Nazzy Baker’s blood orange and turmeric cake

Tumeric powder (Haldi), is a spice that has been a staple in many Indian homes for hundreds of years. While I can’t speak for all, I know that my family definitely takes its health benefits for granted. We’re more concerned about the colour and flavour it brings to our curries. Had I known that turmeric lattes would be a ‘thing’ when I was in primary school, maybe I wouldn’t have tried so hard to hide my curried potato sandwiches from my friends. Yes, carb on carb… absolutely heavenly!

The idea of adding turmeric to a cake or dessert toyed with my mind for days. I wondered how much I could add to a recipe to bring out the colour, but not to overpower the cake. I wasn’t sure which form of turmeric to use, powdered or fresh? A colleague of mine told me of a delicious Lebanese turmeric cake her mum often makes. Seeing someone talk so fondly about their mums cooking sparks all sorts of emotions in me. I only hope that one day, my girls will speak of the food I prepare for them the same way. Upon hearing of her mums delicacy, I decided I would take the risk and experiment with the versatile spice.

I was visiting my mother in law one afternoon, and as I do every time I go over, I raided her pantry and fruit bowl. She is one woman that has a knack for picking up the most unique ingredients and just giving them a try. Shopping in her pantry is bliss for an experimental baker like myself. I happened to find a tray of fresh turmeric, and some ripe blood oranges in her fruit bowl. Not sure how the flavour combination would go, I decided to take a gamble, and boy am I happy that I did!

My house smelt wonderfully citrusy as the cake was baking, and the cake…. well lets just say, that it was most certainly a winner! Try making it yourself, and let me know how you go! Here’s how I did it:

Nazzy Bakers blood orange and turmeric bundt cake:

Ingredients: (you can half the recipe for a smaller cake tin)

2 cups softened butter (not margarine)

3 cups caster sugar

8 eggs lightly beaten

2 cups plain flour

2 cups self raising flour

Juice of 1 blood orange

1 blood orange cut into small pieces

2 blood oranges cut into thin slices

1 tsp of grated fresh tumeric

Glaze:

1 1/2 cups icing sugar

1/2 cup blood orange juice

Method:

  1. Warm the milk, and add the grated turmeric to it. Let it soak.
  2. Line the greased baking tin with thinly sliced oranges.
  3. Cream the butter and sugar until fluffy and pale.
  4. Add the eggs in slowly, mixing between additions.
  5. Add the blood orange juice and mix well until combined.
  6. Fold the sifted flours through the wet ingredients until combined.
  7. Next, add in the turmeric infused milk, and the grated turmeric pieces and mix them in to the batter.
  8. Pour the batter over the lined baking tin, scattering the orange pieces through the mixture haphazardly.
  9. Bake the cake in a preheated oven at 180 degrees Celsius, until the cake is browned and cooked through.
  10. Make the glaze by mixing the icing sugar and the orange juice.
  11. Once the cake is cooled, drizzle over the glaze, and serve with a cup of tea.

A massive shout out to the man behind the lens, for his time and patience! You’re the best ❤️

I hope you have enjoyed this post, and that you have a go at making this cake for your loved ones! If you would like to collaborate with me, or, if you would like me to test other flavour combinations, feel free to contact me. Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx

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Nazzy’s take on the Argentinian Alfajores 

Friday nights at my place are usually spent watching the food network, Food Safari on sbs, The Living Room’s chef Miguel, and Better Homes and Gardens fast Ed. (It’s a battle of the channels, flicking to each show during ad breaks)

Last Friday night I was inspired by an Argentinian Chef who made the traditional caramel cookie called Alfajores.

Alfajores can be described as a crumbly shortbread cookie, sandwiched with a caramel filling also known as dulce de Leche.

On Saturday morning, I set out to shop for all the ingredients I needed to make the Alfajores. I was determined to nail this recipe so that I can make it again for Eid celebrations in 3 weeks time 🙂

I happened to do just that! They were a huge success, and were demolished in no time by family and friends – which is always a good sign.

Here’s how I made them:

Ingredients:

1 2/3 cups flour

2 1/2 cups corn flour

1/2 tsp baking soda

2 tsp baking powder

1 cup butter

3/4 cups white sugar

3 egg yolks

1tsp vanilla essence

2 cups Dulce de Leche ( thick milk caramel)

Method:

1) Cream the butter and sugar until light and fluffy

2) Add the vanilla essence and beat to combine

3) Add the egg yolks, one at a time, beating them into the butter and sugar mixture until fully mixed in

4) Add the baking soda and baking powder and mix again

5) Add in the flour and corn flour, and gently fold through until the mixture forms a dough. This part can get messy, and it helps to use your hands to form the dough.

6) Once the dough is made, wrap it in cling wrap, and chill in the fridge for 15 minutes.

7) Roll the dough between two sheets of baking paper, and then using a round cookie cutter, cut the dough into rounds.

8) Once cut, place the dough circles onto a lined baking tray and bake in a preheated oven at 180 degrees Celsius until golden brown.

9) Allow the cookie rounds to cool on a cooling rack

10) Sandwich the cookie rounds together by piping onto one round, the dulce de Leche, and then top with another cookie round.

11) Serve your Alfajores with a cup of tea or coffee 🙂

These are mine:


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx