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Sunday, December 18, 2016

Eggless Turmeric Coconut Cake ( A Christmas Collaboration )

This year saw the humble turmeric grab the spotlight on an international stage ! The 'haldi-wala doodh' reinvented itself as the gourmet showstopper aka the 'turmeric latte' . Long relegated to the kitchen shelves of every Indian household, the western world is warming up to the superfood status of this miraculous spice. The fact that it possesses a beautiful burnished hue is a major factor behind it's culinary appeal to the West.

When scouting for Christmas recipes, this wonder ingredient was on mind all the time. I wanted to incorporate the beautiful hue and aroma of turmeric in my cake but in a manner which is very different from the Sfoof, a Lebanese tea cake. This cake draws it's inspiration from the 'Enduri pitha', a steamed dish from Odisha which is very similar to the Konkani 'Patholi'. It is infused with the sweet aroma of the turmeric leaves, cardamom and coconut. Interestingly, coconut cakes are an important part of the Christmas celebrations in the tropical countries like Sri Lanka and even Australia.

While I wanted to use a few drops of freshly squeezed turmeric juice to lend that golden color to my cake, I couldn't find some on my last trip to the local vegetable market. Had to settle for the powdered one. But the flavor turned out to be very different from anything that I have ever tried. Overall, the cake was extremely rich, moist, dense and something that will reminds one of the tropical climes. Read on for the recipe -

[ Don't forget to scroll down to check out a true blue Christmas pudding by my dear friend Parinaaz ]


















Preparation Time -

Ingredients -

  • 3 cups Maida / all-purpose flour
  • 1 cup Sugar 
  • 1 cup Ghee 
  • 2 cups Yogurt
  • 3-4 tbsp condensed milk
  • 1 cup freshly grated coconut
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 pinch turmeric or 1 tsp freshly squeezed turmeric juice
  • 1/4 tsp cardamom powder
  • 1/4 tsp freshly ground white pepper
  • Turmeric leaves to line the baking tray (optional)
  • a pinch of salt
  • a few spoonfuls of freshly squeezed coconut milk to thin the batter if required


Preparation - Sift all the dry ingredients together.

Add the ghee, sugar, condensed milk and curd a mixing bowl. Whisk gently till the sugar is dissolved.

Fold in the dry ingredients taking care to whisk in the same direction.  Finally fold in the grated coconut.

Line the baking tray with the turmeric leaves. Apply a thin layer of ghee on the leaves. Pour the batter into the baking tray.

Baking - Pre-heat the oven at 180 C for 10 mins.

Place the tray in the oven. Bake at 180 C for 35-40 mins or till a toothpick inserted into the middle comes out clean.

Remove from the oven and let it cool down.

Invert onto a cooling rack and remove the turmeric leaves. Once it is completely cool, put into pieces and serve.

Store the rest in an airtight container.
























Check out this fabulous Christmas pudding from A Dollop Of That !! -


















Christmas Pudding with brandy sauce !!


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