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Showing posts with label Coconut Cake. Show all posts
Showing posts with label Coconut Cake. Show all posts

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 appeal.

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 remi to the Konkani 'Patholi'. It is infused with the sweet aroma of turmeric leaves, cardamom, and coconut. Interestingly, coconut cakes are an important part of the Christmas celebrations in 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
  • 3 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp freshly squeezed turmeric juice (or 1/2 tsp turmeric powder)
  • 1/4 tsp cardamom powder
  • 1/4 tsp freshly ground white pepper
  • Turmeric leaves to line the baking tray (optional but recommended)
  • a pinch of salt
  • a few spoonful of freshly squeezed coconut milk to thin the batter if required


Preparation - Sift all the dry ingredients together.

Add the solid ghee and sugar in a mixing bowl and whisk for a few minutes. Then add condensed milk, and curd one by one to the mixing bowl. Whisk till everything forms a homogeneous mixture.

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 40-50 mins or till a toothpick inserted into the middle comes out clean. (the baking time will change depending on the size of the tray)

Remove from the oven and let it cool down.

Invert onto a cooling rack and remove the turmeric leaves. Once it is completely cool, cut it 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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