold in the dry mix in three additions with a light figure of eight; do not overmix, or the cake goes dense.
9. Spoon into the tin, level the top, and bake for thirty five minutes, until golden and a skewer comes out clean.
10. Tip: cool in the tin for ten minutes before turning out, and serve with lemon curd or Greek yogurt.

Recipe: https://teas.co.uk/recipes/turmeric/turmeric tea cake/