Name: Turmeric Tea Cake
Total time: 2035 min
Yield: Serves 8
Cuisine: British
Ingredients: 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

A simple golden sponge with a difference: strong turmeric tea is brewed and folded into a classic creamed butter cake batter, lending both a warm, earthy turmeric note and a naturally bright golden crumb. No food colouring needed, the colour comes straight from the tea. It is a soft, comforting everyday cake, lovely with a smear of lemon curd.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Turmeric Tea Cake recipe. Canonical: https://teas.co.uk/recipes/turmeric/turmeric tea cake/

It keeps in a sealed tin for a few days, and the turmeric warmth sits nicely against a spoon of Greek yogurt.

⏱ 20 min plus 35 min bake 🍽 Serves 8 📊 Medium 📚 Turmeric Recipes

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

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

What you'll end up with: A bright golden turmeric sponge, soft and warmly spiced, lovely with lemon curd or a spoon of yogurt.

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🛒 Made with this tea

Tropical Sun Turmeric, 20 Tea Bags 30g£3.00